Recipe: Gluten Free Lacey Latkes

Lacey Latkes (Gluten Free)


  • 2 medium-large Russet potatoes
  • 1 medium onion (white or yellow, non-sweet variety)
  • 2 eggs
  • 1/4 cup rice flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • Vegetable or canola oil for frying


  • Cut potatoes and onion into small pieces.
  • Pulse many times in a food processor until the texture of thick applesauce.
  • Add the eggs, rice flour, baking powder, salt and pepper.
  • Pulse to combine.
  • Heat a large skillet (or 2, like I do) over medium heat with about 1/4 inch of oil.
  • When oil is hot, add spoonfuls of the batter to the hot oil, leaving about an inch between latkes.
  • Wait until edges are a deep golden brown to flip.
  • Flip and remove to drain on paper towels when browned on both sides.
  • Keep warm in a 250 degree oven until ready to serve.
  • Serve with sour cream and/or applesauce.
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