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Gluten-Free Classic Potato Latkes (Stovetop & Oven Method)

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

  1. Grate the potatoes using the grating attachment of a food processor or the largest side on a box grater. Grate the onion as well.
  2. 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.
  3. Place the squeezed potato mixture into a large bowl. Add the eggs, flour of choice, salt, and pepper. Mix until well combined.
  4. 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.
  5. 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.
  6. Cook for 3–4 minutes per side, until deeply golden brown and crisp, adjusting the heat as needed.
  7. Transfer cooked latkes to a wire rack or paper towel-lined plate and sprinkle lightly with salt while hot.
  8. 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

  1. Preheat the oven to 425°F.
  2. Generously coat a rimmed baking sheet with oil.
  3. Scoop about ¼ cup of the latke mixture onto the baking sheet and gently flatten into pancakes, leaving space between each.
  4. Bake for 20 minutes, then carefully flip the latkes.
  5. Return to the oven and bake for another 10 minutes, or until golden and crisped to your liking.
  6. Transfer cooked latkes to a wire rack or paper towel-lined plate and sprinkle lightly with salt while hot.
  7. 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!
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