By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 20
189 cal · 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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
Comments
Potato starch is the friction point: Harris Teeter and Food Lion stock it reliably, but you may need to ask at the customer service desk rather than find it quickly in a standard produce run. Ingredient cost is low—russets, onions, eggs, and vegetable oil are staples at every Charlotte chain—running roughly 50 cents per latke before oil absorption, so maybe 70 cents total per serving if you make the full 20. The stated 45 minutes is misleading: you need 10 to 15 minutes just to shred and salt potatoes and press out moisture; add frying time and you're looking at a full hour, minimum, and these demand constant attention at the skillet to avoid burning or sogginess. They reheat poorly (the crisp is lost), so this is genuinely a same-night dish, and while kid-friendly, the hand-shredding and active frying make it less of a weeknight solution and more of a weekend or holiday project.
Sign in or create a free account to add your review.
