Crispy Gluten-Free Potato Latkes
Indulge in these delightful, crispy potato latkes, a gluten-free twist on a beloved family recipe traditionally enjoyed during Chanukah. Made from freshly grated russet potatoes and onions, these latkes are golden-brown on the outside while remaining tender on the inside. Perfectly seasoned with salt and white pepper, they are incredibly flavorful and pair beautifully with dollops of sour cream and homemade applesauce. This recipe not only makes the most scrumptious latkes but also adheres to gluten-free dietary needs, ensuring everyone can enjoy this festive treat.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
russet potatoes
4 lbs (peeled)
large onion
1 (peeled and grated)
salt
2 teaspoons
white pepper
1 tablespoon
gluten-free rice flour mix
1 cup
eggs
3 (beaten)
olive oil
as needed (for frying)
Instructions
1
Preheat your oven to 200°F (or the 'warm' setting) to keep the latkes warm as you fry them.
2
Begin by peeling the russet potatoes and placing them in a bowl of cold water to prevent browning.
3
Grate the onion into a large mixing bowl. Next, using either a box grater or a food processor with a grater attachment, grate the potatoes into the same bowl. Mix them together.
4
To remove excess moisture, take a handful of the grated potato mixture and squeeze over a second bowl or sink. Quickly add the squeezed potatoes back into the bowl with the onions to minimize oxidation.
5
In a frying pan (preferably cast iron), heat about 1/4 inch of olive oil over medium-high heat until it's shimmering but not smoking.
6
In the bowl with the grated potato and onion mixture, add the salt, white pepper, beaten eggs, and the gluten-free rice flour mix. Stir until all ingredients are well combined.
7
Working in batches, take about 1/4 cup of the mixture and gently place it in the hot oil. Use the back of a spatula to flatten each latke to about 1/3 inch thick, keeping them light and airy.
8
Fry each latke until they are richly golden-brown and crispy on the underside, then carefully flip and brown the other side.
9
Once cooked, transfer the latkes onto a plate lined with paper towels or brown paper to absorb excess oil. Then, place them on a cooling rack over a baking sheet in the preheated oven to keep warm.
10
Serve the latkes hot with a side of sour cream and applesauce for a delightful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Gluten-Free Potato Latkes?
These are a gluten-free version of traditional potato pancakes made from grated russet potatoes and onions, resulting in a crispy exterior and tender interior.
Is this recipe entirely gluten-free?
Yes, this recipe uses a gluten-free rice flour mix instead of traditional wheat flour to accommodate gluten-free dietary needs.
What kind of potatoes are best for these latkes?
This recipe specifically calls for 4 lbs of russet potatoes, which are ideal for achieving the desired crispy texture.
How do I prevent the peeled potatoes from turning brown?
Place the peeled potatoes in a bowl of cold water immediately after peeling to prevent oxidation and browning.
What is the best way to grate the potatoes and onions?
You can use either a manual box grater or a food processor with a grater attachment for both the potatoes and the onion.
Why do I need to squeeze the grated potatoes?
Squeezing the potatoes removes excess moisture, which is essential for ensuring the latkes become crispy rather than soggy during frying.
What type of oil should I use for frying?
This recipe recommends using olive oil for frying, filled to about 1/4 inch depth in the pan.
What is the role of the gluten-free rice flour mix?
The gluten-free rice flour mix acts as a binding agent to help hold the potato and onion mixture together.
How many eggs are required for this recipe?
You will need 3 beaten eggs to help bind the ingredients.
What temperature should the oven be set to for keeping latkes warm?
Preheat your oven to 200°F or use the 'warm' setting to keep finished latkes hot while you fry the remaining batches.
What seasonings are used in these latkes?
The mixture is seasoned with 2 teaspoons of salt and 1 tablespoon of white pepper.
How thick should I make the latkes?
Flatten each latke to about 1/3 inch thick using the back of a spatula to keep them light and airy.
How do I know when the oil is hot enough?
The oil is ready when it is shimmering but not smoking over medium-high heat.
What are the traditional toppings for these latkes?
They are traditionally served with dollops of sour cream and homemade applesauce.
Can I use a cast iron pan for this recipe?
Yes, a cast iron frying pan is the preferred vessel for frying these latkes to achieve even heat.
How much potato mixture should I use for each latke?
Use approximately 1/4 cup of the potato mixture for each latke.
What should I do with the latkes immediately after frying?
Transfer them to a plate lined with paper towels or brown paper to absorb any excess frying oil.
How do I prevent the potatoes from oxidizing after they are squeezed?
Quickly add the squeezed potatoes back into the bowl with the grated onions to minimize oxidation.
Are these latkes suitable for Chanukah?
Yes, these are a traditional festive treat for Chanukah, adapted to be gluten-free.
How many onions does the recipe call for?
The recipe requires one large onion, peeled and grated.
What is the final texture of the latke?
The final product should be richly golden-brown and crispy on the outside while remaining tender on the inside.
Can I use a cooling rack for the finished latkes?
Yes, placing the latkes on a cooling rack over a baking sheet in the oven helps maintain their crispiness while keeping them warm.
Is white pepper necessary?
White pepper provides a specific flavor profile and aesthetic, but it is a key part of the seasoning for this recipe.
How many ingredients are in this recipe?
There are 7 main ingredients: russet potatoes, onion, salt, white pepper, gluten-free rice flour mix, eggs, and olive oil.
Should I fry all the latkes at once?
No, you should work in batches to avoid overcrowding the pan and lowering the oil temperature.
Does this recipe include nutritional information like calories?
Specific nutritional data such as calories, fat, and protein are not provided for this particular recipe.
What tags are associated with this recipe?
Tags include potato latkes, gluten-free, Chanukah, Jewish recipes, breakfast, potato pancakes, crispy, traditional, and festive.
How much salt is used?
The recipe calls for 2 teaspoons of salt.
How much gluten-free rice flour mix is needed?
You will need 1 cup of gluten-free rice flour mix.
When should I serve the latkes?
Serve the latkes immediately while they are hot for the best flavor and texture.