Shoutout to my mama's bestie, Jodi, for this delicious AND extremely simple latke recipe. It's the perfect Inspired Foody recipe because there are very few ingredients, approachable for the lazy cooks, and can be made the regular way or gluten-free!


1 bag of Simply Potatoes or Kroger hash browns

½ white onion, grated

3 tbsp oat flour

5 tbsp flour or gluten free flour

3 eggs

salt + pepper to taste

Canola oil for frying

measuring cups and spoons

food processor or cheese grater (to grate your onion) 

big mixing bowl

wooden spoon or use your hands

frying pan/skillet

paper towels to soak up excess oil


GRATE your onion using the shredding disk of a food processor

COMBINE all ingredients in a big mixing bowl

HEAT the oil. Place the oil in a large skillet so that when melted there is a depth of 1/4 inch (for a 10-inch skillet you'll need 1 cup of melted oil). Heat over medium-high heat until a piece of the latke mixture sizzles immediately.

FORM latkes one at a time. Scoop 1/4 cup of the mixture onto a fish or flat spatula. Flatten with your fingers to a 4-inch patty.

FRY the latkes until golden on both sides. Slide the latke into the hot oil, using a fork to nudge the latke into the pan. Repeat until the pan is full but the latkes aren't crowded. Cook until deeply golden-brown, 4 to 5 minutes per side, adjusting the heat if necessary.

DRAIN the latkes. Transfer the latkes to a paper towel-lined baking sheet to drain for 2 minutes.

SERVE with applesauce and sour cream or keep warm in the oven.


OVER ACHIEVERS: Latkes are best made and served right away. They can be fried and kept warm in a 200°F oven for up to 30 minutes.

LEFTOVERS: Refrigerate leftovers in an airtight container and re-crisp in a 300°F for 5 to 10 minutes. Keep a close eye on the latkes when reheating so they do not burn.

MORE: The recipe can be doubled, although you will need to replace the oil halfway through frying. Pour the used oil into a heatproof bowl, wipe out the skillet, then heat fresh oil and continue frying.



© 2020 by Emma Gabay