These homemade gluten free latkes turn out crispy and delicious. I have two delicious ways for you to cook them for Hanukkah. Fry them the traditional way in hot oil, or if you are cutting down on fats, fry them in your air fryer! All you need are a few simple ingredients, including potatoes, onions, gluten free flour, and eggs.
This post may contain affiliate links. Please read our Disclosure Policy.
❤️ Sandi’s Recipe Summary
The Quick Bite: Enjoy them during the holidays, like Hanukkah, or serve them as an appetizer. I share directions for both ways to make these gluten free latkes.
“I just got an air fryer and am looking for new things to try out in it! These turned out GREAT! Two thumbs up from the whole family. Thanks for the recipe!”
michelle g., blog comment
(*This post was sponsored by the Idaho Potato Commission and Litehouse. All delicious drool-worthy opinions are my own.)
Grab some potatoes and get ready to have some fun making this classic Jewish side dish. Latkes are one of our favorite Hanukkah foods. If you have been looking for a great latke recipe, this gluten free version tastes so good, nobody will know they are gluten free! Frying latkes in oil recalls the Hanukkah story of the temple oil that burned for eight days. Potato latkes themselves became standard in Eastern Europe in the 1800s, after potatoes arrived there.
I will share below my comparison between oil fried and air fried latkes. My personal favorite was the oil frying, but using your air fryer works well as long as you use enough oil. Air-frying your latkes instead of frying them makes cleanup much easier.
Are air fryer gf latkes as good as oil fried gf latkes?
This recipe has been tested in my air fryer and oil frying. With flavor, I 100% prefer the flavor of oil fried latkes. It just crisps them better than the air fryer. Please note, the air fryer latkes were delicious, crispy, and flavorful…they just lacked the extra crispiness that you get from frying in hot oil. I tested both Russet potatoes and Yukon potatoes. Our family preferred the Russet potatoes because they are drier and not as waxy as Yukon.
I also want to mention, if your air fryer is small, it will take some time to air fry the latkes. If you are making a large batch for a Hanukkah party, it is easier to oil fry them because you can have multiple skillets cooking the latkes on the stove.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Potatoes – I recommend using russet potatoes because they are the best potato for frying.
- Onion – I like to use yellow onions when making latkes. You can top the cooked latkes with green onions, too, if you like!
- Oil – Make sure the oil you use can tolerate high heat. That goes for spraying on the latkes in the air fryer and if you fry in a cast iron skillet. I recommend avocado or canola oils.
- Gluten Free Flour – Very little flour is used so you can use any brand of gluten free flour.
- Egg – Use size large.
- Herbs – For this recipe, I used LiteHouse freeze-dried garlic and parsley.
NOTE: For Passover, use gluten free matzo meal instead of gluten free flour.
If you are trying to decide on what air fryer to get, I have a great list of the best air fryers for gluten free. I include a great pros and cons list for each model. I have a lot of great gluten-free Hanukkah recipes on the blog. Let me know which you try!
How to Make Gluten Free Latkes (Step-By-Step)
You can shred potatoes in three ways:
- The least expensive way to shred the potatoes is using a hand or box grater. To use a grater, manually rub the potato over the grates until it gets close to your fingers. I always worry when it gets close to my fingers.
- You can also use a vegetable mandoline, which has a handle to keep your fingers safe while grating!
- The easiest way to grate potatoes is to use a food processor. It will shred all of your potatoes in seconds!
Step 1: First, shred your potatoes and onions using one of the methods I mentioned above. Then, shred the potatoes into a large
👀 Sandi Says: After you shred your potatoes, take a clean dish towel or paper towel and squeeze out some moisture. If you don’t squeeze out the extra moisture, your latke mixture will be very wet and won’t bind well when cooking. Trust me, soggy latkes are the worst, so dry your shredded potatoes first!
Step 2: Add the potato latke ingredients, including the beaten eggs, to a bowl. Add the Litehouse parsley and garlic, an egg, gluten free flour blend, sea salt, and black pepper. Mix well.
Air Fryer Cooking Instructions:
Step 3: I use a brush and brush oil on the bottom of the air fryer. You don’t have to, but brushing the bottom with oil improves the flavor and crispiness of these latkes when cooked in an air fryer.
Step 4: Use a spoon to drop some of the potato mixture into the air fryer and push it into a round shape. Let air circulate around each latke, so do not crowd the latkes together in the air fryer. Use an oil brush or spray oil to lightly coat the tops of the latkes.
Don’t use non-stick sprays like PAM cooking spray. You want just oil without the additives. Cook at 400º F for 6 minutes per side. Open the air fryer and use a spatula to flip the latkes over so the other side cooks at the 6-minute mark. Grease the tops before and after flipping.
Your gluten free latkes will get all crispy! Remove from the air fryer and repeat until cooked through. Note, it will take several batches to cook all of the latkes in the air fryer.
Stovetop Cooking Directions:
- Heat your oil. Fill the bottom of a cast iron skillet or Dutch oven with 1/2 inch of oil. I cook mine outside on the burner attached to our grill. If cooking indoors, a Dutch oven is better because the high sides help reduce the oil splatter.
- Use an oil with a high smoke point. I recommend using either avocado oil or canola oil. Some use peanut oil, but we steer clear of it in case any of our friends have a peanut allergy.
- Heat the oil over medium heat to 375º F. Use a digital thermometer to check the oil temperature. Lower temperatures let latkes absorb oil and turn greasy.
- To minimize the oil splattering, try using a Dutch oven for frying. It has higher sides so some of the splatter won’t escape the sides.
