Making latkes gluten free is a lot easier than you might think. Most latkes are made with matzo meal or breadcrumbs to bind them, but these Gluten Free Crispy Yukon Gold latkes are totally grain free. They are every bit as delicious as traditional latkes, without a trace of gluten. Golden, crisp, fluffy inside and scrumptious. What’s not to love?
These crispy little potato pancakes are the ultimate crispy, delicious, melt-in-your-mouth latkes. Follow the steps carefully (don’t skip anything!) and you’re sure to end up with latkes that will please even the pickiest bubbe.
I made these mini latkes using Yukon Gold potatoes. They have a slightly creamy, rich flavor and they crisp up beautifully when fried. I omitted the matzo meal that is so often added to the potato batter. While breadcrumbs or matzo meal can be helpful, you don’t really need these ingredients to bind latkes together. Potato starch adds an extra bit of binding power.
One of the most difficult parts of cooking latkes is controlling the oil temperature. The best oil temperature for frying latkes is around 365 degrees F. If the oil becomes too hot, they burn. If the oil is not hot enough, they soak up too much oil and become soggy. An electric skillet with a temperature control gauge that will keep the heat even and steady. You can also use a candy thermometer to test oil temperature regularly throughout the process. When the oil is just right, it binds the latkes the minute they hit the oil.
The real secret to these latkes is the size. I only use about a tablespoon of potato batter for each latke. The smaller size allows them to cook up crispy and hold together better than larger latkes. Because they are small, they cook faster and require less oil. Their miniature size also makes them an irresistible bite-sized treat!
Make sure you grate these latkes fine with the small holes of a grater or food processor. Larger shreds won’t hold together as well, which may necessitate having to add more eggs, matzo meal or flour to the mix (don’t do that if you’re keeping them gluten free!).
I know latkes are a Hanukkah food, but you can easily make them kosher for Passover by using a Passover approved cooking oil (like extra virgin olive oil). Olive oil has a lower smoke point than peanut, so watch the temperature carefully to make sure the oil doesn’t become brown/smoky. Enjoy!
For more latke pro tips and other recipes, check out my post How to Make Crispy Perfect Latkes Every Time. You can also check out the video below.
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Food Photography and Styling by Kelly Jaggers
Gluten Free Crispy Yukon Gold Latkes
Ingredients
- 2 pounds Yukon gold potatoes, peeled
- 2 medium onions
- 3 large eggs, beaten
- 1 tablespoon potato starch (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper (white or black)
- Avocado oil, peanut oil or grapeseed oil for frying (if making for Passover, use a Passover-approved oil with a high smoke point, like avocado)
NOTES
Instructions
- Before you begin making the latkes, place a wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
- Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small shreds).
- Place grated potato into a bowl and immediately cover with cold water. Let shreds soak for a few minutes to remove excess starch.
- Meanwhile, grate the onion using the same grater or attachment you used for the potatoes (fine holes for small shreds).
- Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
- Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
- Wrap the shreds up in the cloth, twisting loose material to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
- Pour potato and onion into the clean, dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
- Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F.
- While oil is heating, use the fork to stir the beaten egg, dry potato starch, salt, and pepper into the potato shreds. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
- Scoop up a rounded tablespoon of potato batter and squeeze it firmly in your palm over an empty dish to remove excess liquid.
- Shape the batter into a rough disk.
- Place it gently into the hot oil. Use a metal spatula to gently press down on the latke to flatten it.The oil should sizzle but not pop when the batter hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough.
- Continue shaping the latkes in this way, using only a rounded tablespoon of potato batter for each latke. Fry in batches of 5 or 6 latkes at a time for 2-3 minutes per side until brown and crispy. Note: If your latkes aren't holding together, stir some potato starch into the mixture, 2 teaspoons at a time, until the batter "holds."
- Remove the latkes from the pan using a metal spatula and place them on wire cooling rack to drain.
- I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. After letting the latkes drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them at room temperature until ready to reheat. Place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through, just prior to serving. You can also freeze the latkes for future use; they reheat nice and crispy.
Nutrition
Oooh wow, these look like such a step up from the latkes I tried to make last year. I love how crispy they look. And why why why didn’t I think of using my food processor to shred those little buggers? Lol – now I know!
Actually, I have always used PEI Potatoes with suc h great success!!
