Gluten Free Potato Latkes Recipes

CLASSIC CRISPY POTATO LATKES

Steps:

• Peel and grate the onion and potatoes, and place into a colander with a bowl underneath. Pro Tip: Peel and grate the onion first; the potato will oxidize the longer it is exposed to air.
• Press and squeeze all the moisture you possibly can from the onion and potato mixture and let the moisture fall into the bowl. Use a clean dish towel to wring out the potatoes and onion if necessary. This will take several minutes, but is the most important part of the recipe.
• In a separate mixing bowl, whisk together the egg, salt, pepper, and scallions. Add the grated potato and onion and toss to coat. Gently drain the liquid from the colander bowl. There should be a layer of gluey potato starch settled on the bottom. Add that to the potato and onions and stir.Pro Tip: Once added, the salt will pull even more moisture from the potatoes and onion. Drain again as necessary. Also, if you didn't get a lot of potato starch, don't worry. The latkes will still hold together.
• Heat a griddle or cast-iron pan over medium heat and coat with a thin layer of vegetable oil.
• Spoon about 2 tablespoons of the potato mixture into the skillet, and flatten thin. Fry for a few minutes until golden. Flip with a spatula and cook on the other side until golden and crisp.
• Drain on a paper-towel lined dish. Keep warm in a 200°F oven until ready to serve.
• Serve with sour cream or chunky, homemade applesauce, with some additional scallions for garnish.

AIR FRYER GLUTEN FREE POTATO LATKES {WITH STOVETOP OPTION}

Steps:

• The first thing you need to do is shred your potatoes and onions using one of the methods I mentioned above. Shred the potatoes into a large mixing bowl.
• You can use a food processor or hand grater to grate the potatoes.
• Dry the shredded potatoes with a clean kitchen towel or paper towel to get the extra moisture out. If you don't do this, your latke mixture will be very wet and it won't bind as well when cooking. Trust me, soggy latkes are the worst so dry your shredded potatoes first!
• Add the potato latke ingredients including the beaten eggs to a bowl. Add the Litehouse parsley and garlic, an egg, gluten free flour blend, sea salt, and black pepper. Mix well.

GLUTEN FREE POTATO LATKES

Steps:

• Wash then grate the potatoes in a food processor, with the skins on. Grate the onion as well, then combine. Stir the beaten eggs with a fork, then combine in a large bowl with the potatoes and onion. In a separate bowl, whisk together the dry ingredients, including the parsley, and slowly stir into the potato mixture until combined. If the mixture is too dry to hold together, slowly add in small amounts of milk; if it's too wet, add more gfJules Flour by the tablespoon. The final mixture should hold together in a pancake shape when scooped into the hot oil. Pour about 1/8 inch of oil in an electric or deep skillet. Bring the oil to between 375 - 400 F. Drop the potato mixture into the hot oil by large tablespoons, flattening the pancakes with the back of a spoon when in the oil. Cook each side until golden brown, flipping with a slotted spatula after approximately 3-4 minutes per side. Remove the cooked latkes to a plate lined with paper towels. Keep warm in a warming drawer or low temperature oven until ready to serve with applesauce or sour cream, if desired. The latkes may be frozen once cooked, blotted and cooled. To reheat, cook on a baking sheet at 425 F convection or 450 F static for 15 minutes, turning repeatedly until crispy and hot. Yield: approximately 15 latkes.

GLUTEN-FREE POTATO LATKES

Steps:

• On the large holes of a box grater or with a food processor, grate potatoes and onion. Toss with 1 1/2 teaspoons salt. In 2 batches, pile potato mixture on a clean dish towel and squeeze out excess liquid. Transfer to a bowl and mix in eggs, potato starch, and baking powder.
• In a large nonstick skillet, heat oil over medium (a bit of potato mixture should sizzle when added). In batches, carefully drop 2 tablespoons potato mixture into oil for each latke, pressing to flatten. Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with desired toppings. You can keep cooked latkes warm in a 250-degree oven until ready to serve.

