Classic Latkes with Lox & Cream Cheese

This classic latke recipe will work like a charm every time! A combination of shredded onions, shredded potatoes, egg, potato starch, salt, and pepper makes the perfect crispy and tender latke. I like to make these latkes mini, too!

5 from 1 vote

Print Recipe

Gluten-Free Classic Latkes with Lox & Cream Cheese

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Main Course

Cuisine: Jewish

Servings: 8 Latkes

Calories: 333kcal

Author: Dalya Rubin

Ingredients

For the latkes:

• ▢ 1½ pounds (680 g) russet potatoes (about 3-4 medium potatoes or 2-3 large potatoes)
• ▢ ½ medium yellow onion , peeled and quartered
• ▢ 1 large egg
• ▢ 2 tablespoons (24 g) potato starch
• ▢ 1¼ teaspoons (7.5 g) kosher or fine sea salt
• ▢ ¼ teaspoon (0.5 g) freshly ground black pepper, optional
• ▢ 1 cup (240 mL) canola oil or vegetable oil

Toppings:

• ▢ Lox
• ▢ Cream cheese , whipped (regular or dairy-free)
• ▢ Capers
• ▢ Pickled red onion

US Customary - Metric

Instructions

• ▢
  Peel potatoes and place into a large bowl filled with cold water. This will prevent them from turning brown while the others are being peeled.
• ▢
  Use a food processor fitted with the shredding blade to shred the potatoes. Alternatively, use a handheld grater to shred the potatoes. Then, shred in the onion. Place shredded potato/onion mixture into a cheesecloth or thin kitchen towel and wring out any excess liquid into the sink.
• ▢
  Place the dry, shredded potatoes and onion into a bowl and add the egg, potato starch, salt, and pepper. Mix until well combined.
• ▢
  Heat oil in a medium-large skillet with high sides, on the stove over medium-high heat. To test if oil is ready, drop in a tiny piece of the potato mixture – if it starts to sizzle, it’s ready.
• ▢
  Lower the heat to medium to prevent oil from splattering. Scoop ¼ cup of the latke mixture and press down into the measuring cup to squeeze out any excess liquid. Then, place into the pan. Only fry 3-4 latkes at a time to prevent overcrowding. Cook latkes for 2-3 minutes on one side, then flip and cook another 2-3 minutes.
• ▢
  Drain latkes onto a paper towel lined plate or baking sheet.
• ▢
  To keep latkes warm and crisp, place onto a pan in a 200°F oven for up to 15 minutes before serving.
• ▢
  Before serving, top with lox, whipped cream cheese, capers, and pickled red onion.

Nutrition

Nutrition Facts

Gluten-Free Classic Latkes with Lox & Cream Cheese

Amount Per Serving

Calories 333 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 2g10%

Trans Fat 1g

Polyunsaturated Fat 8g

Monounsaturated Fat 18g

Cholesterol 20mg7%

Sodium 377mg16%

Potassium 393mg11%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 31IU1%

Vitamin C 5mg6%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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