Gluten Free Potato Latkes Recipe

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor, while frozen hash browns save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour adds flavor and nutrition, while cornstarch is a gluten-free option.

Cut the russet potatoes into quarters to fit into the food processor.

Use a food processor with a grating blade to shred the potatoes until finely shredded.

Switch to a regular food processor blade and pulse the shredded potatoes six times to break them into smaller pieces.

Transfer the shredded potatoes to a strainer and add about half a teaspoon of salt; let sit for 5-10 minutes to extract excess water.

Use a food processor to shred the shallot and add it to the bowl with the potatoes after extracting the water.

Press the potatoes through the strainer to remove as much liquid as possible.

Combine the shredded potatoes and shallots in a bowl, then add 2 tablespoons of cassava flour, 2 tablespoons of chickpea flour, 1 teaspoon of garlic powder, and 1 beaten egg; mix until combined.

Preheat a cast iron skillet with canola oil, filling it about a fourth of the way full until shimmering.

Scoop out a fourth cup of the mixture and drop it into the hot oil, pressing down to flatten; repeat with 3 latkes at a time.

Fry the latkes for about 3-4 minutes per side until golden brown.

Remove the latkes from the oil and place them on a wire rack with paper towels underneath to catch excess grease; sprinkle with salt immediately after removing from the oil.

Keep the latkes warm in the oven at 200 degrees while frying the remaining batches.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens