Gluten-Free Potato Pancakes | Lexi’s Clean Kitchen

These potato pancakes are the classic gluten-free version! They have all the classic saltiness and crispness you want in a potato latte recipe, but they are made without using any refined white flour.

Gluten-free potato latte recipe

In Hanukkah, there is hardly anything better than crispy classic potato pancakes.Whether you pair it with sour cream, applesauce, or chew them yourself, latkes are one of the foods you can’t eat no it is good! This is Jewish comfort food for us, and you can bet your house smells great!

These gluten-free potato pancakes are like the traditional potato pancakes made by my grandma (we call her the nanny), but instead of using all-purpose flour, we use arrowroot flour to keep them gluten-free! But don’t worry, no one will notice the difference! They are very delicious, very crispy and absolutely delicious!

What is mashed potatoes?

Latkes are fried crispy potato pancakes made with potatoes, onions, garlic, flour and seasonings. They are traditionally served during Hanukkah, but they are also a delicious addition to any meal!

materials needed

Here is an overview of the ingredients we used in this recipe (the complete recipe and quantity are listed below the recipe):

• Potato: I recommend using russet potatoes.
• onion: It adds that wonderful flavor!
• garlic: Another strong flavor.
• Egg: Helps to hold the ingredients together so that the latkes can maintain its shape.
• Arrowroot: This is our substitute for regular flour, which can make these latkes gluten-free. Tapioca flour will be a substitute here.
• seasoning: I like to use salt and pepper to keep it simple, but feel free to use other seasonings to taste.
• Oil: I like to use olive oil or avocado oil.

How to make potato pancakes

These potato pancakes are a simple 30-minute recipe!

1. Prepare potatoes and onions: Peel and grind the potatoes, then put them in a bowl of cold water. Set aside, then peel and grind the onion. Place the grated potatoes and onions in a fine mesh strainer or colander lined with a kitchen towel or cheesecloth (if any). Filter out the excess water as much as possible.
2. Mixed ingredients: Put the prepared potatoes and onions in a bowl with garlic, eggs, arrowroot powder, salt and pepper. Stir well.
3. To make the pie: Heat oil in a pan and make a meatloaf with the potato mixture. Fry the meatloaf on both sides until browned.

What is the best potato in Latkes?

I suggest using russet potatoes for potato pancakes. They have a lower moisture content and higher starch content than other varieties, which helps them become more brittle during cooking.

If you don’t have russet potatoes, other types of potatoes are fine, but you may need to filter out more water.

Food processor or manual grate?

This is to be discussed! My nanny (grandma) would say that she always grinds her with her hands. I use the food processor in batches to save time and hands! If you use a food processor to grind potatoes and onions, Don’t over-process the place where it will become mushy. You really want some texture!

Soak your potatoes before frying

I strongly recommend that you soak the potatoes according to the instructions in the recipe below before frying. Soak the potatoes before frying to absorb the starch and make the potatoes fragrant and crispy! In addition, if you do not use peeled potatoes right away, this will help ensure that they do not brown.

Do you have to peel potatoes for Latkes?

unnecessary! I like peeling potatoes, but if you like to leave the skins on top, it’s also totally effective.

If you leave your skin on it, make sure to wash and scrub them thoroughly.

Tips for making potato pancakes

• Use russet potatoes. Their lower moisture content makes latkes more brittle.
• If you use a food processor to grind potatoes and onions, Don’t overdo it. You really want some texture!
• Soak the potatoes. After the potatoes are grated, place them in a bowl of cold water. This helps to bring out some starch and avoid browning.
• Try to squeeze out the water. The drier the mixture, the more brittle the latkes.
• Use a cast iron skillet. If you have one, a cast iron skillet is the best way to cook latkes. It has better thermal conductivity, so it cooks more evenly.
• Heat the oil first. Before adding latkes, make sure the oil is hot so that they start cooking immediately. If you put them in cold oil, they will get wet.

