I am obsessed with Latkes, also known as potato pancakes. In my books they are the perfect gluten-free treat. There is little better in the world than fried potato. I love to make traditional ones around Hanukkah and also love to make impromptu thrown together versions for breakfast throughout the year. Latkes require only a small amount of breadcrumb or flour so it is easy to substitute in a gluten-free alternative. I like to just grate some potato, remove the excess water, add some onion (I also like green onion) and whatever gluten-free flour you have on hand and fry it all up. It is always delicious and your whole house will smell like latkes! (this is both good and bad)
Be careful most latkes you buy at the store or that are homemade are not gluten-free friendly (unless you have a friend like mine who always makes sure to use gluten-free flour- Thanks Ari!).
Before starting to cook I highly recommend watching this video detailing how to cook the perfect latke on bon appétit: http://www.bonappetit.com/test-kitchen/cooking-tips/article/no-soggy-latkes
Makes about 24 medium-smallish latkes
- 4-6 large potatoes peeled or unpeeled (russet are recommended but I use whatever I have on hand)
- 1 white or yellow onion
- 2 eggs
- 1/4 cup gluten-free flour mix (any gluten-free mix will work)
- 2 tsps salt
- 2 tsps baking powder (gluten-free)
- 1/4 tsp pepper
- grapeseed oil or other preferred oil for frying
Preheat oven to 300 F to keep the latkes warm after frying.
We were a little lazy and chose not to peel our potatoes, the recipe works either way.
In a food processor or with a box grater grate the potatoes and onions. Transfer to a large kitchen towel or cheese cloth and twist to remove all the excess water. Repeat several times. The more water you remove the crispier your latkes will be.
In a large bowl whisk together the eggs, baking powder, flour, salt and pepper. Add the potatoes and onion and mix well with your hands.
In a large frying pan heat the about 4 TBSPs of the oil over medium high heat. You will need to add more oil throughout the cooking process.
Working in batches add big spoonfuls of the mixture into the pan, pressing with your spatula to flatten. Once the latkes are browned on both sides remove to a plate with paper towel. The latkes will cook at different speeds. Put the cooked latkes in the oven on a plate or wire rack to keep warm while the others are being prepared.
Serve with this homemade applesauce (store bought will also work just fine). I also love mine with sour cream, smoked salmon and chives.
This recipe was inspired by this recipe from bon appétit.
Whatever holiday you celebrate this a year have a Latke party, you won’t regret it!