Name: Crispy Potato Latkes: The ULTIMATE Gluten-Free Dream!
Prep time: 45 min
Total time: 45 min
Ingredients: 4-5 medium-sized russet potatoes (about 4 cups loosely packed); 1 small white onion; 2 large eggs; ¼ cup gluten-free all-purpose flour; ½ tsp salt; ¼ tsp ground black pepper; ½ cup vegetable oil for frying

Discover the ultimate gluten-free potato latkes recipe that will become a family favorite. These latkes are incredibly crispy on the outside and perfectly fluffy on the inside, all without a hint of gluten. This recipe simplifies the process of making traditional potato latkes, ensuring everyone can enjoy this comforting dish. Perfect for holidays or a special weeknight meal, these potato latkes are sure to impress.

⏱ Time: 45 min

👥 Servings: 8-10

📊 Level: Medium

🥗 7 ingredients

Crispy Potato Latkes: The ULTIMATE Gluten-Free Dream!

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Prep Time 45

Total Time 45

Servings: 10

Ingredients Method Notes

Ingredients

4-5 medium-sized russet potatoes (about 4 cups loosely packed)
1 small white onion
2 large eggs
¼ cup gluten-free all-purpose flour
½ tsp salt
¼ tsp ground black pepper
½ cup vegetable oil for frying

Method

Peel and grate the russet potatoes until you have 4 cups loosely packed. Place grated potatoes in a large bowl, cover with cold water, and let soak for 10 minutes to rinse out excess starch.
Grate the white onion until you have ¼ cup of grated onion.
Drain the water from the grated potatoes. Place the grated potatoes and onion in a cheesecloth and squeeze out ALL excess liquid until dry.
In a large bowl, combine the squeezed potato-onion mixture with the eggs, gluten-free flour, salt, and pepper. Stir until everything is well combined.
Line a large baking sheet with parchment paper. Use a ¼-cup measuring cup to portion the mixture.
Squeeze out any remaining excess liquid from each portion before placing it onto the parchment-lined baking sheet. Shape each latke to be about ½” thick for crispy edges and a soft middle.

Notes

– Squeeze out as much liquid as possible from the grated potatoes and onions. This is key for crispy latkes!
– Use russet potatoes for the best texture and starch content.
– Fry the latkes in hot oil (around 375°F or 190°C) to ensure they cook through quickly and get golden brown.

Pro tips

Squeeze out as much liquid as possible from the grated potatoes and onions. This is key for crispy latkes!
Use russet potatoes for the best texture and starch content.
Fry the latkes in hot oil (around 375°F or 190°C) to ensure they cook through quickly and get golden brown.

Enjoy these delicious gluten-free potato latkes as a side dish or appetizer. They are versatile and always a crowd-pleaser!

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