These tasty latkes are flourless and gluten-free. Crispy and delicious, I cook them in avocado oil. Happy Hanukkah!
I’ve been making these flourless gluten-free latkes for many years now. They are excellent. The lack of flour actually makes them taste better.
While potatoes are high in carbs and not something that I would eat every day, I do make this recipe for Hanukkah. We all partake – the kids a bit more, my husband and I just one or two. After all, it’s a beloved holiday tradition. 🕎
The ingredients needed for this recipe
You’ll only need a few ingredients to make these tasty fritters. Scroll down to the recipe card for exact amounts.
Onion: I use a large yellow onion. Some people like to use green onion, but I find that yellow onions are more flavorful.
Yukon Gold potatoes: They are very suitable for frying because they are not very starchy.
Eggs: I use large eggs in most of my recipes, this one included.
Salt and pepper: I use sea salt. If using kosher salt, you can use a little more.
Garlic powder: Or use a teaspoon of fresh minced garlic.
Avocado oil: A neutral-tasting oil, suitable for high-heat cooking.
How to make gluten-free latkes
If you own a food processor, this is actually very easy (the detailed instructions are included in the recipe card below):
1. You shred onion and potatoes in your food processor.
2. Drain them well, then mix with eggs and spices.
3. Drop spoonfuls of the mixture into hot oil and fry until very crispy.
How to make them crispy
I have three tips for you:
Get rid of liquid. Extract as much liquid from the potato/onion mixture as you can, by placing the mixture in a colander and repeatedly pressing on it with your hands. The drier the mixture, the crispier the fritters will be.
Don’t add flour to the mixture! When you don’t add flour, the potato pancakes taste much better. They are a bit more fragile, but nothing that one can’t handle. My beloved grandma Chava never added flour to her recipe. She considered it as something that only lazy housewives would do, and she was not lazy! 😀
Fry them in hot oil until VERY crispy. You want the lacy edges to be brown. Proper brown, not golden brown. The middle can be golden brown.
Should I use yellow or green onions?
The onions are a wonderful addition that adds tons of flavor. Some people prefer to use green onions (white and green parts), and that’s certainly an option. While milder in taste, gluten-free latkes with green onions are prettier.
Can I use a pre-shredded frozen hash browns mix?
Sadly, no. You shouldn’t use frozen hash browns potatoes in this recipe. I tried, and it’s just not the same. The fritters turn out much less flavorful and quite soggy. It’s best to use fresh potatoes, and Yukon Gold potatoes are the best.
Can you make them ahead of time?
You can, although they do taste best when fresh out of the skillet. Having said that, I often finish making them an hour before dinnertime, then keep them in a warm (150 degrees F) oven until it’s time to serve them.
You can also keep leftovers in an airtight container in the fridge for 2-3 days and reheat them in a 200 F degree Oven. They won’t be as good as fresh, but they will still be good.
Alternatives to gluten-free latkes
Sometimes, instead of making this traditional recipe, I make baked latkes, which are also excellent and are easier to make than fried. However, one has to admit that pan-frying is the gold standard in terms of flavor and texture.
For a low carb alternative, try these delicious spinach pancakes. They are excellent!
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- 1 large onion (8 oz)
- 2 lb. Yukon Gold potatoes, peeled
- 2 large eggs
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 16 oz avocado oil
- Set oven to warm (150 degrees F). Place a cooling rack on a baking sheet.
- Peel the onion, quarter it, then process it in the food processor until it’s finely chopped. Place in a colander, and place the colander on top of a bowl.
- Using the fine shredding disc of your food processor, shred the potatoes. Place them in the colander.
- Use your clean hands to mix the onion and potatoes. Press on the mixture with your hands, repeatedly, to extract as much liquid as you humanly can into the bowl. This is the single most important step in this recipe. The drier the mixture is, the crispier the latkes will turn out and the less chance of them falling apart on you when you fry them. Resist the temptation to add flour to help absorb the liquid: it is unnecessary and will result in suboptimal latkes.
- In a large bowl, whisk together the eggs, salt, pepper and garlic powder. Add the drained onion/potato mixture and use a fork to mix well.
- Heat the oil in a 12-inch nonstick skillet over medium heat until hot but not smoking, about 4 minutes. The oil should cover the bottom of the skillet and be about 1/2-inch deep.
- Spoon about 2 tablespoons of mixture per pancake into the skillet, pressing on them a little with a spatula to flatten. If using a 12-inch skillet, you’ll be able to fry 4 latkes at a time. I fry in 2 skillets simultaneously – it cuts the frying time in half and is quite doable.
- Cook the latkes until their undersides are browned, about 5 minutes. Turn the latkes over and cook until the other side is browned, about 5 more minutes.
- Transfer the cooked latkes to paper towels to drain, then place them on the prepared baking sheet and keep them in the warm oven while you finish frying more batches. Between batches, mix the egg/potato/onion mixture – it tends to separate.