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Best Latke Recipe
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins

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!

Course: Appetizer, Sides
Cuisine: American, Jewish, Mediterranean
Keyword: best latke recipe, gluten free latkes, hanukkah latkes, latkes, potato latkes, spiralized latkes
Servings: 10 servings
Calories: 274 kcal
Author: Alyssa Brantley
5 from 4 votes
square white plate with one crispy cooked potato latke topped with sour cream and chopped chives in front of a sheet pan filled with cooked potato latkes
  • 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
To Prepare:
  1. 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.

    peeled russet potatoes getting ends trimmed on a wood cutting board for best latke recipe
  2. 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.

    large yellow onion peeled and getting turned into spiralized onion pieces on a white spiralizer on a wood cutting board
  3. 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.

  4. Once all of the potatoes are spiralized, drain from cold water.

    Gently squeeze to remove as much water as possible.

    draining spiralized potatoes for best latke recipe
  5. Add potato pieces to the onions along with cassava flour, arrowroot and ground pepper. 

    Do NOT add salt yet. 

    Mix until well combined.

    adding flour and black pepper to spiralized potatoes and onions in a large wood bowl for potato latkes
  6. Beat eggs in a separate dish and pour over potato mixture. Use your hands or tongs to mix until well coated.

  7. 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.

    baking sheet filled with formed but uncooked gluten free potato latkes
To Cook:
  1. 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.

    cast iron skillet with hot oil and uncooked gluten free potato latkes about to cook
  2. 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.

    flipping spiralized potato latkes in a cast iron skillet
  3. 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.

    removing cooked gluten free potato latkes to a baking sheet lined with paper towels to absorb oil

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

Nutrition Facts
Best Latke Recipe
Amount Per Serving
Calories 274 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 55mg18%
Sodium 33mg1%
Potassium 974mg28%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 1g1%
Protein 7g14%
Vitamin A 80IU2%
Vitamin C 13.5mg16%
Calcium 60mg6%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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