Gluten Free Crispy Yukon Gold Latkes
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
24 servings
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Calories
46 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Gluten Free Crispy Yukon Gold Latkes
Description
Gluten Free Crispy Yukon Gold Latkes center on grated Yukon Gold potatoes and onions mixed with beaten eggs and a touch of potato starch for binding. After peeling and shredding the potatoes finely, the shreds are soaked in cold water briefly, drained, and squeezed dry using cloth to remove excess moisture, which is critical for crisp latkes. The batter is seasoned with salt and pepper, then fried carefully in a high-smoke-point oil like avocado oil, producing latkes with a crisp exterior and tender interior.
The recipe advises setting up a wire rack with paper towels positioned nearby to drain excess oil after frying. Because of the detailed preparation of both potatoes and onions and the choice of frying oil, these latkes achieve a golden crust without gluten-containing binders.
Served warm, these latkes can accompany applesauce or sour cream, traditional complements that balance the savory flavors.
Using fine shredding for the potatoes and onions and ensuring they are adequately drained prevent soggy latkes. The recipe yields roughly 24 latkes, making it suitable for gatherings or holiday meals requiring gluten-free dishes.
Ingredients
- 2 pounds Yukon Gold potato peeled
- 2 onion medium
- 3 large egg beaten
- 1 tablespoon potato starch (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper white or black, ground
- avocado oil if making for Passover, use a Passover-approved oil with a high smoke point, like avocado, or peanut oil or grapeseed oil, for frying
Instructions
- Before you begin making the latkes, place a wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
- Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small shreds).
- Place grated potato into a bowl and immediately cover with cold water. Let shreds soak for a few minutes to remove excess starch.
- Meanwhile, grate the onion using the same grater or attachment you used for the potatoes (fine holes for small shreds).
- Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
- Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
- Wrap the shreds up in the cloth, twisting loose material to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
- Pour potato and onion into the clean, dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
- Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F.
- While oil is heating, use the fork to stir the beaten egg, dry potato starch, salt, and pepper into the potato shreds. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
- Scoop up a rounded tablespoon of potato batter and squeeze it firmly in your palm over an empty dish to remove excess liquid.
- Shape the batter into a rough disk.
- Place it gently into the hot oil. Use a metal spatula to gently press down on the latke to flatten it.The oil should sizzle but not pop when the batter hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough.
- Continue shaping the latkes in this way, using only a rounded tablespoon of potato batter for each latke. Fry in batches of 5 or 6 latkes at a time for 2-3 minutes per side until brown and crispy. Note: If your latkes aren't holding together, stir some potato starch into the mixture, 2 teaspoons at a time, until the batter "holds."
- Remove the latkes from the pan using a metal spatula and place them on wire cooling rack to drain.
- I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. After letting the latkes drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them at room temperature until ready to reheat. Place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through, just prior to serving. You can also freeze the latkes for future use; they reheat nice and crispy.
Notes
- A hand grater or food processor shredding attachment with fine holes is needed for finely shredding potatoes and onions.
- Use a clean tea towel or multiple layers of cheesecloth to squeeze out excess liquid from the potato and onion mixture thoroughly to ensure crispiness.
- Fry the latkes using an oil with a high smoke point such as avocado oil, peanut oil, or grapeseed oil; this is especially important for Passover compliance.
- Set up a wire cooling rack above paper towels near the frying area to drain excess oil from the latkes after frying.
- The recipe makes about 24 latkes and they are commonly served with applesauce or sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Cholesterol | 23mg | 8% |
| Sodium | 85mg | 4% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 17mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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