Allergy-Friendly Latkes (Potato Pancake) Recipe

potato latkes in frying pan
Winfried Heinze/StockFood Creative/Getty Images
  • Prep Time
    15 min
  • Cook Time
    20 min
  • Total Time
    35 min
  • Yield
    8 - 10 latkes

Potato latkes are closely associated with Hanukkah, where they're served alongside traditional braised brisket and kugel. In fact, no Hanukkah table would be the same without latkes.

The delicious potato pancakes are deep-fried in oil, which symbolizes the miracle of the menorah that burned sacred oil for eight days instead of only one when the Maccabees returned to the Temple in Jerusalem. The latkes join sufganiyot (fried jelly doughnuts) and other fried fritters in this tribute.

Latkes often are made with ricotta cheese, and of course cheese is another traditional, storied Hanukkah food. But if you're preparing an allergy-friendly meal, you'll obviously have to skip the ricotta (or any other cheese) in order to avoid dairy.

Fortunately, it's simple to make latkes without ricotta. These latkes are delicious, even though they contain no dairy, soy, eggs, wheat or gluten.


  • 4-5 large red skinned potatoes
  • 1 small or 1/2 large onion
  • 1/2 cup chickpea flour
  • 1 tablespoon rice milk or water (optional)
  • Enough canola oil to cover the bottom of a large frying pan to 1/2 inch depth


Use food processor or hand grater to shred enough potatoes to make 3 packed cups. Also shred onion - no need to clean food processor or grater beforehand. Place a cup full of onion-potato mixture onto a double thickness of paper towels. Use paper towels to squeeze out some of the excess moisture from the potatoes. Don’t go overboard on squeezing, since you will need the potatoes to retain some moisture for this recipe.

Mix potato-onion mixture with chickpea flour until all the chickpea flour is moistened. Scoop up a golf-ball sized clump of potatoes and squeeze it together. If the mixture retains its shape, there is enough moisture. If it is too dry to stick together, add a little rice milk or water at a time until it sticks.

Heat oil on medium high until oil shimmers.

Shape small patties of potato mixture and gently drop them into the oil. Cook 3-5 minutes on one side, until reddish brown, then flip and cook 3-5 minutes on the other side. Loosen with a spatula, then remove pancakes from oil with a slotted spoon and drain on paper towels.

Latkes may be held in a 200 degree oven before serving.

Note: Chickpea flour (also called garbanzo bean flour) is available in the gluten-free flour section of many grocery stores, and may also be purchased from Indian grocers. If you're cooking for someone with celiac disease or non-celiac gluten sensitivity, you should stick with chickpea flour that's labeled "gluten-free" — Bob's Red Mill is one option.

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