- Spoon some of the potato mixture into the hot oil and spread it into an oval. Cook for 4-5 minutes per side. If you notice the flipped side is very dark or burnt, it means your oil temperature is too hot. Turn the temperature down a little.
- Remove the cooked latkes to a baking sheet lined with paper towels to soak up the excess oil.
Keep fried latkes warm in the oven at 225ºF until you are ready to serve them.
Top your gluten-free latkes with traditional sour cream and applesauce, or try one of these fun flavor variations:
- Scallions or chives
- Dip into an Asian sauce like the sauce in this Lettuce Wrap recipe.
Frequently Asked Questions:
Heat the oil to 375º F to fry your latkes on the stovetop.
Use oils that are good for high-heat cooking to avoid rancid flavors. My favorite high-heat oils are avocado oil, canola, and coconut oil. Do not use olive oil.
I like using Russet potatoes to make latkes. I find white potatoes too waxy for latkes.
If your latkes are soggy, you probably didn’t squeeze out enough moisture from the shredded potatoes.
Air fryer gluten free latkes will get crispy in the air fryer, but you will need to use a fair amount of oil. If you do a light spray, the oil will not penetrate in the layers of potato shreds as well.
If your latkes are falling apart, it is because the potato mixture is too wet. Try adding a little more flour to absorb some of the liquid.
Yes, you can make them ahead. My personal favorite way to recrisp them is in the air fryer. If you are making a large batch, the oven is easier for recrisping. To reheat in the air fryer, place the latkes in the air fryer. Cook for 5-7 minutes on 375ºF. If reheating in the oven, bake the latkes for 10-12 minutes at 325ºF.
If you want to try more air fryer recipes, check out my gluten free air fryer recipes.
More Gluten Free Hanukkah Recipes:
- Gluten Free Sufganiyot
- Easy Slow Cooker Roast
- Gluten Free Noodle Kugel
- Gluten Free Coconut Macaroons
- Gluten Free Matzo Ball Soup
- Homemade Matzo Bark – Dipped in white chocolate with blue and white sprinkles.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know it’s delicious. Thank you!
Gluten Free Potato Latkes (Air Fryer or Stovetop Option)
Ingredients
- 6 cups shredded russet potatoes
- ½ cup sliced onions
- 2 teaspoons parsley fresh or dried
- ¼ cup gluten free flour blend any brand is fine
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black ground pepper
- 3 tablespoons avocado oil
Equipment
- grater
- 12" cast iron skillet or Dutch oven
Method
- The first thing you need to do is shred your potatoes and onions using a food processor. Add the shredded 6 cups shredded russet potatoes and 1/2 cup sliced onions to a large mixing bowl.
- If you don't have a food processor, use a hand grater to grate the potatoes.
- Add the potato latke ingredients including 2 teaspoons parsley, 1/4 cup gluten free flour blend, 1 large egg, 1 teaspoon garlic powder, 1 teaspoon sea salt, and 1/2 teaspoon black ground pepper to a large bowl. Mix well.
- Preheat your air fryer for 5 minutes to 400º F.
- Brush a little oil along the bottom of the air fryer basket.
- Spoon some latke mixture onto the air fryer basket.
- Use a spoon to shape and flatten the mixture. Spray with additional oil
- Make sure to keep each latke separate so air can circulate around each latke.
- Cook in the air fryer 6 minutes then use a spatula to flip each and cook an additional 6 minutes. Be sure to spray more oil on the latkes when you flip them. The oil helps them crisp.
- Fill the bottom of a skillet or Dutch oven with about 1/2 inch of oil. Heat your oil over medium heat to 375º F. Measure the oil temperature with a candy or digital thermometer.
- Be sure to use an oil with a high smoke point. I recommend using either avocado oil or canola oil. Some use peanut oil, but I steer clear of peanut oil just in case any of our friends have a peanut allergy. Do not use olive oil.
- Use the same latke mixture and add to the hot oil.
- Remove the cooked latkes to a baking sheet lined with paper towels to soak up the excess oil.
- Serve hot with applesauce and sour cream.
Nutrition
Notes
- I recommend using russet potatoes because their texture works best for frying.
- You can use any brand of gluten free flour.
- Do not skip squeezing the moisture out of the shredded potatoes.
- These latkes will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
- To thaw, I don’t recommend the microwave because the latkes will turn out mushy. To reheat in the air fryer, place the latkes in the air fryer. Cook for 5-7 minutes at 375ºF. If reheating in the oven, bake the latkes for 10-12 minutes at 325ºF.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Just a bit of history – anything like latkes made in Biblical times certainly weren’t potato latkes; the potato was brought from South America by the Spanish in the 1500s and didn’t become popular in Europe until the 1800s. The first latkes were from Italy, in the 1400s, and were made of cheese. And the whole point of latkes is the oil, celebrating the miracle of the Temple lamp oil lasting for seven days until new could be made, so olive oil should be used to be authentic.
Thank you for the history. I am not sure run of the mill olive oil, which most folks have in their pantry would hold up to high heat oil frying. I prefer they use an oil that folks have on hand that won’t add a rancid flavor at high heat. Higher quality olive oils may do better at high heat, but it gets expensive using those for frying.
There are no onions in the ingredient list!
Hi Lisa, You are right, I had it above. I just fixed it. Thank you so much!
These came out very tasty! I love being able to Airfry them for a lower oil version. Thank you!
I am so glad you enjoyed them. I love the lower fat version too :-).
Thanks for this air fryer recipe! I LOVE finding new recipes to make in it. And these potato latkes will be just the thing!
I am so glad you can try it in your air fryer. Enjoy Lisalia :-).