Classic Latkes on a black plate topped with cream cheese and lox

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
Classic Latkes on a black plate topped with cream cheese and lox
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


For the latkes:

  • 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
  • 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


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


  • 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 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.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cream Cheese Hanukkah Latkes Lox
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