A real treat! These crispy Latkes are a gift from Daryl. They are hands down delicious!! We made them 2 years ago together in Medellin, Colombia for the Hanukkah celebration and that was the first time I had them. They are delicious! These are a little different than the first ones we made- they are gluten-free since we used rice flour.
If you’ve never had Latkes, think of hash brown with a little more attitude. You grate potato and onions and aadd some eggs. Then, you fry them up into little patties. You need to add enough salt to get good flavor but the ratios are perfect in the recipe Daryl shared with me. And now I want to share it with you here 🙂 Happy Hanukkah!
amzn_assoc_placement = “adunit0”; amzn_assoc_search_bar = “true”; amzn_assoc_tracking_id = “chefjoannas20-20”; amzn_assoc_ad_mode = “manual”; amzn_assoc_ad_type = “smart”; amzn_assoc_marketplace = “amazon”; amzn_assoc_region = “US”; amzn_assoc_title = “My Amazon Picks”; amzn_assoc_linkid = “f92659bf90817fb9da55f4c56971ccd2”; amzn_assoc_asins = “B00WTSCXIS,B00X4WQMAS,B004YZENBY,B07V426CJZ,B01AXM4SB6,B0000645YM,B07V3JVQZT,B000931ENU”;
Gluten-Free Latkes
Ingredients (makes about 25):
- 2 ½ lbs. Russet potatoes (about 3 large)
- 1 onion
- 2 large eggs
- ⅓ cup white rice flour*
- 1 ½ tsp. Kosher salt
- 1 tsp. fresh black pepper
- ⅓-½ cup corn oil or other veg oil
- Applesauce or sour cream to eat with
*I made my own rice flour by blending rice in the Vitamin blender and it worked perfectly!
Directions:
- Peel potato and then grate it with a box grater. Or use a food processor with the grater attachment. Peel and grate the onion as well. (use cold onion to cry less)
- Very important: Squeeze out excess water from potato and onion mixture with paper towels over a colander or in cheese cloth. Remove as much liquid as you can so they can crisp up when you cook them.
- Then, add mixture to bowl and add the eggs, rice flour, salt, and pepper. Mix together well with hands. If the mixture sticks together when you press it, it’s ready. If not, squeeze a little more moisture out or add 1 Tbsp. rice flour.
- Heat Oil in a large saute pan until it comes up about ¼ “ up the pan (You’re not deep frying. You want oil to come up to a just a little bit on the sides of the Latkes) When the oil sizzles when you put a shred of potato, it’s ready.
- Drop a spoonful of the mixture into the oil carefully. It will splatter a little. Cook a few minutes each side or until golden brown.
- When cooked, take them out and drain them on paper-towel lined plate to keep them crispy. You can freeze these and you can reheat in a skillet, toaster oven or air fryer later. Serve with sour cream or applesauce 🙂
More Jewish Recipes By Daryl:
This post contains affiliated links. Please read my disclosure page.
