Gluten-Free & Low FODMAP Potato Latkes: Crispy Comfort Food for Everyone

Potato latkes, or potato pancakes, are one of those comfort foods that bring people together. Whether celebrating Hanukkah, enjoying a cozy brunch, or just needing a crispy snack, latkes always hit the spot. Traditionally made with grated potatoes, wheat flour, and onions, latkes aren’t always friendly to gluten-free or Low FODMAP. Still, a few easy swaps can make them just as delicious and accessible for everyone.

Why You'll Love These Latkes

This recipe stays true to traditional latkes' crispy, golden brown texture while using gluten-free and Low FODMAP ingredients. We skip the wheat flour in favor of gluten-free flour and lighten up on the onion to keep things tummy-friendly. The result? Crispy edges, tender centers, and all the flavor you love without any digestive issues.

What You’ll Need

The best latkes start with simple ingredients. Here’s what makes these gluten-free latkes delicious:

• Russet potatoes: These are the classic choice for latkes thanks to their high starch content, which creates the perfect crispy texture.
• Green onions (tops only): A Low FODMAP alternative to traditional yellow onion.
• Eggs: Acts as a binder to hold the latkes together. For a vegan version, a flax egg works perfectly.
• Gluten-free flour: Bob's Red Mill Gluten-Free 1-to-1 Baking Flour is our go-to and easily found in most grocery stores!
• Salt and black pepper: Keep it simple and let the potatoes shine.
• Oil for frying: Neutral oils like vegetable or canola oil work best for that golden-brown crust.

See the recipe card for the exact list of ingredients and measurements.

Tips for Perfect Crispy Latkes

• Drain the Potatoes Well: Excess moisture in the potatoes can ruin your latkes, leaving them soggy instead of crispy. After shredding the potatoes with a box grater or food processor, place them in a kitchen towel or paper towel and squeeze out as much liquid as possible. This step is very important for achieving that golden brown crust and preventing soggy latkes.
• Don’t Crowd the Pan: Frying latkes in small batches is essential to maintain the proper oil temperature. Overcrowding the pan lowers the heat, resulting in uneven cooking and oily latkes. Always cook latkes in a single layer, giving each one enough space to crisp up properly.
• Use the Right Oil: Stick to neutral oils like canola oil or vegetable oil, which allow the flavor of the potatoes to shine through. Avoid strongly flavored oils that can overpower the dish.
• Drain Excess Oil After Frying: Once the latkes are cooked and perfectly crispy, transfer them to a cooling rack placed over a layer of paper towels. This setup helps soak up any excess oil while keeping the latkes crisp.

Serving Suggestions

Low FODMAP potato pancakes are very versatile, making them a perfect addition to any meal. Here are a few delicious ways to serve and enjoy them:

• Keep it Classic: Pair them with applesauce or lactose-free sour cream for that classic flavor.
• Add a Savory Touch: Sprinkle with fresh herbs like dill or chives to add “herbier” flavor and a pop of color.
• Try a Sweet Twist: Swap out the traditional potatoes for sweet potatoes to create a slightly sweeter seasonal variation that's perfect for fall gatherings.

Storing and Reheating

If you have leftovers, store them in an airtight container in the fridge for up to 3-5 days. Reheat in the oven or air fryer to bring back their crispiness. For longer storage, freeze cooked latkes on a baking sheet lined with parchment paper, then transfer to a freezer-safe container.

FAQs

Can I make gluten-free potato pancakes vegan?

Absolutely! Swap the eggs for a flax egg (1 tablespoon ground flaxseed mixed with two tablespoons water).

What’s the best way to reheat latkes?

For the best texture, reheat in the oven at 375°F or in an air fryer. Avoid microwaving, as it can make them soggy.

Why are my latkes falling apart?

If your latkes are falling apart, try adding a bit more gluten-free flour or Low FODMAP options like potato starch or cassava flour to help bind the mixture. Make sure to thoroughly squeeze out any excess moisture from the shredded potatoes, as too much liquid can cause them to break apart.

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