Gluten-Free Perfect Crispy Potato Latkes
These traditional potato pancakes get a gluten-free twist with almond flour, creating extra-crispy exteriors and tender centers. The key technique of thoroughly draining the grated potatoes ensures maximum crispiness, while baking powder adds extra lift. Perfect for Hanukkah celebrations or any time you crave comfort food with a healthier spin. The neutral oil allows the potato and onion flavors to shine through, while the almond flour adds subtle nuttiness and helps bind the mixture without gluten.
Ingredients
- 6 medium-large potatoes, peeled and grated
- 1 small onion, grated
- 2 tablespoons Gefen Almond Flourregular flour1:1gluten-free
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- 1 teaspoon salt
- ¼ teaspoon ground Gefen Black Pepper
- 1 egg
- 1 teaspoon Haddar Baking Powder
- neutral-flavored oil, for frying
Instructions
- 1
Squeeze as much liquid as possible from grated potatoes and onion
- 2
Mix drained potatoes and onion with almond flour, salt, egg, pepper, and baking powder
- 3
Form mixture into two-inch pancakes using a spoon and press down to flatten slightly
- 4
Heat oil to cover bottom of large skillet
- 5
Fry in batches until golden brown, about seven minutes on each side
Tips
Thoroughly squeeze liquid from potatoes using clean kitchen towel or paper towels - excess moisture prevents crisping
Keep oil temperature steady by not overcrowding pan, frying in small batches for even browning
Let latkes drain on paper towels briefly before serving to remove excess oil
Good to Know
Refrigerate cooked latkes up to 3 days, reheat in 375F oven until crispy
Can grate potatoes and onion up to 2 hours ahead, store drained in refrigerator
Serve immediately while hot with applesauce, sour cream, or smoked salmon
Common Mistakes
Drain potatoes thoroughly to avoid soggy latkes
Don't overcrowd pan to maintain oil temperature
Press latkes flat to ensure even cooking
Substitutions
Vegan Options
Gluten-Free Swaps
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General Alternatives
FAQ
Can I make these ahead of time?
Yes, you can grate potatoes up to 2 hours ahead and store drained in the refrigerator. Cooked latkes can be reheated in a 375F oven until crispy again.
What if my latkes fall apart while frying?
This usually means not enough binding or too much moisture. Make sure potatoes are well-drained and consider adding an extra tablespoon of almond flour to help bind.
How long do these keep?
Cooked latkes stay fresh in the refrigerator for up to 3 days. For best texture, reheat in the oven rather than microwave to restore crispiness.