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Gluten-free latkes on a wire rack.

Gluten-Free Latkes

Servings 6 people


  • 2 1/2 pounds Russet potatoes, peeled about five medium potatoes
  • 1 small onion, peeled
  • 3 large eggs
  • 1/3 cup white rice or sweet rice flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • safflower oil for frying, about 1/3 cup
  • sour cream optional
  • applesauce opitonal


  1. Preheat oven to 225 degrees F. (Skip this step if you plan on serving your latkes right from the pan.) Line two baking sheets with paper towels or one large cooling rack. 

  2. Grate the onion and potatoes. I use a food processor fitted with the medium grater attachment. If you don't have a food processor, a box grater works just fine. It will just take a little longer. 

  3. Place half the onion and potato mixture on a kitchen towel. Roll towel around the grated onions and potatoes. Wring towel to draw excess moisture out of the potatoes and onions.

  4. Add the eggs and stir with a fork to combine. Add the white rice flour, salt and pepper. Add to potato mixture and stir to combine.

  5. Heat 1/8-inch of oil in a non-stick frying pan over medium-high heat until it shimmers but does not smoke.

  6. Working in batches, drop a scant 1/4 cup of potato mixture into the hot oil. (The latke mixture should sizzle when it hits the oil.) Using a fork or spatula, flatten the mixture a little in the pan. I fry three latkes at a time. This will ensure your oil doesn't get cold. Cold oil=greasy latkes!

  7. Fry for 2-3 minutes on each side or until golden brown. Transfer to baking sheet. Serve at once or keep warm in the preheated oven. 

  8. Serve latkes with applesauce and sour cream, if desired.