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
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Pancakes And Waffles Breakfast Main Dish Side Dishes Potatoes Vegetables Jewish Ashkenazi European Holiday Event Kosher Vegetarian Winter Dietary Hanukkah Gluten Free Seasonal Comfort Food Oamc Freezer Make Ahead Free Of Something Taste Mood Number Of Servings
