These delicious latkes are flourless and gluten-free. Crispy and delicious, I cook them in healthy 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. And they are fried in avocado oil, a healthy neutral oil that’s very suitable for high-heat frying.
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
- Yukon Gold potatoes
- Eggs
- Salt and pepper
- Garlic powder
- Avocado oil
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):
- You shred onion and potatoes in your food processor.
- Drain them well.
- Mix with eggs and spices.
- Then drop spoonfuls of the mixture into hot oil and fry until very crispy.
But are they healthy?
The Harvard School of Public Health advises us to limit potatoes, calling them “starch bombs.”
Since this blog focuses on low-carb recipes, obviously I agree! However, latkes are a once-a-year treat, and as such, I do enjoy a few of them every year during the holiday of Hanukkah.
Crispy on the outside, tender on the inside, and very flavorful, they are just too good to give up! But they should not be a staple of one’s diet.
How do you make the BEST gluten-free latkes?
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.
Can you suggest healthier alternatives?
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. And for a low carb alternative, try these delicious spinach pancakes. They are excellent!
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Gluten-Free Latkes
INGREDIENTS
- 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
INSTRUCTIONS
- 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 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 the mixture with your hands, repeatedly, to extract as much liquid as you can into the bowl. 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-high heat until hot but not smoking, about 4 minutes. Oil should cover the bottom of the skillet and be about 1/2-inch deep.
- Spoon about 2 tablespoons mixture per pancake onto 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 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.
NOTES
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
