Gluten Free Latkes (Potato Pancakes)

Total time50 min

Prep time20 min

Cook time30 min

Freshly grated potato and onion are wrung out until nearly dry, then bound into a batter with egg and a handful of seasoning so every pancake holds together in the pan. Pressed thin and fried in hot oil until the edges turn deep golden brown, these latkes come out impossibly crisp on the outside with a soft, savory center. Cooling them on a wire rack instead of paper towels keeps that crunch intact all the way to the table. A dollop of sour cream or a spoonful of applesauce on the side is the classic finish, and either one plays beautifully against the hot, crispy edges. This is a dish that fits neatly into a gluten free spread without losing any of its crackly, golden appeal, and it's easy to keep in regular rotation whenever you're craving something crisp and comforting.

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Ingredients

4 servings

2 lbs russet potatoes (about 3 large), peeled
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 medium yellow onion, peeled
2 large eggs, lightly beaten
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp kosher salt
¼ tsp black pepper
½ cup neutral oil (such as vegetable oil or canola oil), plus more as needed

For serving

sour cream, for serving (optional)
applesauce, for serving (optional)

Instructions

1
Grate the potatoes and onion on the large holes of a box grater (or using the grating disc of a food processor) into a large mixing bowl.
2
Transfer the grated potato and onion mixture to a clean kitchen towel or several layers of cheesecloth. Gather the corners and twist firmly over the sink, squeezing out as much liquid as possible — the mixture should feel nearly dry and the towel will be soaked. Return the wrung mixture to the bowl.

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