Gluten Free Potato Latkes

the Story

This gluten-free potato latke recipe offers a crisp, golden twist on the traditional Hanukkah favorite, made without any wheat-based flour. Using shredded potatoes, eggs, and a gluten-free flour, these latkes fry up perfectly crispy on the outside while staying tender inside. They’re simple to make and full of savory flavor, perfect for dipping in applesauce or sour cream. Whether you're celebrating a holiday or just craving a comforting side dish, these gluten-free latkes are a delicious, inclusive option everyone can enjoy.

the Ingredients

• 1 Pound of Frozen Shredded Hashbrowns, thawed

• 2 Eggs

• 4 Cloves of Garlic, Minced

• 1/2 Cup Gluten Free Flour

• Salt, to taste

• Pepper, to taste

• Grape Seed Oil, for Pan Frying

For Dipping:

• 1 Container of Sour Cream

• 1 Container of Apple Sauce

the Instructions

Preparing the Latkes:

• In a large bowl, combine the hash browns, eggs, garlic, flour, salt, and pepper. Mix thoroughly, and let sit for 5 minutes. Then, form the mixture into 3-4 inch diameter patties, with a thickness of 1/2 inch or so.

• On medium heat, warm up the sauté pan. Once heated, pour your desired amount of Grape Seed Oil for frying. I typically like to create a thin-base layer on the pan, which helps the latkes cook evenly. 

Frying the Latkes:

• Place the latkes on the pan, and let cook for 2-3 minutes.

• Then, flip and cook for the same amount of time. The thickness of the patties will determine the proper cooking time. When the potato latkes are golden brown, they're ready. Feel free to cook longer if you want them extra crispy! You can't go wrong either way! 

• After frying, place the latkes onto plates, lined with paper towels, and let any excess oil soak into the paper. Then serve the latkes with Sour Cream or Apple Sauce. I prefer both, but mixed separately!!! Enjoy!