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.
Latkes can be served with sausages and eggs, plus a little fruit on the side. For a larger crowd when you don't want to cook eggs to order, make breakfast egg bites or even chia pudding with fruit.
Jump to:
Ingredients
For what to serve with latkes there are two camps; sour cream or applesauce. I'm in the former but it is typically plain Greek yogurt when I don't have sour cream.
- potatoes
- onion
- eggs
- apple - Granny Smith is my variety of choice
- gluten free whole oats
- gluten free corn flakes, crushed lightly
- sour cream &/or applesauce
See recipe card for complete ingredient list and exact amounts.
Instructions
Shredding potatoes is a tedious task. This is when I pull out the food processor but my husband insists his latkes are better because he shreds the potatoes by hand using a box grater. So we each shred the potatoes our own way.
Another step is wringing the moisture out of the potatoes and onions. I recommend designating an old tea towel for this purpose because it will smell like onions when you're done. I have an old towel and wrote LATKE TOWEL in one corner with a permanent marker.
Substitutions & Variations
Shredded vs Grated Potatoes - Shredding produces longer, distinct strands perfect for crispy hash browns and latkes. Grating potatoes creates a finer, mushy texture similar to mashed potatoes and you can do that if that's what you like.
Mashed Potatoes - I grew up eating potato cakes. My mom made them with leftover mashed potatoes and green onion. I posted a similar recipe with an ode to my Scottish heritage that I call Bubble and Squeak Patties. Although they contain cabbage and carrot the idea is the same.
Onion, egg and apple - These are all optional but we really like the addition of apple.
Whole oat vs flour - This is where gluten free cooks have lots of options. Latkes can be made without flour, they just need to be firm enough to stay together. An everyday flour blend will work.
Appetizer latkes - For a fancy appetizer make small latkes and top with a bit of sour cream and smoked salmon. Similar to appetizer buckwheat blinis.
Get The Tools
Every kitchen needs a few basic tools, the kind that will last a very long time. So buy the features you want and choose good quality. Here are some tools.
- A cast iron frying pan.
- The kind of electric griddle used to cook pancakes.
- A good quality non-stick skillet or a high end All-Clad non stick skillet.
Top Tip
Special Meals - To have a lot of variety in your diet you need a lot of recipes. We have many recipes that take a little extra effort but that we love. So don't get stuck in the idea of only saving easy recipes. Making a leisurely breakfast or lunch once in awhile is a good way to get away from screens, drink extra coffee and cook together.
__________________________________________________________________________
New here? Overwhelmed or frustrated with gluten free? Learn a little bit about gluten free flour with this guide and start cooking GF food everyone wants to eat.
🎉 Exciting news! Adventures in a Gluten Free Kitchen, is a low cost way to learn to cook with help and encouragement from everyday cooks who get it.
_________________________________________________________________________
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.
Leave a Reply