Everyone loves gluten free potato latkes because everyone loves fried potatoes. Different cultures have different names but they are pan-fried fritters and can be varied in many ways.
This recipe is adapted from my friends mothers' recipe, printed in a little Ukrainian cookbook called The Busy Baba. My mom, of English and Scottish heritage, made potato cakes using leftover mashed potatoes and green onion. These Bubble and Squeak Patties are more like my mom's but they aren't the same as latkes.
For eating latkes there are two camps; those who put sour cream on their latkes and those who prefer applesauce. I'm in the former but in our house it is more likely to be low fat plain yogurt because I always have that in my fridge.
Variations
The potatoes can be diced, shredded or grated. They may or may not contain onion, egg and apple. Most recipes have some type of flour but gluten free cooks have lots of options here.
Latkes can be made without any flour at all but need to be firm enough to stay together. I also want them to be firm enough that I can pick up a small one by hand for my appetizer version served with smoked salmon.
For this recipe I skipped the flour and used gluten free oats and gluten free corn flakes, two ingredients I have in my kitchen. When cooked the result is a perfectly crisp latke.
If you'd rather use flour try chickpea flour, oat flour or potato flour to name a few. This is the kind of recipe where your favourite flour blend may work well.
Get The Tools
- a cast iron frying pan,
- the electric griddle you use to make pancakes,
- a good quality non-stick skillet or a high end All-Clad non stick skillet.
Top Tip
Designate an old tea towel for the purpose of wringing out the liquid from the potato-onion mixture. It tends to have a faint smell of onion, especially if you don't wash it right away, so I picked an old towel and wrote LATKE TOWEL in one corner with a permanent marker.
Gluten Free Potato Latkes
Ingredients
- 2 lbs potatoes , peeled
- 1 small onion
- 2 eggs, beaten lightly
- 1 apple , peeled (I use Granny Smith apples)
- ½ cup gluten free oats
- 1 cup gluten free corn flakes, crushed lightly
- salt and pepper to taste
- vegetable oil for frying
Accompaniments
- sour cream or plain yogurt
- applesauce
Instructions
- Line a large bowl with a thin dish towel. Shred the potatoes, onion and apple with the fine grating disk of a food processor or by hand. Transfer to the bowl. Pick up the corners of the dish towel and wring the potato mixture as tightly as possible. Squeeze out as much liquid as possible. Set potato mixture aside.
- Pour off the liquid from the potatoes leaving the starch in the bottom of the bowl. To the starch add the potato mixture, eggs, oats, corn flakes, salt and pepper. Stir until combined.
- In a large frying pan heat a generous amount of oil over medium-high heat until hot but not smoking.
- Line a baking sheet with paper towel and set aside.
- Add about ¼ cup of potato mixture to the oil and cook latkes about 2 minutes per side, or until golden brown. Transfer to prepared baking sheet.
- Serve hot with sour cream, plain yogurt or applesauce.
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