Gluten-Free Latkes and Cinnamon Applesauce

A stack of crispy, lacy latkes

Have you made latkes lately? Latkes are fried potato pancakes made with fresh grated potatoes. Though latkes come in all shapes and sizes (via personal preference) I make my latkes thin and lacy, fried to a crispy golden brown. Oy, these are good! Maybe Mel Gibson wouldn't be such a nudnik, if he tasted these. Although if he did, he'd probably ask for ketchup.

Karina's Crispy Lacy Gluten-Free Latkes

Yes, Babycakes, 'tis the season for latkes. Who doesn't adore them? And the good news is- they're super easy to make gluten-free. Serve them with homemade applesauce (recipe below).


3 large starchy potatoes (Idaho baking potatoes work well), peeled
1/2 small to medium onion, minced
1/2 to 2/3 cup brown rice flour, or all-purpose gluten-free flour mix
2 to 3 organic free-range eggs, beaten
1/4 teaspoon sea salt, to taste
Organic high heat safflower or canola oil, for frying


Grate the potatoes by hand or in a food processor (follow manufacturer's instructions for grating). Press the grated potatoes between clean paper towels, or tea towels, to extract moisture.

In a large bowl, combine the grated potatoes with the onions and GF flour, then add the beaten eggs, sea salt, pepper. Stir well. Start with 2 eggs, and a half cup of GF flour; add more of each if you need to.

Heat a good inch and a half of safflower oil in a deep sided heavy skillet over high heat. Carefully drop the batter with a large spoon, or fork, into the hot oil, and press down with a spatula. I like my latkes lacy and irregular, and this is the method I use to achieve this.

Cook the latkes until they are golden on each side - crispy on the outside, and tender in the middle. This takes maybe five minutes, depending upon the size of the latke.

Remove the latkes with a slotted spatula and place on paper towels, to drain.

We keep the drained latkes warm in a hot oven, at 400 degrees F., until all the latkes are ready to serve, and try to work fast, Bubela, because the simple truth is, latkes are best eaten hot from the pan.

Serve the latkes immediately with homemade applesauce. Some people also like their latkes with a dab of sour cream stirred with a touch of horseradish. Spicy can be good!

Serves about 4 - depending upon appetites.

Cinnamon Applesauce Recipe

Homemade applesauce is so easy, and so much better than jarred applesauce, let me tell you. It's a must with crispy golden latkes. I like to combine two or three apple varieties for flavor- Golden Delicious, Granny Smith and MacIntosh. Sometimes I add pears.


8-9 assorted apples - peeled, cored and chopped
1 cup unsweetened 100% organic apple juice or pear cider
1/2 cup water, more if needed
A small pinch of fine sea salt
1 tablespoon agave nectar or honey
1/2 teaspoon cinnamon, or to taste


Place the chopped apples in a large saucepan and add the apple juice and enough water to barely cover the apples. Add a pinch of sea salt. Bring to a simmer over medium heat and cook the apples until they are fork-tender, about 15 to 20 minutes.

Mash the apples with a potato masher. Stir in the agave and cinnamon. Continue to cook over low heat until the apples are soft and all the excess liquid has cooked off; about 5 minutes. Remove from heat and cool.

Serve at room temperature; or cover and store in an air-tight container and chill.

Makes 6 servings.


Slacker Mom (aka Mrs. GF) said...

I love applesauce!! My Mom makes it all the time with my children, they get to cut the apples and add the cinnamon. They love making it.

And, my friend just had a dinner party and served applesauce,and she put ginger in hers, it was awesome..

Hoep you are having a good day!

The Big Adventure said...

My varations on apple crisp:

1) I add 2 or 3 cups of fresh whole cranberries to the apples, before topping and baking

2) I toss a big handful of sliced/flaked almonds to the topping mixture

(The last batch had to be done in my roaster, it was so big! But I managed to eat it up in a week or so . . . very bad. Like you, dairy-free as well as gluten-free, so no lovely mountains of whipped cream to lose my crisp under, but still delightful.)

Carrie said...

For latkes our family likes to use red potatoes with their skin on: very tasty and more nutritious. Can't wait to try the Apple & Pear Crisp!

Karina said...

Hi SM! How sweet of your Mom- the kids will always remember that. And I love the ginger idea! (Just wished ginger liked me- maybe someday?) :)

Hi Big Adventure- Yes- gotta love cranberries in an apple crisp. Yum. And adding almonds sounds lovely- and crunchy!

Hey Carrie! I've never tried waxy potatoes in latkes. Hope you like the crisp!


HappySlob said...

Sounds so delicious! I've never made latkes, but have always wanted to try. Thanks for posting a 'must try' treat!

Karina said...

Heya Happy-

Don't be intimidated- they're easy, once you try it. And so, so delicious!



Lea Ray said...

I have never had Latke's before and the other day I saw them on tv and then you post them. I can't wait to try them. They look like they are right up my alley.

Hope all is well with the hip.

Carol Kicinski said...

My polish mother-inlaw taught me to make latkes the way she did many years ago. Of course I too had to update the recipe to gluten-free. Instead of rice flour I use those dried instant mashed potatoes. (I always am horrified someone will see them in my cart at the grocery store! They work really well. Also I grate my onion in - that was her big secret. So great!

I am new to the whole blogging thing but am really enjoying the sense of community for us gluten-free people! Love your blog!

Ohm in San Diego said...

question on latkes? Can I prepare the ingredients and let it sit overnight or should it be cooked the same day? Thanks for all your fabulatous ideas and messages! Happy Holiday.

Karina Allrich said...

Ohm- No- the potatoes will turn. Best assembled and cooked immediately- and eaten as soon as possible!

Ohm in San Diego said...

Thank youl

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