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Gluten Free Potato Pancakes with Red Onion Apple Compote

Gluten-Free Potato Pancakes (Latkes) and Onion-Apple Compote

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

Course Appetizer, Side Dish
Cuisine Jewish
Keyword appetizers for parties, recipes for Hanukkah
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Calories 279 kcal
Author Valentina K. Wein


For the compote

  • 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

For the pancakes

  • 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


To make the compote:

  1. 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.

To make the potato pancakes:

  1. 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.
  2. Add the grated and well drained potatoes to a large mixing bowl along with the eggs and breadcrumbs.
  3. 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.
  4. 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!

  5. Now generously coat a large sauté pan with grapeseed oil, and place it over medium-high heat.

  6. 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.
  7. Continue sautéing the pancakes using more of the oil if necessary.
  8. Serve slightly warmed, with a dollop of the compote and a sprinkling of finely chopped chives on each one.