These pan-fried classic latkes are extra crispy on the outside and fluffy on the inside, thanks to a gluten-free mix of white rice flour and baking powder. The potato pancakes are easy to make ahead in bulk for your next Hanukkah party and bake in the oven until crunchy again!
I would say that I’ve been making latkes once a year for the last 20 years, except that thanks to my catering days, it ended up being a lot more than that. I’ve made latkes using every possible method, and many different vegetables in place of the potatoes.
When I became gluten-free 14 years ago, I started playing around with gluten-free latkes. The main element in a classic latke that needs to be swapped is either the flour or the matzoh meal. I’ve always been team flour, and luckily, that is an easier thing to source than GF matzoh meal.
Since there’s so little flour in latkes to begin with, you can get away with using several different types of gluten-free flour. My favorite is white rice flour because it is light and neutral. It’s what I’ve always used in these gluten-free sweet potato fritters, but you can always substitute AP gluten-free flour.
Gluten-free latke making step by step:
A few other notes on making the best classic latkes (gluten-free or otherwise):
- The best texture comes from hand grating the potatoes and onion. This is laborious, but I also think it’s an important Jewish rite of passage to lose a few flecks of knuckle skin on the box grater. That said, for a larger group, you can use a food processor.
- Squeeze out as much moisture as possible from the potato mixture using a kitchen rag.
- Pan-frying the latkes will render the crispiest outside. But unless you want to be standing in the kitchen all night covered in oil, I’d suggest making them ahead and then re-crisping the latkes in a 425 degree F oven for 5 to 10 minutes before you serve them. This hybrid method is the ticket to the crunchiest outside even if you’re making them right before eating.
- To create the fluffiest inside, baking soda is key (it also helps them brown better).
- My preference is to maximize that crispy texture, so I use smaller scoops (shallow tablespoons) and spread the potato mixture as thin as possible in the pan.
If you want to switch up the base of the latkes, you can substitute sweet potato, parsnips, or even brussels sprouts! And cabbage also works (like in the Japanese version – gluten free okonomiyaki.
Read on this easy gluten-free latke recipe and you can find plenty of more gluten-free Hannukah recipes here!
With health and hedonism,
Phoebe
Classic Crispy Gluten-Free Latkes
Top the latkes with sour cream (or dairy-free alternative), chives, capers, caviar, or lox!
Ingredients
- 2 large Russet potatoes 1 pound
- 1 large sweet onion quartered
- 2 large eggs
- ½ cup white rice flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- Avocado oil safflower oil or other neutral oil, for frying
Instructions
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Using the largest hole on a box grater or a coarse grating blade in a food processor, grate the potatoes and onion. Place the grated mixture in a clean dish towel and squeeze until all the liquid is released. Transfer the dried out potato mixture to a large mixing bowl.
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Toss the grated potato with the eggs, white rice flour, sea salt and baking powder.
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In a large cast iron skillet, heat a generous layer of oil over medium-high heat. Once the oil is hot but not smoking, add the latke batter in heaping tablespoons to the pan (6 to 8 at a time depending on the size of your skillet). Cook until golden brown and crispy on both sides, about 3 to 5 minutes, using a flat metal spatula to flip.
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Transfer the cooked latkes to a paper towel lined plate and repeat with the remaining potato mixture.
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The latkes can be made in advance and reheated on a sheet pan at 425 degrees F for 5 to 10 minutes, until sizzling. If you find they aren’t as crispy as you want, this method also will ensure they are. Alternatively, you can freeze the latkes and reheat using this method for 15 to 20 minutes.
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Serve with your choice of fixings: crème fraiche or sour cream, chives, caviar, capers and/or apple sauce.