There are certain recipes that lend themselves to a gluten free conversion so well. These Gluten Free Potato Latkes are one of those recipes. There are only five ingredients in this recipe to begin with and the flour is really used as a binder. So the flour has a very complimentary role and its use is very modest. Interestingly, potato starch is a common gluten free substitute ingredient, so I see this dish as naturally gluten free. I do not know the science of it all but the natural starchiness of the potato mixes with the binder to come together well. Potatoes are so versatile and a couple of my favorite recipes are these TWO LAYER POTATOES and these LAYERED MASHED POTATOES.
The two simple learning for this dish are how to work with fresh potatoes. Like all recipes, there is nothing better than working with fresh ingredients. I will say that frozen shredded potatoes are one of the best frozen ingredients to work with and you do not notice a substantial difference from the fresh kind. The two keys to working with fresh potatoes is to immediately immerse them in water after cutting or shredding, and two, squeezing out the excess water.
These gluten free potato pancakes come together so easily. After shredding the potatoes and onions with a cheese grater, simply season, mix with the flour and form into patties. To get the perfect browning, make sure your skillet is nice and hot and cook a couple of minutes per side. The pancakes can be made ahead of time because the potatoes finish cooking in the oven.
The cast of characters.
Combining all the ingredients and the browning of the potato pancakes.
The Gluten Free Potato Pancakes Plated.
Gluten Free Potato Latkes
- 3 Lbs Potatoes
- 2 Whole Eggs beaten
- 1 Whole Onion grated
- 1/4 Cup Coconut Flour
- 1 Tbsp Salt
- 2 Tsp Black Pepper
- 2 Tbsp Vegetable Oil
Roll grated potatoes and onion in a tea towel and wring out as much liquid as possible.
Mix the potatoes and onion with the eggs, flour, salt and pepper in a big bowl.
Place 2 Tbsp oil in a large frying pan and heat to medium-high heat.
Once the oil is hot, add ¼ cup scoops of the potato mixture to the frying pan in batches, pressing down with a spatula to flatten.
Cook each side for 2-3 minutes or until golden brown.
Transfer cooked latkes to paper towels to drain the oil and sprinkle with salt. Add additional oil to the frying pan as required to cook the rest of the potatoes.
Pre-heat the oven to 250 degrees
Place latkes on a baking tray and warm for 10 minutes until ready for serving.
Top with a dollop of sour cream (optional).