At Home With Shay

Best Latkes Ever

Shay
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My Best Latkes Ever also happen to be gluten and dairy free.  They are crisp on the outside with soft potato on the inside.  I pack them with flavor from garlic, onions and Italian herbs.  We eat these tasty little potato pancakes with applesauce, sour cream or ketchup.  Yes.  I said ketchup.  I know that isn’t the least bit traditional, but I like ketchup with mine.  Think less of me if you must.

Just Mix & Bake (or Fry if you want)

I usually bake these latkes to simplify things.  It also helps when I am making them for a crowd.  That is how I made them in the photos you see in this post.  Nicely browned and crisp, just as they should be.  Of course, you can fry them if you prefer.  Entirely up to you!  As for the mixture, I use Simply Potatoes Shredded Hash Browns in my recipe.  This makes these super quick to mix up too.  No washing, peeling, grating and squeezing liquid out of potatoes in this recipe.  Just throw all of the ingredients in a big bowl and mix it all up well.  Place spoonfuls onto a parchment lined baking sheet and shape into flat rounds.  Pop them into the oven to bake, flipping them once so that they brown well on both sides.

Also check out my Sweet Potato and Spice Latkes, Drunken Braised Brisket and Fastest, Easiest and Best Gluten Free Noodle Kugel.

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Best Latkes Ever

Keyword allergy friendly, dairy free, gluten free, Hanukkah, nut free, soy free
Servings 15 3" Latkes
Calories

Ingredients

  • 1 20oz bag of shredded hash brown potatoes
  • 1 egg
  • ½ cup onion finely chopped
  • 2 Tbsp Gluten Free Flour Blend with xanthan gum I use Bob's Red Mill
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning
  • 1 ½ tsp Salt
  • ¼ tsp fresh ground pepper
  • 2 Tbsp olive oil
  • canola oil for frying *optional

Instructions

  • If baking: Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  • Mix all ingredients in a large bowl until thoroughly combined.
  • Scoop latke mixture from the bowl and place on the baking sheet about an inch apart. Flatten the mounds of potato to form a 3 inch circle.
  • Bake for 25-30 minutes, flipping them once about half way through. Or pan fry in oil until cooked through and browned on each side.
  • Serve with sour cream or ketchup.