POTATO LATKES (JEWISH POTATO PANCAKES) - GLUTEN-FREE

Steps:

• Preheat oven to 200 degrees or "warm" setting.
• Peel potatoes and submerge in cold water. Grate the onion into a large bowl. Grate the potatoes using the larger grate of a box grater, or use the grater attachment of a food processor.
• Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and mix as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
• Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
• Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time, gently pressing each latke with the back of the spatula so that it is no more than 1/3" thick. Do not press too hard, as the latkes will be more crispy if the the batter is not densely packed and each latke is thin and lacy (space in between the pieces of potato). Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
• Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
• Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F.

GLUTEN FREE CLASSIC POTATO LATKES

Steps:

• Peel and grate the potatoes (you can use a food processor or grate by hand, see note) then place in a bowl of cold water and set aside.
• Peel and grate the onions.
• Add both grated mixture to a fine mesh strainer lined with a cheese cloth if you have, and strain as much excess water out as possible.
• Place strained mixture into a large bowl. Mince garlic and add it to the bowl with the potato and onion.
• Add in the eggs, arrowroot flour/starch, salt and pepper. Mix well.
• Place 1/2 cup of oil into a large pan and heat the oil on medium-high heat.
• Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides. Should take about 3-4 minutes on each side but watch closely to avoid burning. Add more oil as needed.
• Serve with applesauce or sour cream and enjoy!

POTATO LATKES (EGG FREE, GLUTEN FREE, VEGAN)

Steps:

• Peel, then shred, your potatoes.
• Let shredded potatoes sit for a couple of minutes, then wrap them in a clean kitchen towel and squeeze as much moisture out of them as you can. Don't worry about getting every last drop.
• In a small bowl, mix together the tapioca flour, almond flour, flax meal, and onion powder.
• Add the flour mixture to the shredded potatoes, and toss to coat well.
• Add the oil, and mix well.
• Preheat a heavy skillet or Dutch oven (I recommend cast iron for this job). Add enough oil to make at least a 1/2" layer in the bottom of the pan (see note) and let it heat until it sizzles when you drop a shred of potato in it.
• Use an ice cream scoop to portion your latkes. Roll each scoop firmly into a ball, then press gently into a pancake.
• Place each pancake into the prepared pan. Cook until the bottom is deep golden brown (timing will vary based on your stove and the thickness of your pancake), then flip and cook until the other side reaches the same color.
• Remove from pan and place on a plate covered with several sheets of paper towel to drain the excess oil.
• Eat immediately, while still warm. Optional toppings/garnishes include: applesauce, sour cream or plain yogurt, chopped chives, sliced green onions, or a sprinkle of chopped parsley.

CRISPY VEGAN AND GLUTEN FREE POTATO LATKES

Steps:

• Coarsely grate the potatoes and onion using a box grater. Use a cheesecloth or nut milk bag to squeeze and wring out as much of the liquid as possible. Discard the liquid and place the grated potatoes and onions into a medium-sized mixing bowl.
• Add the arrowroot powder/starch, garlic powder, salt and pepper and stir to combine until the arrowroot powder is absorbed. Set potato mixture aside briefly.
• Heat 1/4-inch of olive oil in a non-stick skillet or cast iron skillet over medium-high heat. Once the oil is hot, form the potato patties. To do this, pack the potato mixture into a 1/4 cup measuring cup to help mold into patties. Carefully place each patty in the skillet.
• Use a spatula to flatten the potato pancakes immediately. The thinner they are the crispier they will be. Cook for 5 minutes per side until deeply golden brown with crispy edges. If they do not easily lift off the skillet with the spatula then they are not ready to be flipped.
• Transfer the latkes to a plate lined with paper towels to sop up excess oil. Sprinkle with salt. Once slightly cooled, place another paper towel on top and gently press down to sop up the oil on the top of the latkes if desired. If you do this you may want to sprinkle with more salt.
• Repeat until all the batter is fried, adding more oil to the pan as needed.
• Serve latkes while hot with apple sauce, vegan sour cream, green onions, fresh dill and/or flaky sea salt. If making in advance, move the latkes to a parchment-lined baking sheet and keep in the oven at 225 degrees until ready to serve.