Basic Potato Latkes
If you love your latkes (sometimes also called a potato pancake) crispy, we have two delicious options for you! This simple gluten-free potato latkes recipe can be made two ways…fried in oil stovetop, or if you are cutting down on fats, fried in your air fryer! Grab some potatoes and get ready to have some fun making this classic Jewish side dish that's not just for Hanukkah anymore!
Read Sandi's full post here, including step by step instructions!
- 6 cups shredded Idaho® russet potatoes
- 2 teaspoons Litehouse® parsley
- 1/4 cup gluten-free flour blend
- 1 egg
- 1 teaspoon Litehouse® garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons avocado oil
- Use a food processor to grate the Idaho potatoes.
- Pat dry the shredded potatoes with a clean kitchen towel or paper towel. This is important to get the extra moisture out so the latkes hold together better.
- Add all of your ingredients, except the oil, to a bowl and mix well.
Air Fryer Preparation
- Preheat your air fryer for 5 minutes at 400°F.
- Brush a little oil along the bottom of the air fryer basket.
- Add small piles of the latke mixture into the air fryer basket.
- Use a spoon to shape the latke mixture into circles and flatten the mixture to no thicker than ¼ inch.
- Make sure to keep each latke separate so air can circulate around them.
- Cook in the air fryer 8 minutes. Use a spatula to flip each and cook an additional 5 minutes.
- Serve hot with applesauce and sour cream.
Stove Top Preparation
- Heat the avocado oil in a cast-iron pan until it is 375°F. Test your oil by dropping one drop of water in it. If the water sizzles, your oil is ready for the latke mixture.
- Drop a spoon full of the latke mixture into the hot oil and use the spoon to shape and flatten the latkes. Fry for 5 minutes each side until crispy.
- Remove the latkes from the hot oil onto a plate covered with paper towels to absorb the extra oil.
Potato 101: Grating Potatoes
Potato 101: Tips for Cleaning Potatoes
Potato 101: How to Peel Potatoes
3 Tips to Make Latkes Like a Pro
- As soon as you peel the potatoes, immerse them in a pot of water with a little acidity, such as a tablespoon of concentrated lemon juice or white wine vinegar.
- When you shred the potatoes place into the same water solution. This will help prevent the potatoes from discoloring or turning dark.
- Getting the excess moisture out of the potatoes is key to getting a crispy latke. Place the shredded potatoes in the middle of a clean tea towel, draw up the edges of the material to form a ball of the potatoes in the middle and then squeeze the excess moisture out before frying. Also, a salad spinner works great!
- When shredding the potatoes be sure to add some acidity (see pro tip above). When peeled potatoes are exposed to air, oxidation turns the potatoes gray.
- Onions can help block oxidation by coating some of the potato cells so if using onion, alternate adding onions in with the potatoes in the mixture.
- Refrigerate latke mix covered to avoid exposure to air. Use a clean kitchen towel, moisten and cover the potato mixture directly or use plastic wrap pushed down on top of the potatoes so there's no air in between. Do not use foil as it can contribute to turning the potatoes dark or gray.
- Consider cooking the latkes ahead of time. Place them in layers on paper towels, cover, and refrigerate or chill. When you're ready, transfer to a sheet pan and place in a 300-325°F oven to warm and re-crisp.
Latke Topping Ideas
- Sour cream
- Cheddar cheese