The joyful crunch of a perfectly fried Yukon gold latke can make any meal feel like a celebration. As I dived into my kitchen this weekend, I found myself craving the warmth and comfort of homemade latkes, but with a twist: I wanted them gluten-free, and I was not willing to compromise on flavor! The golden-brown, crispy texture combined with the savory aroma of fried onions took me back to cherished family gatherings, where the table was always filled with laughter and delicious homemade dishes.
While browsing through my pantry, I realized that creating these crispy delights was not only easier than I remembered, but also an exciting way to break free from the same old dinner routine. These Gluten Free Crispy Yukon Gold Latkes are simple enough for a weekday dinner yet impressive enough for special occasions. So, dust off your frying pan and get ready to delight your taste buds with a recipe that promises to please everyone around the table!
Why choose Gluten Free Crispy Yukon Gold Latkes?
Irresistibly Crunchy: These latkes boast a golden-brown exterior that gives every bite a satisfying crunch.
Flavorful Depth: The combination of savory onions and the creamy texture of Yukon gold potatoes elevates your taste experience.
Easy to Make: With straightforward preparation steps, anyone can whip up a batch, making it a perfect choice for both novice and experienced cooks.
Versatile Dish: Serve them as a side with your favorite protein or enjoy them solo with a dollop of sour cream or applesauce.
Crowd-Pleasing: Whether it’s a family dinner or a festive gathering, these latkes are sure to be a hit, leaving everyone wanting more!
For an effortless pairing, try adding a fresh salad or a light soup to balance out this hearty dish and make your meal complete!
Gluten Free Crispy Yukon Gold Latkes Ingredients
Ready to create mouthwatering Gluten Free Crispy Yukon Gold Latkes? Here’s what you’ll need:
For the Latke Mixture
• Yukon gold potatoes – 2 pounds, peeled and grated; they offer a creamy texture perfect for crispy latkes.
• Onions – 2 medium, grated; they enhance the flavor with their natural sweetness.
• Eggs – 3 large, beaten; they help bind the mixture for perfectly crispy latkes.
• Potato starch (optional) – 1 tablespoon; adding this can help improve the crispiness.
• Salt – 3/4 teaspoon; it enhances all the flavors beautifully.
• Ground pepper – 1/2 teaspoon (white or black); it adds a subtle kick to the dish.
For Frying
• Avocado oil, peanut oil, or grapeseed oil – enough for frying; choose one with a high smoke point for the best results.
How to Make Gluten Free Crispy Yukon Gold Latkes
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Prep the Area: Start by placing a wire cooling rack close to your frying station. Layer paper towels underneath to soak up any excess oil as your latkes come out crispy and golden.
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Grate Potatoes: Peel and grate the Yukon gold potatoes using a hand grater or food processor. This will give you those essential crispy shreds that everyone loves.
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Soak Shreds: Transfer the grated potatoes into a bowl filled with cold water, letting them soak for a few minutes. This step helps remove excess starch for perfect latkes!
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Grate Onions: Using the same grater or food processor attachment, grate the onions. They’ll add a wonderful sweetness and depth of flavor to your latkes.
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Drain and Rinse: After soaking, drain the potato shreds in a colander, rinse them with cold water, and dry the bowl used for soaking.
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Squeeze Out Liquid: Place the drained potato and onion mixture in the center of a clean tea towel. Wrap it up, twist, and squeeze firmly to get rid of any extra moisture.
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Combine Ingredients: Transfer the squeeze-dry potato and onion mixture into a clean, dry bowl. Using a fork, stir well to mix evenly, ensuring every shred holds flavor.
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Heat the Oil: Pour oil into a skillet to a depth of about 1/8 inch and heat over medium to around 365°F. The right temperature is key for crispy latkes!
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Mix Egg and Seasoning: While the oil is heating, add the beaten egg, potato starch, salt, and pepper to the potato mixture. Stir until well combined, allowing the flavors to mingle.
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Shape the Latkes: Scoop a rounded tablespoon of the batter, squeezing lightly to remove excess liquid. Shape it into a rough disk, ready to meet the hot oil.
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Fry to Perfection: Gently place your latke into the sizzling oil, pressing down with a metal spatula to flatten it. This will help achieve that delightful crispy edge.
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Cook in Batches: Fry the latkes in batches of 5 or 6 for 2-3 minutes on each side, or until they turn golden brown and crispy. Keep an eye on them to avoid burning!
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Adjust Texture: If any latkes aren’t holding together, stir in a bit more potato starch to help the batter bind, ensuring every bite remains intact and delicious.
