Gluten-Free Potato Pancakes (Latkes) or Potato Kugel Recipe---I Go Both Ways

Potato Latkes

I wanted to submit my recipes for both my gluten-free potato pancakes (latkes) and potato kugel; but I did not know which day would be best to do that.  I thought and I thought and it hit me…how about during Hanukkah since potato latkes scream Hanukkah.   But there are 8 days of Hanukkah, so which day would be the absolute best one.  Oh the anxiety this caused. Then I had my ah ha moment; I will post it on 12.12.12 because today is the last triple date for this century on the Gregorian Calendar.  I know what you are thinking; this date has nothing to do with the Hebrew calendar.   You are completely correct.

So today is the day I share my gluten-free latke recipe with you so that you can enjoy them as much as my family does.  I also wanted to honor both the Jewish numerologists celebrating Hanukkah and the non-Jewish numerologists who just love potato pancakes.

I am a purist—I hand grate my own potatoes.  I just love how they look when cooked;  plus, I consider this my exercise for the day. That being said, you can grate them in a food processor or put in a blender—whatever makes you the happiest.  I made these for our Hanukkah party last year and no one knew that the potato pancakes were gluten-free.

Potato Latkes (Pancakes) or Kugel

4 Large Potatoes
1 1/2 large onions
1 egg, slightly beaten
1 teaspoon baking powder
1/3 cups potato starch or corn starch…I prefer potato starch
1 1/2 teaspoons salt
1/8 teaspoon pepper
Canola oil
Sour cream

Grate the onions and put aside.  Grate the potatoes and drain the liquid.  Easiest way to drain the grated potatoes is to use cheesecloth and wring out the potato juice. Put the drained grated potatoes in a large bowl and add the grated onions, egg, baking powder, potato starch, salt and pepper.  Mix well.

If making potato pancakes, over medium heat, enough oil to be 1/4 inch high in a heavy skillet. When oil is ready, drop a large spoonful worth of batter into the hot oil and flatten with a spoon.  When browned on edges, turn and cook other side.  Place on paper towel to absorb oil.  You can keep pancakes warm in a 200° oven until finished making the batch.  Garnish with sour cream or applesauce. These freeze very well. When frozen, place on cookie sheet and heat in a 400° oven.

If making a potato kugel, place the batter in a well greased 1 1/2 quart baking dish or casserole.  Bake in a preheated 375° oven until browned, approximately 40 minutes.

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  • I didn't think that wheat flour was an essential ingredient of latkes. The Chabad calendar suggests matzoh meal, but I assume that if it doesn't have time to rise, it doesn't develop gluten. Potato starch seems adequate, though.

  • In reply to jack:

    Hi Jack. Thank you for your comment. Matzoh meal is ground matzoh. Matzoh is made from wheat flour so it is not gluten-free. There is no yeast in matzoh so it does not rise. I hope this helps.

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    I'm trying this. They look so good. You don't add any herbs other than salt and pepper?

  • In reply to Tiffany Snyder:

    No, just salt and pepper is what I do. They are very yummy!

  • Kathleen, thank you for your comment. While I researched canola oil years ago, I decided to look into what you had said. There is a lot of false information going around about canola fact, even snopes wrote about it. I feel comfortable using it but I do understand if others do not. Thanks again for your comment!

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    I am a nurse practitioner who not only treats patients, but has had chronic illnesses including cancer so I understand how frustrating medicine can be. But through all this, I have never lost my sense of humor and my ability to make people laugh. I love to cook, and since becoming gluten-free a year ago, I have recipes for everyone's tastes whether it be healthy, decadent, vegetarian, or gluten-free. My philosophy is all about health, food, laughter and life!

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