Disclosure: this post for grain-free latkes contains affiliate links, if the links result in a purchase, a very small percentage (at no cost to you) will be shared with me to help with the costs of creating delicious recipes and maintaining this website.
My son is obsessed with latkes. We had never made them at home, but he’d had them at school and talks about them ALL-THE-TIME. To appease the constant latke requests, I’ve made a grain-free latke the whole family can enjoy. The kids love dipping them in applesauce, while the adults love them on their own.
5 TIPS FOR GRAIN-FREE LATKES
Latkes are simple to make, but as with all simple food, technique and ingredients are important. There are a few key steps to making these grain-free latkes really shine.
1) RUSSET POTATOES
For latkes, you want a potato with a high starch content, like the Russet so that the latke binds well without the use of a lot of starch, this is particularly important when we are making a grain-free, lower starch version of a latke. Yukon Gold potatoes are also a popular latke choice, but I love a russet for latkes and other vegetable pancakes.
2) WRING ‘EM OUT
After you’ve grated the potatoes and onions, it’s time to wring them out with a clean kitchen towel. And wring them out again. And again. It takes a few minutes but it makes the latkes so much more crispy.
3) USE ENOUGH OIL
When you’re frying them, make sure to use enough oil – about a 1/4 inch covering the bottom of medium-sized cast iron or heavy bottomed pan. I like to use Chosen Foods avocado oil because of its neutral flavour and high smoke point, which makes it an ideal oil for high heat frying.
4) LEAVE THEM ALONE!
When you’re frying something, it’s hard not to want to turn them constantly. Resist this urge and you will have a lovely golden brown latke. Don’t get me wrong a few flips is okay, but to keep the patty together, leave them be. Let them get all golden brown and crispy (about 4-5 minutes) and then flip them.
5) KEEP THEM WARM
Once the latkes are golden brown and ready to come out of the frying pan, place them on a cooling rack on top of a tray in the oven. This will keep them warm and allow any residual oil to be caught on the tray underneath.