Sarah’s Gluten-Free Potato Latkes

  • Serves: Makes 24, 2 - 3 inch latk
  • Views: 8821
  • Comments: 2

I adapted My Mother's (Priscilla's) Latke Recipe so they could be gluten free. So, I invented my potato latkes to taste just like my relatives have been making for centuries....otherwise, I would get banned from my family....
I discovered when using gluten-free flour, instead of matzo meal, you really have to let the mixture sit in Step #4 so the gluten-free flour has a chance to soak in the liquid ingredients, otherwise the recipe won't hold together properly. And, Yukon Golds work really well in a gluten-free recipe because of their high starch and low moisture content, making them perfect for crisping nicely. Russets also work well, too.

3 - 4 cups peeled and grated Yukon Gold potatoes (One large potato yields 1 cup); Yukons works the best, but or a mix of Russets, Sweet with Yukon Golds, also work.
1/2 cup grated shallots or onions; I prefer shallots
2 - 3 large lightly beaten eggs
3/4 -1 cup gluten free flour, Bob's Red Mill; I use 3/4 cup; this is the best gluten-free flour blend I have found to work here
2 teaspoons salt
1 teaspoon white pepper

2 - 3 cups peanut oil or Crisco for shallow frying (Peanut oil has the highest flash point and can cook the hottest.)

a large 10 or 11 inch skillet

1. Hand grate the shallots / onions into a colander under running water. It prevents your eyes from tearing from them.

2. Peel and grate potatoes. (Use the regular grater holes. You can also process with the grater attachment in a food processor only in small batches). Place in a colander to drain. Use the potato water in bread baking or discard. With your hand, grab grated potatoes and squeeze out water. Place in a large bowl. Combine potatoes and onions.

3. Sprinkle 1/4 cup gluten-free flour on top of the potato mixture, and combine with large strokes of a spoon. Repeat with 2 more additions until 3/4 cup total of the matzo meal has been added in. ( I like to use my hands for mixing, as it is easier.)

4. Add in eggs, salt and pepper. Combine mixture. Let sit a few minutes so the gluten free flour absorbs liquids. With a potato masher, mush the ingredients after any additions until it holds together like cement.

5. Cover and let mixture sit in the refrigerator for 1/2 hour. In about 10 minutes before taking out, heat enough peanut oil in a skillet to partially submerge latkes by 1/2 to 1 inch. The temperature should reach and remain at 365 - 375 degrees F under medium-high heat. If you don't have a thermometer, oil is ready when you place a small amount of latke batter in it and it sizzles around the edges. Oil should not smoke.

6. Mix latke batter with a spoon after removing from refrigerator. The mixture should just hold its shape in a spoon when tapped against the side of the bowl. Place and carefully flatten 1/8 cup size globs in the hot oil to fry for approximately 5 - 10 minutes. When edges are golden brown, turn over with a slotted spoon and fry on other side for 2 - 3 minutes.

7. Fry to a golden brown if serving right away with homemade applesauce or sour cream.

SARAH SAYS: I have discovered that Gluten-free Latkes need to be served right away because they start to get rubbery and tough very quickly if not.

1. If serving later, just fry until very lightly browned in Step #7.

2. Right before serving, heat enough peanut oil in a large skillet to partially submerge previously fried latkes by 1/2 to 1 inch. The temperature should reach and remain at 365 - 375 degrees F under medium-high heat. Place fried latkes in the hot oil to fry for approximately 1 minute each side until golden brown. Blot and drain on absorbent paper.

Other Recipes