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
- 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. Allergens: Eggs, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- 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.