Ingredients for Potato Latkes Jewish Potato Pancakes Gluten Free
- 2 large russet potatoes, peeled and grated
- Onion
- 1 teaspoon salt
- White Pepper
- Gluten Free Rice Flour Mix
- Eggs
- Olive Oil
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How to Make Potato Latkes Jewish Potato Pancakes Gluten Free
- Peel and grate 2 large russet potatoes.
- Finely grate 1 medium yellow onion.
- Place grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible. This step is crucial for crispy latkes!
- In a large bowl, combine the squeezed potatoes and onion with 1 large egg, 1/4 cup of gluten-free flour blend (see note), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Note: Gluten-Free Flour Blend: 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch, 1 cup tapioca starch. For this recipe, use 1 cup of this blend.
- Heat 1/4 inch of oil (vegetable or canola) in a large skillet over medium-high heat.
- Once the oil is hot (a small piece of potato dropped in should sizzle immediately), drop spoonfuls of the potato mixture into the hot oil.
- Cook for 2-3 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
- Remove latkes from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with sour cream and applesauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
14g
Fat
4g
Carbs
18g