AIR FRYER GLUTEN FREE POTATO LATKES {WITH STOVETOP OPTION}
Easy gluten free latkes recipe made two ways. You can cook the latkes in an air fryer, or fry with oil in my stovetop version.
Provided by Sandi Gaertner
Categories Gluten Free Side Dish Recipes
Time 30m
Number Of Ingredients 8
Steps:
- The first thing you need to do is shred your potatoes and onions using one of the methods I mentioned above. Shred the potatoes into a large mixing bowl.
- You can use a food processor or hand grater to grate the potatoes.
- Dry the shredded potatoes with a clean kitchen towel or paper towel to get the extra moisture out. If you don't do this, your latke mixture will be very wet and it won't bind as well when cooking. Trust me, soggy latkes are the worst so dry your shredded potatoes first!
- Add the potato latke ingredients including the beaten eggs to a bowl. Add the Litehouse parsley and garlic, an egg, gluten free flour blend, sea salt, and black pepper. Mix well.
Nutrition Facts : ServingSize 1 g, Calories 89 kcal, Carbohydrate 13 g, Protein 2 g, Fat 3 g, Cholesterol 12 mg, Sodium 174 mg, Fiber 1 g, Sugar 1 g, SaturatedFat 1 g
GLUTEN FREE POTATO LATKES
Traditional, satisfying and delicious: gluten free and even vegan latkes can be made with white potatoes or sweet potatoes. Don't save this recipe just for Hanukkah -- gluten free latkes are delicious anytime!
Provided by Jules Shepard
Categories Mains Sides
Time 28m
Number Of Ingredients 10
Steps:
- Wash then grate the potatoes in a food processor, with the skins on. Grate the onion as well, then combine. Stir the beaten eggs with a fork, then combine in a large bowl with the potatoes and onion. In a separate bowl, whisk together the dry ingredients, including the parsley, and slowly stir into the potato mixture until combined. If the mixture is too dry to hold together, slowly add in small amounts of milk; if it's too wet, add more gfJules Flour by the tablespoon. The final mixture should hold together in a pancake shape when scooped into the hot oil. Pour about 1/8 inch of oil in an electric or deep skillet. Bring the oil to between 375 - 400 F. Drop the potato mixture into the hot oil by large tablespoons, flattening the pancakes with the back of a spoon when in the oil. Cook each side until golden brown, flipping with a slotted spatula after approximately 3-4 minutes per side. Remove the cooked latkes to a plate lined with paper towels. Keep warm in a warming drawer or low temperature oven until ready to serve with applesauce or sour cream, if desired. The latkes may be frozen once cooked, blotted and cooled. To reheat, cook on a baking sheet at 425 F convection or 450 F static for 15 minutes, turning repeatedly until crispy and hot. Yield: approximately 15 latkes.
POTATO LATKES (JEWISH POTATO PANCAKES) - GLUTEN-FREE
A delicious gluten-free adaptation of a traditional family Chanukah recipe. Serve with sour cream and applesauce. TO MAKE GLUTEN-FREE: The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. TO MAKE WITH REGULAR (WHEAT) FLOUR: Use only 1/2 cup of unbleached all-purpose white (wheat) flour.
Provided by Whats Cooking
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees or "warm" setting.
- Peel potatoes and submerge in cold water. Grate the onion into a large bowl. Grate the potatoes using the larger grate of a box grater, or use the grater attachment of a food processor.
- Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and mix as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
- Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
- Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time, gently pressing each latke with the back of the spatula so that it is no more than 1/3" thick. Do not press too hard, as the latkes will be more crispy if the the batter is not densely packed and each latke is thin and lacy (space in between the pieces of potato). Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
- Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
- Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F.
GLUTEN-FREE POTATO LATKES
Gluten-free eaters can enjoy these potato pancakes: even the variations are safe to eat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes about 20
Number Of Ingredients 7
Steps:
- On the large holes of a box grater or with a food processor, grate potatoes and onion. Toss with 1 1/2 teaspoons salt. In 2 batches, pile potato mixture on a clean dish towel and squeeze out excess liquid. Transfer to a bowl and mix in eggs, potato starch, and baking powder.
- In a large nonstick skillet, heat oil over medium (a bit of potato mixture should sizzle when added). In batches, carefully drop 2 tablespoons potato mixture into oil for each latke, pressing to flatten. Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with desired toppings. You can keep cooked latkes warm in a 250-degree oven until ready to serve.
Nutrition Facts : Calories 107 g, Fat 6 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g
GLUTEN FREE CLASSIC POTATO LATKES
These Potato Latkes are a gluten-free version of a classic! They have all of the classic savory flavors and crispiness you want in a potato latke recipe, but are made without any refined white flour.
Provided by Lexi
Categories Hanukkah
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Peel and grate the potatoes (you can use a food processor or grate by hand, see note) then place in a bowl of cold water and set aside.
- Peel and grate the onions.
- Add both grated mixture to a fine mesh strainer lined with a cheese cloth if you have, and strain as much excess water out as possible.
- Place strained mixture into a large bowl. Mince garlic and add it to the bowl with the potato and onion.
- Add in the eggs, arrowroot flour/starch, salt and pepper. Mix well.
- Place 1/2 cup of oil into a large pan and heat the oil on medium-high heat.
- Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides. Should take about 3-4 minutes on each side but watch closely to avoid burning. Add more oil as needed.
- Serve with applesauce or sour cream and enjoy!
Nutrition Facts : ServingSize 2 potato latkes, Calories 159 calories, Sugar 2.5g, Sodium 400mg, Fat 6.1g, SaturatedFat 1g, Carbohydrate 23.1g, Fiber 3.6g, Protein 4.1g, Cholesterol 33mg
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