Shredded russet potatoes and onion are wrung out until nearly dry, then bound with egg and a handful of pantry seasonings before frying in hot oil until the edges turn deep golden and crisp. That dry-shred trick is the real secret to crunch — no soggy centers, just a crackly crust giving way to a soft, savory middle. Frying in batches and holding finished latkes on a rack in a low oven means every single one hits the table crisp, not steamed and limp. Serve them hot with a dollop of something cool and tangy on top and a spoonful of applesauce on the side for that classic sweet-savory contrast. It's a satisfying, crowd-pleasing option to add to a gluten free rotation, whether you're making a weeknight batch or frying up a big platter for a holiday spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Preheat the oven to 200°F (95°C) and set a wire rack over a baking sheet. Place it in the oven to keep finished latkes warm and crisp while you work in batches.
Using the large holes of a box grater or a food processor fitted with a shredding disc, grate the potatoes and onion together into a large bowl.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)