Potato Latkes

1 ratings

This Gluten Free recipe was created by Yasmine at the Wedge Natural Foods Co-op in Minneapolis. You can find more from them at www.wedge.coop/food/.


  • 4 potatoes, peeled on the larger side
  • 1 large onion, diced very small
  • 4 garlic cloves, diced very small
  • 13 cup gluten-free flour
  • 1 teaspoon salt
  • black pepper to taste
  • 2 Organic Valley eggs, beaten


Grate the potatoes with a cheese grater and get as much water out of them as you can by squeezing them in a clean cotton towel (or a bunch of paper towels). 

Add the rest of the ingredients and stir well. 

Heat a pan to medium/high and add some oil. It is best to use a high heat oil. 
Make flat little pancakes about 1/2 inch thick and fry them until golden brown, then flip to cook the other side. 


Serving Suggestions

Delicious with a dollop of Organic Valley sour cream!


This Guest Chef recipe has not been kitchen-tested by Organic Valley.

* About Gluten Free Flour: There are a number of prepared gluten-free flour mixes available. Yasmine uses Pamela's brand bread flour in many of her recipes. You can also create your own blend. There's a useful overview of various types of GF flours and their characteristics at www.wheat-free.org/wheat-free-flour.html

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Ruth from NY on December 22nd, 2011
Even simpler- boil potatoes, mash with eggs and spices, then fry up the batter. No grating or added flour needed!

And they should be served with sour cream AND applesauce!
Sharon from Waukegan, Illinois on July 14th, 2010
These are the best! Comfort food...serve with sour cream or applesauce. These are almost a meal in themselves. Also great served with breakfast. These can be frozen also once they are pan fried, just place on cookie sheet and heat them through till hot and crispy once again. Yuuummmmm!

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