Easy Gluten-Free Potato Latkes (Dairy-Free)

These gluten-free potato latkes are easy to make, and fried until deliciously crispy and golden brown. Perfect as a tasty appetizer or savory snack, these are also dairy-free too! Go make a batch today!

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What are Latkes?

Latkes are basically a cross between a potato pancake, potato fritters and rösti, with the main ingredients being grated potatoes, onions, eggs, and flour. The latke batter is then fried in oil until golden brown and crispy.

These savory potato pancakes are associated with Jewish cuisine, and are often eaten during Jewish holidays especially during Hanukkah.

While traditional latkes are typically made with potatoes, sometimes other vegetables such as sweet potatoes, carrots or zucchini may also be used.

Why This Recipe Works:

• Simple Ingredients: All you need for these gluten-free dairy-free latkes are just a handful of ingredients that are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing these crispy potato latkes is just a matter of combining the ingredients for making the batter, then pan-frying the batter in oil until the latkes are crispy and golden brown.
• Totally Gluten-Free & Dairy-Free: The best part is that this potato latke recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy these savory potato pancakes without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free potato latkes recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Potatoes: I recommend using russet potatoes, which have a high starch content (which helps the latkes hold better together) and a low moisture content (which is essential for crispy latkes). Alternatively, you may also use other types of potatoes such as Yukon Gold potatoes, but make sure to squeeze out as much excess moisture as possible to prevent soggy latkes (use a cheesecloth, clean kitchen towel, or paper towels to do that).
• Egg: The egg helps to better bind the ingredients together, so make sure you add it in. If you are allergic to eggs, or would like to make vegan latkes, you may substitute the egg with acquafaba or Bob’s Red Mill egg-replacer.
• Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Onion: I used yellow onions, but white onions or red onions will work just as well.
• Seasonings: I used salt and ground black pepper, but you may also add other seasonings such as garlic powder, onion powder, or even ground paprika and ground cayenne pepper if you like a kick of heat.
• Olive Oil: I like using extra virgin olive oil, but you may also use other types of vegetable oil if you prefer (such as sunflower oil, canola oil, avocado oil, or coconut oil).
• Green Onions: I like adding a sprinkle of chopped fresh green onions (spring onions) for a pop of color and flavor. Alternatively, you may also use chopped fresh chives or fresh parsley.

How to Make Gluten-Free Potato Latkes (Step by Step):

1. Peel and Grate Potatoes

Peel the potatoes and grate them on the largest hole of your box grater. Use a cheesecloth or paper towel to squeeze out any liquids thoroughly.

2. Combine Ingredients

In a large mixing bowl, combine the shredded potatoes, the gluten-free all-purpose flour, egg, diced onions, salt and ground pepper.

Mix thoroughly until the ingredients are evenly distributed.

3. Cook Latkes

Heat olive oil in a large skillet. Spoon small portions of the potato mixture and lightly flatten them out with a slotted spoon or spatula.

Fry the potato latkes for 3 to 4 minutes on medium-high heat, until the bottoms are crispy and golden brown.

Flip the potato latkes over with a spatula and fry for another 2 minutes until crispy on the bottom. Set the cooked latkes aside on a paper towel-lined plate. Repeat until all the latke mixture is used up.

4. Garnish and Serve

Garnish these gluten-free latkes with chopped green onions and serve them hot, accompanied with sour cream, apple sauce or your sauce of choice.

Dish by Dish Tips/Tricks:

• Use Russet Potatoes: The best potatoes for latkes are those that have starchier content and lower moisture, so you get the crispiest latkes possible. Russet potatoes are the best option, but if you don’t have russet potatoes, you may use other potatoes such as Yukon Golds or white potatoes, but make sure to squeeze out as much moisture from the grated potatoes as possible.
• Use Other Veggies: If you wish, you may also substitute the potatoes with grated sweet potatoes, carrots or zucchini (squeeze out as much moisture from the zucchini as you possibly can).

What to Eat Latkes With:

• Applesauce: the sweetness of applesauce complements the savory taste of these gluten-free latkes.
• Sour Cream: Sour cream goes amazing with latkes. Use dairy-free sour cream (vegan sour cream) to keep this recipe dairy-free or vegan.
• Aioli: I love the taste of garlic, and this homemade aioli or sriracha aioli will be a very flavorful dipping sauce for these gluten-free latkes!
• Smoked Salmon: If you wish to transform these potato latkes into a more luxurious brunch, top them with smoked salmon and some capers.