Rethink classic Potato Latkes with our easy spiralized gluten-free version. Save loads of time by avoiding grating both the potatoes and onion. Based on my Jewish Mom’s recipe!
In our family, potato latkes are a must at Hanukkah. We may or may not be known to make them a few more times throughout the year to stock the freezer because let’s be honest, there is nothing better than a crispy latke on your plate.Whether you like your potato latkes served with sour cream or applesauce is a whole other conversation.
What I care about is that you know HOW to make potato latkes that taste like your Bubby slaved over an old-fashioned grater for most of Hanukkah.
There is always the food processor with the shredder disc and while I have found that works just fine for sweet potato latkes, it just doesn’t make as good of a finished latke when using russet potatoes. And, for classic latkes, you need those starchy russets.
Enter the spiralizer — I decided to experiment one year and the latke results were perfection. Crazy crispy edges, ridiculously short prep time, and latkes that would make any Jewish Mom or Bubby proud!
I am going there and declaring these even better than box grater latkes.
Even my Mom and Dad agree and they know a thing or two about real latkes.
We want our latkes to be super crispy and to taste like regular classic latkes. Anything less and it’s just not worth the time it takes to form and fry them all.
P.S. If you are NOT gluten-free, just sub a high-quality all-purpose flour for both the cassava and the arrowroot.
What kind of potatoes do you use for Latkes?
Russet potatoes are the way to go. Period. End of story. They have a high starch content and yield crispy latkes that aren’t cakey in the middle. Always buy organic potatoes if you can as GMO potatoes are now in the market and not labeled as such.
What is the best oil for frying Potato Latkes?
You need a mild-tasting oil with a high smoke point. I highly recommend avocado oil. It is mild and has a smoke point of 520F. You can also use Ghee.
TIP: If you use too little oil, the exterior will cook faster than the inside of the latkes and most likely burn.
Can I make Latkes ahead of time?
Yes! These latkes freeze great.
- Follow the recipe and cook the latkes.
- Cool completely on baking sheets in a single layer (do not stack or they will get soggy).
- Pop in the freezer. Once frozen, transfer to a freezer bag or container and keep frozen until ready to use.
- My favorite way to reheat in on a baking sheet – single layer – in the oven at 325F until warmed through.
Do I have to pan-fry Potato Latkes?
I am going to go with a HUGE YES here.
If you bake latkes or cook them on a griddle, I am calling them hashbrowns.
You need a deep frying pan. My preference is a 12″ cast iron skillet. I usually use two at a time so I can cook multiple batches at once. If you don’t have cast iron, I recommend a good 12″ or 14″ stainless steel frying pan.
What do you serve Latkes with?
I like to keep it classic. That means sour cream and chopped chives OR applesauce. It also means #neverketchup. My Bubby would roll over in her grave if she thought I would dare serve ketchup with latkes.
If we are talking Hanukkah dinner, I’d suggest either my Jewish Brisket, Salt Crust Roast Chicken, Baked Lemon Chicken, or Oven Poached Salmon with herbs and citrus.
Add something green and easy like Arugula Salad with lemon balsamic dressing, Roasted Cabbage Steaks, Crispy Roasted Brussels Sprouts, or some mixed greens with my Raw Garlic Dressing.
Did you make this recipe? Please give it a star rating below!
Rethink classic Potato Latkes with our easy spiralized gluten-free version. Save loads of time by avoiding grating. Based on my Jewish Mom's recipe!
- 5 pounds organic russet potatoes peeled and spiralized with thin noodle blade
- 2 extra large yellow onions peeled and spiralized with thin noodle blade
- 1 cup cassava flour
- 1/4 cup arrowroot flour
- 1 tablespoon ground black pepper
- 3 large eggs beaten
- 1 cup avocado oil as needed for frying
- kosher salt to taste
Begin by filling a large pot with very cold water. Set aside. Peel potatoes, trim ends so each end of the potato is flat and place each potato in the cold water to keep from turning brown.
Once all of the potatoes are peeled, trim ends of onions and peel. Leave whole.
Set up the spiralizer with the thin noodle blade and begin by placing whole peeled onions (with ends trimmed so each end is flat) on the spiralizer.
Once onions are spiralized, use a knife to roughly chop every 3" to 4".
Place onion pieces in a very large bowl (large enough to hold onions and potatoes) and set aside.
Remove potatoes from the cold water and spiralize using the same technique as the onion above. Place the potato spirals back into the cold water as you work through the remaining potatoes so they don't turn brown.
