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.
Crispy Potato Latkes: The ULTIMATE Gluten-Free Dream!
Ingredients
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
– 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. Allergens: Eggs, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
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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Frequently asked questions
Can I make latke batter ahead of time?
It’s best to prepare the latke batter just before frying for optimal crispiness. The potatoes will oxidize and turn grey if left in the batter for too long. If you absolutely must, cover it tightly and refrigerate for no more than an hour, but be prepared for a slightly less vibrant color.
What oil is best for frying latkes?
A neutral oil with a high smoke point is ideal for achieving crispy latkes. Canola oil, vegetable oil, or peanut oil are excellent choices. Avoid olive oil as its smoke point is too low and it can impart an undesirable flavor. Ensure the oil is hot but not smoking before adding the latkes.
How do I store leftover latkes?
Store cooled latkes in a single layer on a baking sheet lined with paper towels, then transfer to an airtight container or resealable bag. Refrigerate for up to 3 days. Reheat them in a single layer on a baking sheet in a preheated oven at 375°F (190°C) for about 5-10 minutes until crisp again.
How can I tell when latkes are done?
Latkes are done when they are golden brown and crispy on both sides. This typically takes 3-5 minutes per side, depending on the thickness and the heat of your oil. Carefully lift one with a slotted spoon to check the color and texture. They should feel firm to the touch.
