Recipe for Latkes


Both gluten and dairy-free, this Recipe for Latkes makes the perfect side-dish, or appetizer to the main course!




  1. Line a strainer with cheesecloth and transfer grated potatoes to the strainer.
  2. Set strainer over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let potatoes drain for at least 15 minutes (Note: it is important to make sure your potatoes are as dry as possible!)
  3. In a medium-sized bowl, mix together the onions, eggs, flour, salt and ground pepper.
  4. Add the drained potatoes to the egg mixture and toss to combine (*if mixture is still very watery, see notes below).
  5. Add a thin layer of oil to a large, heavy skillet and heat over medium-high. When the oil is hot, drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides.
  6. Transfer the cooked latkes to the oven to keep warm. Serve warm with applesauce and chopped scallions or scallops if desired.



*If mixture is still watery after squeezing liquid from potatoes and adding additional ingredients, place mixture back in cheesecloth, and attempt to drain remaining liquid. If mixture is still not forming, add 1 egg + 1 tablespoon of gluten free flour at a time until mixture is firm enough to loosely hold together.

**When it comes to making potato latkes, people often ask if they should hand-grate their potatoes or use a food processor. Here’s the deal; hand-grated potato latkes do taste a bit better than those grated in the food processor, but the difference is marginal. So, it’s really a matter of personal preference.

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