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 crispier latkes). Alternatively, you may also use other types of potatoes such as Yukon Gold potatoes, but make sure to squeeze out as much moisture as possible to ensure you get the crispiest latkes.

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 a yellow onion, 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.