Potato Pancakes {Gluten Free}

Crispy and delicious, these potato pancakes, similar to Latkes, are a traditional eastern European dish that everyone will love. Surprisingly simple to make with just a few ingredients and very budget-friendly, potato pancakes are the perfect side dish during the holidays, or all year round!

We use rice flour in order to make this gluten free, without sacrificing any of the crispiness. This delicious potato pancake recipe can accommodate whichever flour you prefer. Typically served with ketchup, sour cream, or apple sauce, our kids are absolutely crazy about these!

Why This Recipe Works?

• Crispy and Delicious.
• Gluten Free.
• Readily available ingredients.
• Kid Friendly.
• Comfort food.
• Great for holidays, special occasions, or just when you feel like it.
• Budget Friendly.
• The Best Potato Pancakes ever!!

Main Ingredients

This recipe uses super easy ingredients that can be purchased from a local grocery store if they are not already in your kitchen. Read the Recipe Card for the measurements.

• Potatoes – Russet potatoes work best due to their high starch content. If you don’t have russet available, you can use Yukon Gold as well. Traditionally, the potatoes have to be grated, but a food processor will do the same job, saving you time and energy.
• Canola Oil – You need to use a good oil with a high smoke point. Other options include avocado, peanut, sunflower, and sesame oil.
• Flour – In order to make these gluten free, we found that rice flour works well. Almond flour is also gluten free, but it makes the pancakes a little more delicate to handle. You can use the flour of your choice if gluten free is not important to you.
• Onion – This aromatic adds a natural sweet flavor to these amazing potato pancakes.
• Eggs – Act as the binder to keep all the ingredients together and help shape the pancakes.

Step 1: Prep It

• Wash and peel the potatoes.
• Grate the potatoes and onion in the food processor with the shredding disk or by hand with the medium sized hole on a hand grater.

Step 2: Squeeze It

• Place the grated potatoes and onion in a clean, dry kitchen towel or cheese cloth to squeeze out as much of the excess moisture as possible.

Step 3: Mix It

• Transfer the potatoes and onion to a large mixing bowl and add the eggs.
• Mix with a fork to break up the yolk. Continue mixing with the fork until the potatoes are coated with the eggs.
• Add salt, black pepper and rice flour; mix to combine. 

Step 4: Fry It

• Heat a cast iron skillet or heavy bottom pan over medium high heat and add 1/8 inch of oil. To test if the oil is ready, add a pinch of rice flour or a few strands of the shredded potato to the pan. If it sizzles up, the oil is ready. 
• Using a 1/4 cup measuring utensil, measure out 4-5 pancakes and add to the pan (depending on the size of your pan, be careful not to overcrowd).
• Use the edge of a spatula to press out each pancake into a 4 inch circle (pressing down hard with the flat side of the spatula may cause the oil to splatter). If your pancakes are browning too fast, lower the heat to medium. Cook until golden brown for 3-4 minutes on each side, flipping once.

Step 5:

• Remove the potato pancakes and place on a cooling rack lined with paper towels to drain.

• To keep warm, while cooking the rest of the potato pancakes, place in a 170 degree F oven. 
• These pancakes can be reheated in a 350 degree F oven 5-10 minutes.

Garnish with chives, if using and a sprinkle of salt. Serve with sour cream, apple sauce or ketchup.

Other amazing potato recipes you might want to try are our crispy oven roasted potatoes and our creamy garlic mashed potatoes.