Description
Delicious crispy latkes made from grated potatoes and onions, perfect for serving hot!
Ingredients
Scale
- 4–5 medium-sized russet potatoes
- 1 small white onion
- 2 large eggs
- ¼ cup gluten-free all-purpose flour
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup vegetable oil
Instructions
- Peel and grate potatoes. You will need 4 cups (loosely packed) of grated potatoes.
- Place grated potatoes in a large bowl and cover with cold water. Let the grated potatoes soak for 10 minutes to rinse out excess starch.
- Grate the onion until you have ¼ cup (approximately 30 grams) of grated onion.
- Drain water from the grated potatoes, then place the grated potatoes and the grated onion in a cheesecloth and squeeze out all excess liquid.
- Place grated potato and onion into a large bowl and mix in eggs, gluten-free flour, salt, and pepper. Stir until well combined.
- Line a large baking sheet with parchment paper. Set aside for now.
- Using a ¼-cup measuring cup, measure the mixture into ¼ cup portions. Squeeze excess liquid out of each latke before you place it on a parchment-lined baking sheet.
- Shape the latkes into ½” thickness. This gives you crisp edges and a soft middle without being heavy or mushy.
- Using a cast-iron or heavy-bottom frying pan, place about ¼ cup of the oil into the pan over low-medium heat. The oil should come up about ¼ of the side of the latkes while frying. The oil is the perfect temperature for pan-frying when it reaches 300°F (150°C). A thermometer makes this easy.
- Working in small batches so the latkes aren’t touching each other in the pan, fry each latke until the bottom has started to brown, then gently flip (using a spoon, not tongs) and continue to fry on the other side. Flatten each latke slightly but gently so they don’t break apart. This is about 2 minutes per side of frying.
- As each latke comes out of the frying pan, place it on a paper towel to soak up extra oil.
- Continue until all latkes are cooked. Add additional oil to the pan as needed.
- Serve hot.
Notes
- Ensure the oil is hot enough before frying to achieve crispy latkes.
- Drain the grated vegetables well to avoid soggy latkes.
- Serve with applesauce or sour cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: appetizer
- Method: frying
- Cuisine: Jewish
Nutrition
- Serving Size: 2 latkes
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg