These gluten-free Potato Pancakes (or Latkes) are crispy on the outside and tender on the inside, and with a dollop of the Red Onion-Apple Compote, they’re over the top delicious!
I remember an occasion when my mom and my aunt spent hours in our kitchen together making potato pancakes. And I mean hours!
I loved those hours! They grated and grated potatoes, fried and fried the pancakes, and talked and laughed — a lot!
This cooking get-together took place around Hanukkah — but they really didn’t need a special holiday to be in the kitchen together. They always had a lot of fun cooking together – and it always resulted in a lot of delicious potato pancakes!
I can only hope my two boys are as close friends as brothers, as my mom and her sweet sister have been over the years.
These Potato Pancakes with Red Onion-Apple Compote are incredibly delectable!
What’s in this Latke recipe?
- Russet potatoes
- gluten-free bread crumbs
- oil, salt and pepper
What’s in the compote?
The sweet, tart Red Onion-Apple Compote is perfect with a bite of the savory gluten-free potato pancakes.
- red onion
- hard apple cider
- salt and pepper
Recipe Tips for Gluten-Free Potato Pancakes
- Squeezing the liquid out of the grated potatoes (and onion) is extremely important! The more you do this, the crisper your potato pancakes will be!
- My mom and Aunt used matzo meal — not gluten-free bread crumbs. Use what you’d like!
- I like to make these gluten-free potato pancakes on the small side, almost like an hors d’oeuvre size — but, you can make them any size you’d like!
This is one of my favorite Hanukkah recipes, but Hanukkah or not, you’ll want to make them!
Enjoy every last bite of these gluten-free potato pancakes!
These gluten-free Potato Pancakes or Latkes are crispy on the outside and tender on the inside, and with a dollop of the Red Onion-Apple Compote, they're over the top delicious!
Makes approximately 2 1/2 dozen small pancakes
- 3 tablespoons unsalted butter
- 2 Granny Smith apples, peeled, cored and cut into a small dice
- 1 cup red onion, finely diced
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- ¼ cup hard apple cider
- salt and freshly ground black pepper
- 3 cups Idaho Russet potatoes, peeled, finely grated
- 2 large eggs lightly beaten
- ½ cup gluten-free breadcrumbs
- 1 cup yellow onion, peeled, grated
- ¼ cup grapeseed oil
- salt and freshly ground black pepper
- chives for garnish
Melt the butter in a small saucepan. Add the onion and cook until it's soft, about 5 minutes. Then add the apple, sugar and cinnamon and cook until soft, about 5 minutes. Remove from the heat and add the hard apple cider. Return the pan to the heat, and cook until the liquid has almost completely evaporated, about 30 seconds. Season to taste with salt and more sugar if necessary.
As soon as you grate the potatoes, place them in a strainer, over a mixing bowl. Then use your hands to squeeze the potatoes firmly to get any extra liquid. Let them sit for a few minutes and then squeeze them again.
Add the grated and well drained potatoes to a large mixing bowl along with the eggs and breadcrumbs.
Just as you squeezed any excess liquid out of the potatoes, do the same with the onions. Then add them to the potato mixture. Use your hands to mix everything together evenly. Season generously with salt and pepper.
As with any burger I ever make, here, too, it's important to do a "seasoning test" before making your pancakes. Here's how to do that: Heat a bit of the grapeseed oil in your sauté pan and once it's hot, place a very small amount (about 1 teaspoon) of the potato mixture in the pan. Sauté until it's golden brown, about 20 seconds per side. Now taste! Does it need more salt and pepper? Adjust the seasonings!
Now generously coat a large sauté pan with grapeseed oil, and place it over medium-high heat.
Shape the rest of the potato mixture into approximately 2-inch evenly-sized pancakes, placing them in the preheated pan as you go. There should be at least an inch or so between them. Gently press each one to flatten slightly. Cook until they are golden brown, about 2 minutes per side.
Continue sautéing the pancakes using more of the oil if necessary.
Serve slightly warmed, with a dollop of the compote and a sprinkling of finely chopped chives on each one.
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