Now I’m craving latkes! I made the Yukon gold ones last year and actually got Freshly Pressed on WordPress for the recipe. Something about those Yukon gold are too good!
can’t wait to try them, they sound delicious!!!!!
We made hundreds of latkes one year for our schul, we made them the day before, formed them and placed on cookie sheets and froze them, then fried them up during the chanukah party, they came out nice and crisp, and that way we had time to enjoy the party too!
I love all the suggestions..esp the one about soaking the grated spuds and the wrapping and twisting in a towel. The only thing I do very different from you..I use a mini muffin pan…coat each space with spray olive oil and bake them until they are a crispy golden color..this cuts down on the amount of oil and makes for a nice presentation on the table…small round latke muffins… with a bowl of apple sauce placed in the middle of the muffins..
Natalie, the mini muffin pan is a brilliant idea! I’ll be trying that out very soon. Thank you! 🙂
In a mini muffin pan, is the potato mixture pressed up the sides or just on the bottom of each cup? What temperature should they be baked at, and for how long? I’ve used many of the recipes on this site – this is the first, and sometimes only, place I look when I cook!
Hi Robin, I’m so pleased you’re enjoying the site! I tried Natalie’s muffin pan idea last year, but for me the results didn’t turn out as great as I had hoped. They did not turn out nearly as crisp as traditional latkes. Natalie might have a few more tips for you to make it work better (perhaps my oven temp was too low?). I think that I will stick with traditional frying in the future, since we only make these once or twice a year.
Beautiful Latkes, Tori.
What temp should convection oven be set on & what’s (7 if using a convection oven) mean?
One way to keep the potatoes white is to swcatter ice cubes among them!
Also, I have always drained my potato latkes on brown grocery bags & they’re always a hit! YUM!!!
Hi Marion, use the same temperature in a convection oven, but adjust the heating time, because they’ll heat up faster– that is what I meant by 7 (minutes) if using a convection oven. Hope that helps! Good tip on the ice cubes. 🙂
As one of the attendees at the early Thanksgiving meal, I can attest that these were fantastically good!
I’ve always loved latkes but yours look so crispy and delicious! I would end up eating the whole plate on my own. Looks amazing!
Tori – these look wonderful! I love latkes. It’s funny – I always use grated onion in my potato salad…I guess grated onion and potatoes are friends!
I love the tip about soaking them. These look so good. I’ve never made them myself. Think I must try.
Your latkes are perfection, Tori! So perfectly crispy! I bet they are delicious!
What adorable latkes! I love them all year round too- and Hanukkah will be here before we know it!
Oh my gosh they were melt in your mouth delish. Chrispy cruchie just the way I love them w/ applesauce cuz I can’t have the sourcream.
Martha you tried them already? I’m very impressed! So happy you enjoyed them! 🙂
I have never made these before but after reading this, it looks like something I want to try. Your post is very clear, informative and has some great tips. The latkes look very addictive and tasty, no doubt you have done this more than once! Great post Tori!
yummm! these will be in my menu for tomorrow for sure. They look so good that I can almost smell them yummm!
The twisting of the cloth is key to remove the moisture. Never thought about soaking the potatoes to remove the starch. Good one Tori.
It really works well Barry! I agree, the cloth is super helpful in getting out that extra liquid. The drier the mixture is when it fries, the crispier the latkes turn out. 🙂
Your latkes look amazing! So crispy and with such a perfect color, just the way they should be! 🙂
Wow, those look fantastic! Most of the potato latkes I’ve eaten were mushy, not crispy. Thanks for sharing tips on making them crispy. I have russet potatoes and onions standing by. I look forward to trying these. Can I make a batch to freeze after cooking?
Hi Faythe and Danielle! I don’t usually like to freeze latkes, since they never reheat quite as crisp, but it certainly can be done. Freeze them with wax paper in between layers (to keep them separated, otherwise they’ll stick together). Reheat them in a single layer on a bare cookie sheet in the oven (per the instructions in the recipe) until heated through. Use the convection setting on the oven, if you have one. When hot, drain them for a couple of minutes on a cooling rack or paper towels and serve.
This recipe sounds great! I’m already thinking ahead to my Hanukkah party. Is it possible to make these ahead of time and freeze them then reheat them?