Celery Root and Potato Pancakes Latkes Gluten Free
Crispy, golden, and packed with flavor, these Gluten-Free Celery Root and Potato Latkes are an irresistible twist on a classic favorite. Delicately combining the nutty sweetness of grated celery root with the comforting starchiness of russet potatoes, these latkes are light, airy, and bursting with savory goodness. Gluten-free all-purpose flour and a touch of baking powder ensure a perfectly crisp texture, while a hint of onion and black pepper adds depth. Made with simple ingredients and fried to perfection in olive or avocado oil, these latkes are a versatile treat perfect for celebrations, brunches, or cozy nights in. Serve them with traditional toppings like sour cream or applesauce, or get creative with fresh herbs for a gourmet touch. Ready in just 45 minutes, this gluten-free recipe is a must-try for anyone craving a modern take on a beloved comfort food!
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Recipe Information
Ingredients
- 1 medium Celery root (peeled and grated)
- 2 medium Russet potatoes (peeled and grated)
- 1 medium Yellow onion (grated)
- 2 large Eggs
- 3 tablespoons Gluten-free all-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Baking powder
- 0.5 cup Olive oil or avocado oil (for frying)
Instructions
Peel and grate the celery root, potatoes, and onion using the large holes of a box grater or the grating attachment on a food processor.
Place the grated celery root, potatoes, and onion into a cheesecloth or clean kitchen towel. Squeeze out as much liquid as possible and discard the excess moisture.
In a large mixing bowl, combine the grated and squeezed vegetables with eggs, gluten-free flour, salt, pepper, and baking powder. Mix well until evenly incorporated.
Heat a large skillet over medium heat and add enough olive oil or avocado oil to form a thin layer on the bottom of the pan.
Scoop about 2 tablespoons of the latke mixture and flatten it into a small pancake shape. Carefully place it in the hot oil. Repeat until the pan is full but not overcrowded.
Cook the latkes for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Use a slotted spatula to transfer the cooked latkes to a plate lined with paper towels to drain off excess oil.
Continue frying the remaining latkes in batches, adding more oil to the pan as needed and maintaining the proper temperature.
Serve the latkes warm with your choice of toppings, such as sour cream, applesauce, or fresh herbs.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
