How to Make Gluten-Free Latkes

Latkes fresh from the frying pan are one of my favorite holiday treats. I know that everyone thinks their latke recipe is “the best.” I’m no exception! This is the recipe I make each year and, I am happy to report, it always wins rave reviews.

How to Make Gluten-Free Latkes
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Serves: 24
 
Ingredients
  • 1 medium onion, peeled
  • 2½ pounds Idaho (baking) potatoes (about 5 large potatoes), peeled
  • ⅓ cup plus 2 Tablespoons white rice flour
  • 3 large eggs, beaten
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
Instructions
  1. Preheat oven to 225 degrees. (Skip this step if you plan on serving your latkes right from the pan.)
  2. Grate the onion and potatoes. I use a food processor fitted with the medium grater attachment. If you don't have a food processor, a box grater works just fine. It will just take a little longer.
  3. Place half the onion and potato mixture on a kitchen towel. Roll towel around the grated onions and potatoes. Wring towel to draw excess moisture out of the potatoes and onions.
  4. Transfer dried onions and potatoes to a large mixing bowl. Repeat with remaining onions and potatoes.
  5. In a small bowl whisk together white rice flour, salt and pepper. Add to potato mixture and toss to combine.
  6. Add lightly beaten eggs and stir to combine.
  7. Heat ¼-inch of oil in a non-stick frying pan over medium-high heat.
  8. Working in batches, drop a scant ¼ cup of potato mixture into the hot oil. (The latke mixture should sizzle when it hits the oil.) Using a fork or spatula, flatten the mixture a little in the pan. I fry three latkes at a time. This will ensure your oil doesn't get cold. Cold oil=greasy latkes!
  9. Fry for 2-3 minutes on each side or until deeply golden brown.
  10. Drain fried latkes on a paper towel covered baking sheet.
  11. Serve at once or keep warm in the preheated oven.
  12. Repeat with remaining latke mixture.

 

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