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Cool and Serve: Once golden, remove the latkes from the pan with a metal spatula and place them on the wire cooling rack. Let them drain and cool slightly before serving.
Optional: Serve with sour cream or applesauce for an extra special touch!
Exact quantities are listed in the recipe card below.
Gluten Free Crispy Yukon Gold Latkes Variations
Feel free to explore these delightful twists that will make your latkes truly unique and personalized!
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Herbed Latkes: Add fresh herbs like dill or parsley for an aromatic touch that elevates your latke game. The fragrant goodness brings your latkes to life with every bite!
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Spicy Kick: Stir in finely chopped jalapeños or a dash of cayenne pepper for a zesty heat that lingers. These spicy additions are perfect for those who love a little extra adventure on their plates.
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Cheesy Goodness: Incorporate grated cheese such as cheddar or mozzarella into the batter for a warm, gooey surprise. As they melt during frying, you’ll discover a delightful flavor boost!
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Sweet Potato Twist: Replace half of the Yukon gold potatoes with grated sweet potatoes for added sweetness and beautiful color. This blend gives a deliciously unique flavor that’s hard to resist!
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Onion Variations: Try using leeks or shallots instead of regular onions for a sweeter, more delicate taste. Their subtle flavor will surprise your guests and make these latkes even more special.
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Gluten-Free Breadcrumbs: To enhance the crispiness, mix in gluten-free breadcrumbs or crushed cornflakes before frying. This added crunch creates texture, making the perfect crunchy bite!
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Apple Latkes: Grate a small apple along with your potatoes for a hint of sweetness that pairs irresistibly with savory onions. The sweet-tart contrast creates a memorable flavor experience.
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Savory Spice Mix: Experiment with flavors like cumin or smoked paprika in the batter for a cozy, warm taste. These spices introduce an exciting depth that will keep everyone guessing at your secret ingredient!
How to Store and Freeze Gluten Free Crispy Yukon Gold Latkes
Room Temperature: Serve your freshly made latkes immediately for the best texture. If left out, they can stay at room temperature for up to 2 hours.
Fridge: Store leftover latkes in an airtight container in the fridge for up to 3 days. Reheat them in a skillet for a crispy finish!
Freezer: Freeze cooked latkes in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once solid. They can last for up to 2 months.
Reheating: To reheat frozen gluten-free latkes, bake them in the oven at 375°F for 15-20 minutes or until heated through and crispy.
Make Ahead Options
These Gluten Free Crispy Yukon Gold Latkes are perfect for meal prep enthusiasts! You can grate the potatoes and onions up to 24 hours in advance, soaking the potato shreds in cold water to keep them from browning. Simply store them in an airtight container in the refrigerator. When you’re ready to enjoy your latkes, just drain and squeeze out excess moisture before mixing in the beaten eggs, salt, and pepper. For best results, fry them fresh, so they are just as delicious and crispy as if you made them in one go! This makes busy weeknights feel just a little easier, letting you savor homemade comfort food without the fuss.
What to Serve with Gluten Free Crispy Yukon Gold Latkes?
These delightfully crispy latkes can be the star of any meal, but pairing them with the right side dishes elevates the experience to a whole new level.
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Applesauce: A classic accompaniment that adds a sweet and tangy balance to the savory latkes. The freshness of apples clears the palate wonderfully.
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Sour Cream: This creamy topping enriches each bite, enhancing the flavor while providing a cool contrast to the hot, crispy potato latkes.
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Crisp Green Salad: A fresh salad of mixed greens with a zesty lemon vinaigrette adds a delightful crunch and brightness that complements the latkes beautifully.
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Roasted Vegetables: Seasonal roasted vegetables, like carrots and brussels sprouts, create a heartier meal, bringing sweetness and earthy tones to the table.
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Light Chicken or Vegetable Soup: A warm bowl of soup serves as a cozy starter, preparing you for the satisfying crunch of the latkes while adding comforting flavors.
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Bubbly Sparkling Water: For a refreshing beverage, a glass of sparkling water with a slice of lemon can cleanse your palate while lifting the flavors of the meal.
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Chocolate Cake: For dessert, a rich chocolate cake provides the perfect sweet ending to a meal featuring crispy latkes, making the whole dining experience unforgettable.
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Pickled Vegetables: A side of tangy pickled beets or cucumbers adds a sharp contrast that brightens each bite of the latkes, enhancing their savory goodness.
