Serves 20
45 min
Gluten-Free Potato Latkes
Recipe GLPR600f08d2c1dd6d
Crispy golden potato pancakes made with shredded russet potatoes, onion, and potato starch instead of flour. These traditional Jewish latkes are naturally gluten-free, requiring careful draining and frying until the edges turn deep golden brown. Serve warm with your favorite toppings.
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Ingredients
2 ½ pounds russet potatoes, peeled
1 medium yellow onion
Coarse salt, to taste
3 large eggs
½ cup potato starch
½ teaspoon baking powder
1 cup vegetable oil for frying
Directions
Peel the russet potatoes and immediately shred them using the large holes of a box grater. Place the shredded potatoes in a clean kitchen towel and squeeze firmly to remove as much liquid as possible, working in batches if needed.
Finely mince or grate the yellow onion and add it to the drained shredded potatoes in a large mixing bowl.
Crack the eggs into the potato mixture and beat them together with a fork until well combined. The mixture will begin to release some liquid.
Sprinkle the potato starch and baking powder over the potato-egg mixture. Season with coarse salt to taste. Mix everything together gently but thoroughly until the starch is fully incorporated and the mixture holds together.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches about 350°F, or until a small piece of the mixture sizzles immediately when dropped into the oil.
Working in batches, carefully drop spoonfuls of the potato mixture into the hot oil and gently flatten each latke with the back of the spoon to about ¼-inch thickness. Do not overcrowd the pan.
Fry each latke for 3 to 4 minutes on the first side until the edges turn deep golden brown and crispy. Carefully flip and fry for another 2 to 3 minutes on the second side until evenly golden and cooked through.
Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Keep finished latkes warm while frying the remaining batches.
Serve the latkes warm with your desired toppings and enjoy immediately.