Once all of the potatoes are spiralized, drain from cold water. Gently squeeze to remove as much water as possible.
Add potato pieces to the onions along with cassava flour, arrowroot and ground pepper.
Do NOT add salt yet. Mix until well combined.
Beat eggs in a separate dish and pour over potato mixture. Use your hands or tongs to mix until well coated.
Grab two baking sheets or other large serving dishes and begin forming the latkes.
Use your hands to grab a small ball of the potato mixture - about the size of golf ball - and gently squeeze until formed.
Flatten with your palms and place on baking sheet in a single layer. These will seem a bit looser than old school grater latkes.
Heat a large cast-iron (or stainless steel) frying pan over medium-high heat.
Once hot, add avocado oil so that it is 1" high.
When oil is hot, use a spatula to gently lift each latke from the baking sheet and into the frying pan.
Give each latke a sprinkle of kosher salt.
Do not crowd the frying pan.
If you are using a 12" frying pan, you should be able to fit 4 or 5 latkes max.
Cook, undisturbed, for 5 to 6 minutes and use your spatula to gently press down before flipping over.
Sprinkle the other side with kosher salt.
Continue cooking an additional 5 to 6 minutes until brown.
When latkes are browned and crispy, remove to a baking sheet or large plate lined with paper towels (to absorb any excess oil). Give each latke a final sprinkle of salt and allow to cool.
Serve warm topped with sour cream and chives or applesauce. Enjoy!
- We only make latkes once or twice a year so when we make them, we make a lot! This recipe is for 8 to 10 people OR a small Hanukkah party. You can halve it if you want less but remember these freeze great so I recommend stocking the freezer!
- If you are NOT gluten-free, just sub a high-quality all-purpose flour for both the cassava and the arrowroot.
- Try to buy organic potatoes if you can as GMO potatoes are now in the market and not labeled as such.
- I recommend avocado oil or Ghee for pan-frying the latkes. NOTE that if you use too little oil, the exterior will cook faster than the inside of the latkes and most likely burn.
- These latkes freeze great and reheat great. Details above in the body of the post.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Originally Published: This potato latkes recipe was originally published in December 1st, 2015 and was updated in December 2019 with edited photos, step-by-step instructions and answers to commonly asked questions.
I know this is an old recipe, but I had to read it! I throw cut up potatoes and pieces of the onion in the Cuisinart. I process it so that it’s pretty well chopped but not anywhere near a puree. The onion keeps the potatoes from turning pink. I actually don’t like the kind that are grated with long strands. I’ve tried that. I believe this is much easier than spiralized potatoes. I bought a spiralizer a few years ago and have never used it! It drives my husband crazy, lol! Maybe I should try latkes this way. It certainly would make him happy that I finally used it.
I love the look of these latkes with the spiralized potatoes and onions. Beautiful!
Thanks Jennifer!!
This is brilliant! I love latkes but you’re right- such a pain to make. This is a fantastic idea!
Exactly!!
SO crispy and perfect! I’ll be making these again and again!
So happy to hear it Liz!!! Happy Holidays!
These look delicious! Curious about cassava flour. I never heard of it and this is my first Whole 30. Can I use coconut or almond flour? Looking at your link on Amazon apparently it’s due to the textural similarity to wheat. Guess I’ll just order as I want to order the spiralizer anyway!
Thank you!
These latkes look soo cool! I am getting a spiralizer for Christmas (well I have requested it and I hope I get it!) and I’m looking for some fun things to do with it other than make zoodles! I really can’t wait to make these!
I hope you get one Linda!!!
Using a spiralizer is a fantastic idea for these beauties! Im not jewish, but I love a great latke!
Right Bethany? Who doesn’t love latkes?!
Sometimes your soul demands something deep-fried. And latkes are one of the best soul-soothers I know! Interesting idea to spiralize — I may need to get one of those. I use the food processor to grate russets for hash browns, but their texture is different, so I can see where a grater or spiralizer would be better for latkes. Good stuff! Thanks.
You would love how creative you can get with vegetables with a spiralizer John – really a neat gadget!
Such a smart idea to use a spiralizer for these!
Thanks Sylvie – the crispy edges are amazing. Have a great weekend 🙂
I just love the Spiralizer and how ingenious to use it to make latkes! Never thought of spiralizing an onion- great tip! Pinning for later..
Thanks Judee! Sprialized onions are so good and save a lot of time!