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Grain-Free Latkes - Whole30 and Paleo Approved

Grain-Free Latkes

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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.

Grain-Free Latkes

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.

MORE RECIPES TO ENJOY 

Mango Chicken Curry – Instant Pot + Slow Cooker 
Potato Salad with Herb Vinaigrette 
Sweet Potato + Pepper Breakfast Tray Bake

Show me your latkes! Share your photos on Instagram or Facebook by tagging @frompastatopaleo

Print Recipe
Grain-Free Latkes
Grain-Free Latkes - Whole30 and Paleo Approved
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
latkes
Ingredients
optional
Prep Time 15 minutes
Cook Time 30 minutes
Servings
latkes
Ingredients
optional
Grain-Free Latkes - Whole30 and Paleo Approved
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 300F. Prepare a sheet pan by placing a cooking-rack on top.
  2. Using a food processor with a grater attachment - grate the potato and onion. Put the grated potato and onion on a clean kitchen towel and wring out over the sink until the potatoes and onion are dry. Put the dry potato and onion in a medium mixing bowl.
  3. In a small bowl, using a whisk, beat the eggs, salt, pepper and arrowroot flour until completely combined with no lumps.
  4. On a medium heat, in a medium saute pan, warm the avocado oil until it is shimmering but not smoking - about 3-4 minutes .
  5. Add the egg mixture to the potatoes, stirring until all the potato is coated with egg.
  6. Using a tablespoon or a 1/4 cup measuring cup - spoon the potato mixture into the pan into a latke/small pancake shape. Allow for some space in the pan, making them in batches about 4 at a time.
  7. Allow the latke to brown on one side before flipping, about 4-5 minutes. Cook on the other side for about 4-5 minutes until golden brown and remove from oil. Place on cooking rack and put pan in the oven to keep warm. Repeat until all latkes are cooked.
  8. Remove warm latkes from the oven and enjoy with applesauce.
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24 comments

  1. These sound DELICIOUS. My husband would be all about them! And I love that you do grain-free/gluten-free, because he has an intolerance to wheat. We’re definitely going to have to try these!

  2. I think these Latkes will become my new favorite recipe for the holidays! My family is a huge potato-loving bunch, and these yummy latkes will be greeted with open arms when added to our festive brunch line-up. Thank you so much for sharing this scrumptious recipe!

  3. Your story about your son having them at school reminded me of the time I did the same with my Grade 6 class. We had electric fry pans plugged in all over the classroom with eager kids and helpful parents . . . until I blew the breaker and half the school lost power! Oops. Thanks for including your helpful tips for making latkes!

  4. Thank you for sharing this recipe, Leslie-Anne. I have a grain free friend who is struggling with recipe ideas so I will pass your recipe along to her. I am looking forward to making them myself over the holidays. The little ones and the big people will love them!

  5. Wonderful recipe, and the tips are much appreciated. I’ve had some hits and misses in the past working with potatoes for frying and your comments about the variety and getting all that water out are bang-on. Kudos. Oh, and your son clearly has good taste, because latkes are AMAZING.

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