A little extra attention makes this recipe for The Best Gluten-Free Potato Latkes very special.

Traditionally consisting of foods fried in oil, perhaps the most iconic item on Hanukkah menus around the world are potato latkes. They, like the other Hanukkah foods that you fry in oil, are a symbol of a miracle. The Jewish people had reclaimed the Temple, and their freedom, from the ruler of Syria who had forbade their religious practices. After the rebuilding and rededication of the temple, there was only enough oil to light the candles of the menorah for one day, but the flame burned for 8 days.

About These Gluten-Free Potato Latkes

TABLE friend, Judah Cowen of Elegant Edge Catering, is sharing his recipe for this quintessential Hanukkah food with our readers. Judah’s told us, “We do not use a binder, and we keep them gluten-free. It’s a bit harder to fry, but it’s worth it, in my opinion.  The idea is to have them crispy and to be able to see, feel, as well as taste the shreds — not to be made into pancakes.”

We can certainly attest to the outcome being worth the extra attention, in what we are calling The Best Gluten-Free Potato Latkes recipe. It’s absolutely irresistible when served hot with sour cream and apple sauce.

The Best Gluten-Free Potato Latkes

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• Author: Judah Cowen

Print Recipe

Description

Gluten-free so all can enjoy!

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Ingredients

Scale 1x2x3x

• 1 1/2 lb (3-4) potatoes
• 1 small shallot
• 1 medium Spanish onion
• 1 clove fresh garlic or 1/2 tsp granulated garlic
• 1 large egg
• 1 tsp kosher salt
• 1/8 tsp black pepper
• 1 cup schmaltz or oil (or a combination of both) for frying

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Instructions

1. Peel the potatoes and place them in water until ready to grate.
2. Peel and then shred shallots, onions, and garlic.
3. Shred the potatoes.
4. Mix all ingredients, excluding the oil.
5. Heat oil in a skillet.
6. Add about 3-5 ounces of the mixture into the pan, depending on the desired size. Squeeze some of the liquid out for a crispier latke. Fry on medium heat for around 4-5 minutes on both sides until crispy and golden brown.
7. Place the latkes on a wire cooling rack or paper towel and serve hot with applesauce and sour cream.

Recipe by Judah Cowan of Elegant Edge Catering Company 
Styling by Anna Franklin
Story and Photography by Star Laliberte

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