Perfect Potato Latkes (with Almond Flour)

Rochelle Daniel Rochelle Daniel
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Golden brown and crispy on the outside, soft on the inside. These latkes are delicious plain or served with sour cream, applesauce, or your favorite toppings.

4
Easy Vegetarian Gluten Free No Refined Sugar Pescatarian Parve

Contains: Tree nuts, Egg

Directions

Prepare the Perfect Potato Latkes

  1. Squeeze as much liquid out of the grated potatoes and onion as you can. Mix together with the almond flour, salt, egg, pepper, and baking powder.

  2. Using a spoon, form into two-inch potato pancakes and press down to flatten slightly.

  3. Heat enough oil to cover the bottom of a large skillet. Working in batches, fry until golden brown, about seven minutes on each side.

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1 Comment

Megan Levy •

do you think that you could oven bake these at a high temperature on a baking sheet, using the same method of preparation for the mixture; and then putting a good layer of oil on the baking sheet and pre-heating it before putting your latkes on the baking sheet and after they are browned one side, flipping them over.

Raquel Malul Kosher.com Team •
Reply to Megan Levy

I think you could definitley try it and they should still come out crispy.