Crispy Gluten Free Latkes
A crunchy, gluten-free version of a yummy Hanukkah classic!
Equipment
- Cast Iron Skillet or Regular Pan
- Wooden Mixing Spoon
- Mixing Bowl
- Food Processor with Shredding Blade or a Boxed Grater
- Cheesecloth or Clean Kitchen Towel
- Paper Towels
- Potato Peeler
Ingredients
Latke Ingredients
- 2 lbs Yukon Gold Potatoes sub Russet potatoes
- 1/2 Medium White Onion
- 2-3 cloves Garlic
- 5-6 tbsps Cornstarch sub 3 tbsp breadcrumbs
- 1 Egg
- 1 cup Frying Oil of Choice I used sunflower oil
Toppings
- Sour Cream
- Flaky Salt
- Applesauce optional
- Parsley optional
- Wild Salmon Roe/Salmon Caviar optional
Instructions
- Wash and scrub potatoes well then peel them.
- Use a food processor with a shredding blade to shred the potatoes and the white onion. If you don't have a food processor, shred the ingredients using a box grater. Set the shredded mixture into a bowl.
- Finely chop or mince the garlic and add it to the same bowl. Season the mixture with salt and pepper, mix it well, and let it sit for 3-5 minutes.
- Place the mixture into a cheese cloth or a clean dish towel and drain the liquid from it. If you don't have either of these materials, squeeze as much of the liquid as you can out with your hands over a sink.
- Place drained mixture in a bowl, add an egg, and cornstarch. Mix together well with a wooden spoon.
- Heat your pan and oil to get it ready for frying. Use a large spoon or a 1/4 cup sized measuring cup to scoop the shredded potato mixture into the pan. Flatten the scoop a bit once you place it onto the pan. (There should be enough for 8-10 latkes.)
- Fry each side for about 3 mins on medium high heat or until both sides become golden brown.
- Transfer the cooked latkes to a paper-towel lined plate to drain.
- Serve immediately with sour cream and a sprinkle of flaky salt or any other toppings of your choosing.
Notes
Sub cornstarch with regular or gluten-free breadcrumbs if needed. For crispier latkes, use Russet potatoes.