No need to look any further! Let’s break down the Best Latke Recipe plus tips and tricks to make latkes ahead of time, what to serve them with and more. Gluten Free, made without a box grater and loaded with crispy edges!
Originally Posted: December 1st, 2015 | Updated: November 27th, 2018
I have been waiting a year to share this recipe with you. A YEAR!
Now, if that isn’t patient, I don’t know what is.
You see, latkes in some form or another are a Hanukkah staple and last year when I was massively pregnant I wanted nothing more than classic old school style potato latkes.
Except that latkes – let’s keep it real – are a major pain in the ass to make.
First, you have to peel the potatoes, then you have to stand there with a box grater and grate, grate, grate.
It takes forever, makes a mess and generally kind of sucks.
There is always the food processor with the shredder disc and while I have found that works just fine for sweet potato versions, it just doesn’t make as good of a finished latke when using russet potatoes.
And, for classic latkes, you need russet potatoes.
Enter the spiralizer (I used the small noodle blade).
I decided to experiment out of sheer necessity and the results were perfection.
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.
The best part of the whole thing is that the prep time is now ridiculously short and super easy.
Yes, you still need to peel the potatoes but then you just trim the ends, pop them on the spiralizer and boom, pretty much done.
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. P.S. Always buy organic potatoes.
What is the best oil for frying Latkes?
You need a mild oil with a high smoke point. I highly recommend avocado oil. It is mild and has a smoke point of 520F.
TIP: If you use too little oil, the exterior will cook faster than the inside of the latkes and most likely burn.
Gluten Free Latkes?
Making gluten free Latkes isn’t super hard, you just have to use the right combo of GF flours. I have tried a few and my favorite combination is cassava flour and arrowroot starch / flour. Just cassava isn’t good enough and too much arrowroot can impart a funky taste on the latkes. I haven’t had great results with most all-purpose GF flours – the latkes tend to be more sticky. We want super crispy and for these Gluten Free Latkes to taste like regular Classic Latkes. P.S. If you are NOT gluten free, just sub a high quality AP flour for both the cassava and arrowroot.
Can I make Latkes ahead of time?
Yes! These latkes freeze great. Just follow the recipe. 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 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 fry 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?
When it comes to my Best Latke Recipe, I like to keep it classic. That means sour cream and chopped chives OR applesauce. It also NEVER means ketchup. My Bubby would roll over in her grave if she thought I would dare serve ketchup with latkes (again that is for hashbrowns).
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No need to look any further! Let's break down the Best Latke Recipe plus tips and tricks to make latkes ahead of time, what to serve them with and more. Gluten Free, made without a box grater and loaded with crispy edges!
- 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 T 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 small noodle blade and begin by placing whole peeled onions (with ends trimmed so each end is flat) on the spiralizer.
Once onion is 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 all of the 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.
Give each latke a final sprinkle of salt and allow to cool.
Serve warm topped with sour cream and chives or applesauce. Enjoy!
For freezing instructions, see NOTES in original post above recipe.
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!
More questions about Latke making? Refer to the orignal post and see embedded Q and A