Potato latkes have always felt less like a recipe and more like a tradition in my family. Growing up, my mom, sister, and I turned Hanukkah into a latke cookoff, each convinced we had the best latkes, and we’d make everyone in the family try them and vote on the best ones. It was competitive in the best way — lots of taste testing, lots of opinions, and always a full plate at the end.Now I get to make latkes with my boys, and it somehow feels even more special. Nostalgic, a little messy, and always worth it.
This version stays true to the classic: golden and crisp on the outside, tender inside, and simple in the best way. Using arrowroot, gluten-free flour, or cassava flour keeps the recipe gluten-free without changing the texture or flavor, so they taste just like the latkes I grew up eating. There are two methods to cooking them (I’ll include the details below) — either stovetop or in the oven. Oven is less messy and you skip the oil splattering all over your stove, but the stove is a little more tried and true and you can control the crispiness a bit more. You can’t go wrong either way, just pick whichever method you prefer. For the step-by-step of this recipe, check out this reel.
Ingredients
2 pounds russet potatoes (about 3–4 large, 4-5 medium), peeled
1 small yellow onion
2 eggs, whisked
3 tablespoons gluten-free flour, arrowroot starch, or cassava flour
1 teaspoon salt
½ teaspoon black pepper
Oil for frying – I use avocado oil or algae oil
For serving: applesauce, sour cream, or both!
Instructions
Stovetop Method
- Grate the potatoes using the grating attachment of a food processor or the largest side on a box grater. Grate the onion as well.
- Line a large bowl with a thin, clean kitchen towel. Transfer the grated potatoes and onion to the bowl and squeeze out as much liquid as possible. You can also use a cheesecloth or nutmilk bag for this. Don’t skip this step — it’s essential for crispy latkes.
- Place the squeezed potato mixture into a large bowl. Add the eggs, flour of choice, salt, and pepper. Mix until well combined.
- Warm a generous amount of oil (around 1/4 cup) in a large skillet over medium-high heat. The oil should shimmer but not smoke. To test the heat, flick some water on top and make sure it bubbles.
- Scoop about ¼ cup of the potato mixture into the hot oil and gently flatten with a spatula to form a latke/pancake. Fry in batches without overcrowding the pan.
- Cook for 3–4 minutes per side, until deeply golden brown and crisp, adjusting the heat as needed.
- Transfer cooked latkes to a wire rack or paper towel-lined plate and sprinkle lightly with salt while hot.
- Serve immediately with applesauce or sour cream. If you are not serving immediately, you can set them aside and warm them in the oven at 350°F for about 10 minutes before serving. Enjoy!
Oven-Baked Method
- Preheat the oven to 425°F.
- Generously coat a rimmed baking sheet with oil.
- Scoop about ¼ cup of the latke mixture onto the baking sheet and gently flatten into pancakes, leaving space between each.
- Bake for 20 minutes, then carefully flip the latkes.
- Return to the oven and bake for another 10 minutes, or until golden and crisped to your liking.
- Transfer cooked latkes to a wire rack or paper towel-lined plate and sprinkle lightly with salt while hot.
- Serve immediately with applesauce or sour cream. If you are not serving immediately, you can set them aside and warm them in the oven at 350°F for about 10 minutes before serving. Enjoy!
Tips for Perfect Latkes
• The drier the potatoes, the crispier the latkes. Don’t rush the squeezing step.
• If the mixture releases liquid as it sits, give it a quick stir before scooping each batch.
• Keep finished latkes warm in a 250°F oven on a wire rack until ready to serve.
Make-Ahead & Reheating
Latkes are best fresh, but leftovers reheat well. Place them on a baking sheet and warm in a 355°F oven for about 10 minutes until hot and crisp again.
Enjoy and Happy Hanukkah!
