My Potato Latkes Gluten Free
Crispy, golden, and absolutely delicious, "My Potato Latkes Gluten Free" are the perfect savory treat for any occasion, whether it's a family Hanukkah celebration or a cozy weekend brunch. This recipe transforms simple ingredients like Russet potatoes, a hint of yellow onion, and pantry staples into irresistibly crunchy potato pancakes that are completely gluten-free, thanks to gluten-free all-purpose flour. Squeezing out excess moisture from the potatoes and onions is the secret to achieving that signature crispiness, while a touch of baking powder ensures a light, fluffy interior. These latkes come together in just 40 minutes and are ideal served hot with classic toppings like applesauce or sour cream. Whether you're following a gluten-free diet or simply craving some comfort food, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 3 tablespoons Gluten-free all-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Baking powder
- 0.5 cups Vegetable oil
Instructions
Peel the potatoes and grate them using a box grater or a food processor with a shredding attachment. Transfer the grated potatoes to a clean kitchen towel.
Grate the onion and add it to the towel with the potatoes. Wrap the towel tightly and squeeze out as much liquid as possible over the sink or a bowl.
Transfer the drained potatoes and onion to a large mixing bowl.
In a small bowl, beat the eggs. Add the eggs, gluten-free all-purpose flour, salt, pepper, and baking powder to the potato mixture. Mix until well combined.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. You’ll need enough oil to create a thin layer across the pan.
Scoop about 2 tablespoons of the potato mixture into the hot oil and flatten gently with the back of a spoon to form a patty. Repeat with more potato mixture, being careful not to overcrowd the pan.
Fry each latke for 3-4 minutes on one side, or until golden brown and crispy. Flip and cook for an additional 3-4 minutes on the other side.
Transfer the cooked latkes to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture.
Serve immediately with your choice of applesauce, sour cream, or any favorite topping. Enjoy!
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 13.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 190 mg | 15% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4190 mg | 89% | |
*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.
