Gluten-Free Latkes

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Flourless and gluten-free, these crispy, delicious gluten-free latkes are cooked in avocado oil. Happy Hanukkah!

Course Side Dish

Cuisine Jewish

Keyword gluten free, hanukkah

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings latkes

Calories 200kcal

Author Vered DeLeeuw

Ingredients

1 large onion (8 oz)
2 lb. Yukon Gold potatoes, peeled (Russet potatoes are also good)*
2 large eggs
1 teaspoon fine sea salt
½ teaspoon black pepper
½ 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 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 ½-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.

Video

Notes

*I typically use Yukon Gold potatoes. Russet potatoes do have an advantage though - they have a high starch content, which helps the latkes crisp up and also helps prevent them from falling apart when you cook them.

Nutrition info is from Fitday.com.

Nutrition