Serious Potato Latke Pro tips

• First do a test latke. A generation always First make a small rake to test it out so I can adjust the seasoning (salt, mainly) if necessary. This is the key!
• Don’t wear your favorite shirt while doing these. The oil will spill out!
• Place the fine mesh filter nearby. I put the filter nearby so that I can filter the extra liquid as needed.
• If latkes can’t fit together perfectly, Just use your spatula to gently form the edge.

help!My potato pancake is broken/falling apart

If they fall apart when you make them, be gentle first! They may stick together in the pot. However, if they are really not fixed at all, you may need a little more flour or eggs to hold your potato pancakes together, otherwise they may be too wet! Make sure they are squeezed out well.

Can mashed potatoes be made in advance?

It can be done! You can fry the latkes a day or two in advance, place them in a single layer on a baking sheet and reheat them in the oven, or in some oil on the stove, when you are ready to serve. They taste best when hot and crispy!

How to store

Cooked potato cakes are definitely the best, but leftovers will be kept in an airtight container in the refrigerator for 3-5 days. They can also be frozen for up to 2 weeks. Just quickly freeze them on the baking sheet until they harden, then store them in an airtight container in the refrigerator.

Reheat, If it freezes, thaw it in the refrigerator, then heat it up with a little oil on the stove. Or bake at 300ºF for 5-10 minutes to heat up and become brittle again.

What is traditionally eaten with Latkes?

Latkes are usually eaten with sour cream or applesauce.I like to use mine to serve mine Instant Applesauce! I am team applesauce, and my husband Mike is team sour cream!

Other unique service options may be lox, Taziki, Hummus, Even spread over some Pesto.

1. Mixing bowl
2. spatula
3. Food processor or Box grater
4. Fine mesh filter
5. Kitchen towel
6. Large cast iron frying pan

Other Hanukkah recipe favorites include:

Watch the video:

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Gluten-Free Classic Potato Pancakes

These potato pancakes are the classic gluten-free version! They have all the classic saltiness and crispness you want in a potato latte recipe, but they are made without using any refined white flour.

• author: Lexi
• Preparation time: 20 minutes
• Cooking time: 10 minutes
• total time: 30 minutes
• yield: 10 1X
• category: Hanukkah
• method: Frying
• delicacy: Side dish

• 6 Russet potatoes (approx 6.5 cups potato floss)
• 2 Medium onion (to make 1 cup grinding)
• 2 Garlic cloves, finely chopped
• 2 Egg
• 1 protein
• 6 tablespoons Arrowroot/Starch
• 2 teaspoons Fine sea salt
• 1/2 teaspoon black pepper
• 1/2 cup Oil of choice, or oil enough to cover the pan 1/2 inch deep (I like avocado oil or olive oil)

1. Peel and grind the potatoes (you can use a food processor or manually grind, see notes), then place them in a bowl of cold water and set aside.
2. Peel and grind the onion.
3. If available, add the two ground mixtures to a fine mesh filter lined with cheesecloth and filter out as much water as possible.
4. Put the filtered mixture into Big bowl. Chop the garlic and add it to the bowl along with the potatoes and onions.
5. Add eggs, arrowroot/starch, salt and pepper. Stir well.
6. Put 1/2 cup of oil in a large saucepan and heat the oil over medium-high heat.
7. After the oil is hot, use the potato mixture to make patties (squeeze out more excess liquid when making patties), then fry until brown on both sides. It takes about 3-4 minutes on each side, but watch carefully to avoid burning. Add more oil as needed.
8. Serve with applesauce or sour cream and enjoy!

notes

• Make 10-12 big cakes.
• If you use a food processor to grind potatoes/onions, don’t overprocess them!
• I always make a small cake first to test it out so I can adjust the seasoning if necessary. This is the key!
• Don’t wear your favorite shirt while doing these. The oil will spill out!
• If latkes can’t fit together perfectly, Just use your spatula to gently form the edge.

Nutrition

• Serving size: 2 potato cakes
• Calories: 159
• sugar: 2.5g
• sodium: 400 mg
• fat: 6.1g
• Saturated fat: 1 g
• carbohydrate: 23.1g
• fiber: 3.6-
• protein: 4.1g
• cholesterol: 33 mg

Key words: Potato pie, potato pie recipe, potato pie best potatoes