← Back to Recipes
Recipe

Potato Latke (Skillet Version)

This dish is great served with homemade breakfast sausage or uncured bacon – great for a large crowd or as part of a buffet.

Ingredients

  • 1 small onion, or 1 tablespoon onion flakes
  • 1 pound potatoes of choice, such as Russet
  • 2 tablespoons egg replacer powder
  • 1-1/2 teaspoons brown rice flour, or white rice flour, or millet flour, or sorghum flour
  • 3/4 teaspoon Gluten-free-Gluten® (GfG®)
  • 3/4 teaspoon tapioca starch, or potato starch, or cornstarch
  • 3/4 teaspoon potato starch, or tapioca starch, or cornstarch
  • 1 teaspoon dried dill, or dried parsley, or 2 tablespoons chopped fresh herbs of choice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup water
  • 2 tablespoons pure olive oil, or coconut oil, or palm oil, or butter of choice (for frying)

Method

  1. Place baking rack in third position; preheat oven to 425°F.
  2. Shred onion and potatoes using shredding blade in food processor (or grate by hand); combine in large bowl.
  3. In airtight container, combine egg replacer powder, brown rice flour, GfG®, tapioca starch, potato starch, dill, sea salt, and fresh ground black pepper; place on lid; shake vigorously to combine.
  4. Shake this mixture over potato mixture in bowl; mix to incorporate well; stir in water.
  5. Place 9” skillet over medium-high heat; add 2 tablespoons pure olive oil.
  6. Once heated, pack mixture into skillet to form one large pancake; drizzle oil (about 1 tablespoon) around perimeter and in spiral pattern over top of latke.
  7. Cook until well browned, 8 – 10 minutes; drizzle with oil (about 1 tablespoon); cook 1 minute; flip; cook until well browned, 8 – 10 minutes.
  8. Remove latke from skillet onto foil-lined baking sheet; place baking sheet in preheated 425°F oven for at least 15 minutes.

Serve warm from oven topped with fresh applesauce. Servings: 4 wedges. Preheat: 425°F. Prep Time: 10 minutes. Cooking Time: 35 minutes.

Variation

To use egg: omit egg replacer powder; omit water; beat 2 eggs and incorporate at end of step 3.

Omit egg replacer powder; omit 1/4 cup water; add 1/2 cup unsweetened apple or pear sauce during step 3.

Omit GfG®; increase brown rice flour to 2 teaspoons; add 1/2 teaspoon xanthan gum.