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Wednesday, November 27, 2013

Lotta Latkes - Gluten & Dairy Free Recipe

As many friends begin celebrating Chanukah tonight, I thought I'd make latkes, or potato pancakes, a traditional Chanukah food. Though we are not Jewish, I love cooking with my kids and using cultural meals as teaching moments. Besides, latkes, though hard to say, are delish!

Instead of making straight-up latkes, I tweaked the recipe to accommodate a gluten allergy and I added carrots to make it a little healthier. I've found that the key is making them thin and using lots of oil. Use just a spray of nonstick cooking spray and you'll have some sad latkes.

Latkes are traditionally served with a dollop of sour cream or plain yogurt and applesauce, though I failed here. I only had strawberry applesauce in the house, so I opted instead to Southern-ify the dish and eat it with homemade apple butter, which I have in spades!

This recipe makes roughly a dozen or more small "ladyfist"-size latkes.

Gluten & Dairy Free Potato Carrot Latkes 


  • Safflower or canola oil
  • 3-4 russet potatoes, shredded
  • 3-4 Yukon gold potatoes, shredded
  • 2 carrots, shredded
  • 1 clove garlic
  • 1/2 small onion, grated
  • 2 scallions, chopped
  • 2 eggs, lightly beaten
  • 4 Tbsp gluten free matzo meal or brown rice flour
  • salt and pepper to taste


1. Heat a large frying pan filled with 1/4 inch of oil. Warm the oil over low heat while you prepare the latke "batter."
2. If you prefer to keep the potato skins on, scrub them. Peel the carrots.
3. Finely shred the potatoes, onion, carrots and garlic with a food processor or hand grater and mix together in large bowl.
4. In a separate bowl, lightly beat the eggs and salt and pepper. Add the egg mixture to the potatoes/carrots and mix thoroughly.
5. Sprinkle the flour over the mixture and blend well. Gently stir in the scallions.
6. Raise the oil temperature to medium. The oil is ready when a bit of potato batter dropped in sizzles. Using a spoon, drop the batter into the hot oil and flatten with a spatula (think thin for a crispier latke).
7. Cook until golden brown on bottom, about 4-5 minutes. Flip and cook other side until golden, 3-4 minutes. Transfer to a plate covered with paper towels to absorb the oil. Serve immediately with a dollop of applesauce or apple butter y'all! Or keep warm in 200ยบ oven. When warming leftovers, I like to toast them in the toaster oven to bring back the crisp!

Happy Chanukah!

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