Expert Tips for Gluten Free Crispy Yukon Gold Latkes
Potato Prep: Squeeze well: Make sure to remove excess moisture from the grated potatoes; soggy latkes won’t achieve that desired crunch.
Oil Temperature: Get it right: Fry at 365°F for the perfect crispy exterior; too hot can burn them, too cool will make them greasy.
Batch Cooking: Don’t overcrowd: Fry in small batches to ensure even cooking and prevent the temperature from dropping too much.
Texture Troubles: Bind better: If your latkes fall apart, add a bit more potato starch to the mixture for improved cohesion.
Serving Style: Accompaniment matters: Serve these Gluten Free Crispy Yukon Gold Latkes with sour cream or applesauce to enhance the flavor profile beautifully!
Gluten Free Crispy Yukon Gold Latkes Recipe FAQs
How do I choose the right Yukon gold potatoes?
Absolutely! When selecting Yukon gold potatoes, look for those that are firm and free from blemishes or dark spots. The skin should be a vibrant yellow with a smooth texture. Avoid potatoes that feel soft or have sprouted eyes, as these indicate they may not be fresh or flavorful.
How long can I store leftover latkes in the refrigerator?
Very! You can store leftover gluten free crispy Yukon gold latkes in an airtight container in the fridge for up to 3 days. Just make sure to reheat them in a skillet for the crispiest result, as microwaving may make them soggy.
Can I freeze cooked latkes? If so, how?
Yes, you can freeze cooked latkes! Start by placing the latkes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll stay good for up to 2 months. To reheat, bake them at 375°F for 15-20 minutes, and they’ll come out crispy!
What should I do if my latkes aren’t holding together?
If your latkes are falling apart, don’t worry! Simply stir in an additional tablespoon of potato starch. Mix well into the batter before shaping and frying. The starch acts as a binding agent, helping the latkes hold their shape while cooking.
Are these latkes safe for people with gluten allergies?
Yes! These gluten free crispy Yukon gold latkes are made without any gluten-containing ingredients. Just ensure that all the products you use, including the potato starch and oils, are certified gluten-free. Also, if you have severe allergies, double-check your cooking area for cross-contamination risks.
Can I use other types of oil for frying?
Of course! While avocado oil, peanut oil, or grapeseed oil are great options for frying latkes due to their high smoke points, you can also use sunflower oil or canola oil. Just make sure to avoid oils with low smoke points, as they can lead to burnt latkes. Experiment with what you have on hand for delicious results!
Perfectly Crispy Gluten Free Yukon Gold Latkes You’ll Love
Ingredients
Equipment
Method
- Start by placing a wire cooling rack close to your frying station. Layer paper towels underneath to soak up any excess oil as your latkes come out crispy and golden.
- Peel and grate the Yukon gold potatoes using a hand grater or food processor. This will give you those essential crispy shreds that everyone loves.
- Transfer the grated potatoes into a bowl filled with cold water, letting them soak for a few minutes. This step helps remove excess starch for perfect latkes!
- Using the same grater or food processor attachment, grate the onions. They'll add a wonderful sweetness and depth of flavor to your latkes.
- After soaking, drain the potato shreds in a colander, rinse them with cold water, and dry the bowl used for soaking.
- Place the drained potato and onion mixture in the center of a clean tea towel. Wrap it up, twist, and squeeze firmly to get rid of any extra moisture.
- Transfer the squeeze-dry potato and onion mixture into a clean, dry bowl. Using a fork, stir well to mix evenly, ensuring every shred holds flavor.
- Pour oil into a skillet to a depth of about 1/8 inch and heat over medium to around 365°F. The right temperature is key for crispy latkes!
- While the oil is heating, add the beaten egg, potato starch, salt, and pepper to the potato mixture. Stir until well combined, allowing the flavors to mingle.
- Scoop a rounded tablespoon of the batter, squeezing lightly to remove excess liquid. Shape it into a rough disk, ready to meet the hot oil.
- Gently place your latke into the sizzling oil, pressing down with a metal spatula to flatten it. This will help achieve that delightful crispy edge.
- Fry the latkes in batches of 5 or 6 for 2-3 minutes on each side, or until they turn golden brown and crispy. Keep an eye on them to avoid burning!
- If any latkes aren’t holding together, stir in a bit more potato starch to help the batter bind, ensuring every bite remains intact and delicious.
- Once golden, remove the latkes from the pan with a metal spatula and place them on the wire cooling rack. Let them drain and cool slightly before serving.
- Optional: Serve with sour cream or applesauce for an extra special touch!