Classic Potato Latkes – Whole30, Flour-Free (Edit recipe)

Crispy on the outside, soft and pillowy in the middle, these Classic Potato Latkes are a must for your Hanukkah table. They’re made with only 3 ingredients, are flour-free, Whole30-compatible, and are very easy to prepare. Unlike some latke recipes, these ones do not require any flour, matzo meal or breadcrumbs as a binder. Instead, the potato starch is reserved to help prevent the latkes from falling apart.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	277
Fat:	24 g
Carbohydrates:	15 g
Protein:	2 g
Cholesterol:	2 g
Sodium:	88 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 7

Ingredients

4-5 Yukon Gold Potatoes, medium
1 Yellow Onion, medium, coarsely grated
1 Egg, lightly beaten
1/2 tsp Kosher Salt, plus more to taste
1/4 tsp Ground Fresh Black Peppercorns, plus more to taste
3/4 cup Avocado Oil, plus more as needed
1/3 cup Plain Greek Yogurt, or sour cream, for serving

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel the potatoes and, using the coarse side of a box grater or food processor, grate them into long shreds. Transfer the grated potatoes to a nut milk bag or cheese cloth placed over a bowl. Squeeze out as much liquid from the potatoes as possible and reserve the potato water. Let the potato water sit for 5-10 minutes so that the starch settles at the bottom of the bowl. Discard the potato water and any foam on the surface. Return the dried potatoes to the bowl with the potato starch.
Using the coarse side of a box grater or food processor, grate the onion. Squeeze and discard as much liquid from the onion with the nut milk bag or cheese cloth. Add the onion to the potatoes along with the egg, salt and pepper. Toss until well combined.
Portion the latkes with a 1/3 cup measuring cup and form into round patties. Place the latkes onto a sheet pan lined with parchment paper and set aside.
Preheat ¼ cup avocado oil in a stainless-steel or cast-iron skillet over medium-high heat. Working in batches, carefully add 3 to 4 latkes at a time and cook until golden brown on the outside and fork-tender in the middle, around 4 to 5 minutes per side. Transfer the fried latkes to a tray lined with a cooling rack, paper towel or brown paper bag. Season immediately with a pinch of salt and serve with yogurt or sour cream. If making in advance, reheat the cooked latkes in a 350F oven until warmed through (approx. 8-10 minutes).