If you’ve never had latkes you’re in for a treat. These are full of flavor and may be topped with the traditional and optional sour cream or warmed apple sauce. Though they are traditionally served during Hanukkah, they may served any time of the year. Perhaps you already have a favorite gluten free latkes recipe, but you have problems with turning them over in one piece. You’ll be able to enjoy these latkes by applying one simple step. Enjoy them warm, a wonderful winter side dish!
Gluten free latkes using an all-purpose gluten-free flour or gluten-free matzo ball mix, creating a picture perfect crispness.
- 4 large potatoes, peeled, coarsely grated or finely chopped (7 cups)
- 1 1/4 cups yellow onion, grated or finely chopped
- 5 Tablespoons Carla's Homemade Gluten Free All-Purpose Flour Blend Recipe or gluten-free motzo ball mix
- 2 large eggs, beaten
- 1/2 teaspoon sea salt or salt
- 1/4 teaspoon pepper
- Cooking oil for frying
- Add potatoes and onion to a colander (strainer); allow juices to drain.
- Add mixture to a large bowl; add eggs, flour, salt and pepper; and mix well.
- Heat about a /4" of cooking oil in a large skillet.
- Gently drop about 3 tablespoons of the potato mixture into the pan in a rounded pile. Pat the mixture down into a patty with the back of a spatula; and shape into a round patty using the spatula.
- Fry over medium to medium-high heat for about 4 minutes on each side or until golden brown and crisp.
- Drain your gluten free latkes on paper towels and pat with a paper towel on the tops of each.
- Keep warm in oven heated to low.
- Add more oil to the pan as it is absorbed.
- Optionally, top with warm applesauce, sour cream, jam or sugar.
Stir the potato mixture each time prior to adding a rounded mound to the frying pan, as the egg tends to pool at the bottom of the bowl. If you do not stir it each time you'll find your gluten free latkes falling apart due to the lack of egg.
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Allergens: Allergens will depend upon which flour or mix you use.