📝 About This Recipe
These latkes offer the quintessential Ashkenazi Jewish comfort food experience without a trace of gluten. By using a blend of potato starch and gluten-free flour, we achieve a shatteringly crisp exterior and a tender, savory center that rivals any traditional recipe. Perfectly seasoned and fried to a shimmering gold, these pancakes are a celebration of texture and heritage that everyone at the table can enjoy.
🥗 Ingredients
The Potato Base
- 2 lbs Russet Potatoes (scrubbed and peeled)
- 1 large Yellow Onion (peeled)
- 1 teaspoon Lemon Juice (to prevent browning)
The Gluten-Free Binder
- 2 Large Eggs (lightly beaten)
- 1/4 cup Gluten-Free All-Purpose Flour Blend (ensure it contains xanthan gum)
- 2 tablespoons Potato Starch (extra for crunch)
- 1/2 teaspoon Baking Powder (for a lighter texture)
Seasoning and Frying
- 1.5 teaspoons Kosher Salt (plus more for finishing)
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/2 cup Neutral Oil (Grapeseed, Canola, or Schmaltz for frying)
Classic Garnishes
- 1/2 cup Sour Cream (for serving)
- 1/2 cup Applesauce (unsweetened preferred)
- 2 tablespoons Fresh Chives (finely minced)
👨🍳 Instructions
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1
Prepare a large bowl of cold water with the lemon juice. Using a box grater or a food processor with the coarse grating disk, shred the potatoes and the onion.
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2
Immediately transfer the shredded potato and onion mixture into the lemon water to prevent oxidation. Swish them around to release excess starch, then drain.
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3
Place the drained mixture in the center of a clean kitchen towel or several layers of cheesecloth. Gather the corners and twist forcefully to squeeze out as much liquid as possible over the sink. This is the secret to a crispy latke!
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4
Let the squeezed mixture sit in a dry bowl for 2 minutes, then squeeze it one more time. You want the potatoes to feel bone-dry.
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5
In a separate large mixing bowl, whisk together the beaten eggs, gluten-free flour, potato starch, baking powder, salt, and pepper until a smooth paste forms.
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6
Add the dried potato and onion shreds to the egg mixture. Use your hands or a sturdy spatula to toss the ingredients until every strand of potato is evenly coated with the binder.
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7
In a heavy-bottomed skillet (cast iron is best), heat about 1/4 inch of oil over medium-high heat until it shimmers. Test the heat by dropping a small piece of potato in; if it sizzles vigorously, it's ready.
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8
Carefully drop mounds of the mixture (about 3 tablespoons per latke) into the hot oil. Do not overcrowd the pan; work in batches of 4 or 5.
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9
Flatten each mound slightly with the back of a spatula to form a disc about 3 inches wide. Fry for 3-5 minutes on the first side until the edges are deeply browned and crisp.
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10
Carefully flip the latkes and fry for another 3-4 minutes until the second side is golden brown and the potatoes are cooked through.
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11
Transfer the finished latkes to a wire rack set over a baking sheet (this keeps them crispier than paper towels) and immediately sprinkle with a tiny pinch of extra salt.
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12
Repeat with the remaining batter, adding more oil to the pan as needed and allowing it to come back up to temperature between batches.
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13
Serve immediately while hot and crackling, or keep warm in a 250°F oven for up to 30 minutes.
💡 Chef's Tips
Squeeze the potatoes until your arms ache—moisture is the enemy of crunch. Use Russet potatoes specifically because their high starch content works best for frying. If the batter sits and becomes watery at the bottom, stir it well before scooping the next batch. Don't be afraid of the oil; the latkes should be shallow-fried, not sautéed, to get those lacy, crispy edges. If you don't have GF flour, you can use 1/4 cup of fine cornmeal or almond flour, though the texture will vary slightly.
🍽️ Serving Suggestions
Serve with cold, full-fat sour cream and a sprinkle of fresh chives. Pair with a side of warm, cinnamon-spiced applesauce for the classic sweet-and-savory combo. Top with a slice of smoked salmon and a dollop of crème fraîche for an elegant appetizer. Enjoy alongside a crisp glass of dry Riesling or a cold lager to cut through the richness. Serve as a side dish to a traditional beef brisket or roasted chicken.