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
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 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
  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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