The Best Recipe for Gluten Free Latkes

Try this favorite recipe for gluten free latkes that I’ve been making in the oven! When you’re done, you’ll want to try this gluten free cholent recipe too. This post contains affiliate links.

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You can never have too many latkes on Chanukah – though at times your digestive system might not be so sure. That’s why I like to vary the types of latkes I make and serve.

When you’ve had enough fried foods, I have your back with this oven-baked version. Carb overload? Try this spaghetti squash alternative (thank me later). Now, this recipe for gluten free latke is dedicated to our gluten-free or gluten-sensitive noshers, but they are guaranteed to satisfy everyone else as well.

While this recipe is 100% gluten free and even sneaks in a zucchini (or not – up to you), you could easily mistake it for the classic, traditional favorite (which often includes flour or matzah meal as a binder). It’s so golden, crispy, and savory, even Bubby will keep coming back for more!

That’s why I go BIG. You definitely don’t want to run out of latkes on Chanukah! Sometimes I fry up a whole five-pound bag of potatoes, but I’ve halved the recipe to make it a little easier for you. If you are serving just a few people or are short on time, you can easily use less – they’ll just disappear faster!

To help with the large amount of potatoes, I highly recommend using a food processor, if you have one. It saves an incredible amount of time compared to grating potatoes by hand. This one works really well for me.

If you don’t have a food processor, a grater will definitely work – and will give you a real taste for tradition, since this is how it was done for centuries in the first place! Line up some human helpers and make a game of seeing who can peel and grate the fastest!

Because natural ingredients such as potatoes, onions, and zucchini aren’t perfectly uniform, the recipe for gluten free latkes isn’t an exact science. Latkes are just fried patties, and they’re very forgiving. Don’t stress over which onion qualifies as large or how many potatoes are in a pound. I’m giving you a basic outline to work with, but feel free to tweak it to work with your taste and the ingredients you have available.

Speaking of different tastes, why not prepare a spread of toppings or dips to go with your latkes? I’m a latke purist, but my husband grew up dousing his with sour cream and applesauce and claims it isn’t Chanukah without that.

If you’re hosting a more formal Chanukah party, you can dress up the latkes into a classy appetizer by topping them with pulled beef or fresh herbs. For a different vibe, maybe a dollop of cream cheese with lox? We all crave Bubby’s latkes, but they don’t have to be JUST Bubby’s latkes anymore – creativity is also a Jewish tradition!

Another tip: throwing some baby carrots into your frying pan helps prevent them from turning black! Go ahead and try it!

The Best Recipe for Gluten Free Latkes

Ingredients

• About 8 medium potatoes (half a 5-lb. bag)
• One small zucchini (optional)
• One medium yellow onion
• 5 eggs
• 1 tsp salt
• ¼  tsp pepper
• Oil for frying
• Optional: carrot

Instructions

1. Peel and then grate the potatoes, onion, and zucchini (in a food processor, if available).
2. Pour off any liquid that naturally drained from the veggies. There’s no need to squeeze. Combine the grated vegetables with the eggs and spices in a large mixing bowl. Mix well – hands work best for this!
3. Before you start frying, prepare a place to drain your latkes as they come out – line a large plate, tray, or pan with at least two layers of paper towels, and have extra paper towels ready to put another layer on top.
4. Add a few tablespoons of oil to a large frying pan over medium-high heat and let it warm up. Add a few small pieces of carrot to the oil – it prevents the oil from burning.
5. Drop the batter into the pan, forming circles a few inches across.
6. Fry until the edges are golden and the shape starts to firm up.
7. Carefully flip each latke and fry the second side for a few minutes.
8. When the second side is golden, remove the latkes straight onto your prepared paper-towel-lined surface.
9. BONUS KUGEL: If you’ve run out of time or patience before using up your batter, add some oil and pour the rest into a loaf pan. Bake at 400℉ until golden on top (probably around 30-45 minutes, but it will depend on the size and your oven, so just check on it and follow your instinct)

Pro tip: Put the first latke aside for yourself. Chances are high your family and guests will devour the rest as soon as they come out of the pan!