Savory and crisp Gluten Free Latkes, served with a creamy horseradish sauce for dipping. These potato pancakes are easy and packed with flavor from fresh ginger, yellow onion, and subtly sweet shredded apple. They’re just like a traditional latke but with the sweet addition of shredded apple.
These are an easy way to switch things up, try something new, and feel great from making healthy choices. This gluten free latke recipe is simple and with the easy option to swap for dairy free sour cream or leave it out entirely. I’ll share some alternative topping ideas down below that would keep these apple potato pancakes completely dairy free!
If you’re looking for more tasty potato and apples recipes, check these out. Warm Roasted Garlic Potato Salad is one of my favorite ways to enjoy potatoes. It’s easy and tossed with a creamy garlic sauce that is absolutely delicious. Then this Apple, Kale, and Quinoa salad is bursting with fresh flavor from pickle apples and a homemade dressing. Both make for great healthy meals that are simple too!
Ingredients
Apples – Shredded apples add the perfect touch of sweetness to balance out the potato. I used SugarBee apples, a new type of apple with the perfect crisp and sweet flavor!
Russet Potatoes – I think russet potatoes are a bit more firm for shredding and holding shape than other potatoes. Use what you have available though.
Onion – I prefer the mellow flavor of yellow onion in this polish potato pancakes.
Ginger – Fresh is best for the pop of flavor it gives. If you can’t get fresh, sub for 1/8 tsp ginger powder.
Scallions – Add flavor and the slight bite of onion to the shredded apple and potato mix.
Eggs – Help to bind the latkes so that they hold shape while forming and cooking.
Gluten Free Flour – Also helps to bind the apple latkes by absorbing excess moisture from the shredded apple and potato mix.
Sour Cream – Is the base of the horseradish sauce for it’s thick and rich flavor. Sub for a dairy free version if needed.
Horseradish – Adds a kick of zesty flavor these latkes and makes for a great sauce option. Leave it out if you’d prefer a regular sour cream topping.
How to Make Gluten Free Latkes
- If using a food processor, attach a grater attachment (the smaller, the better) and process the apples, potatoes, onion and ginger (if using). If using a box grater, use the second-largest side of the grater.
- Allow shredded apples and vegetables to drain in a colander/strainer for 5 minutes (use a towel or your hands to squeeze out any remaining liquid) before transferring to a large mixing bowl. Combine shredded vegetables with scallions, egg, flour, salt and black pepper. Mix to combine with hands or a utensil – just make sure everything is well-distributed!
- In a large skillet, heat a generous amount of a neutral oil (I used avocado oil) until it begins to simmer over medium-high heat, or until it sizzles when you flick a couple of drops of water into the pan. Once the oil reaches this temperature, fill a ¼ cup measuring spoon with the pancake mix and carefully place in the pan – a 10” skillet should be able to fit ~3-4 pancakes at one time. Cook the pancakes until crispy on one side, 3-5 minutes, and flip to cook to other side until crispy, about 2-4 minutes.
How to Make Horseradish Sauce
The key to any dish is a good sauce or dressing to add moisture + flavor. For these gluten free latkes I went with a sour cream horseradish sauce that’s thick and fresh with zesty flavor. It’s super simple to make yet takes these potato pancakes to a whole new level.
While you’re cooking the pancakes, start to assemble the horseradish sauce. Whisk together sour cream, water, salt and horseradish until any lumps are smoothed out. If the sour cream is too-thick, whisk in ½ teaspoon of water at a time until it reaches desired consistency (just be sure to taste and adjust seasoning if necessary!)
Polish Potato Pancakes vs Latkes
While these gluten free potato pancakes could be considered as polish potato pancakes or traditional latkes, there are some minor differences.
Starting with form, polish potato pancakes are formed into rounds with smooth edges. And since they’re more compressed and formed, the potato pancakes are thinner too.
Latkes in comparison have rough edges with bits of shredded potato (and apple) sticking out. They also tend to be thicker sine they’re less formed and have a bit more fluff/volume to them.
So overall, not much of a difference at all! It’s more about tradition and how each family makes their own version of potato pancakes or latkes. To each their own!
How to Shred Potatoes
Typically I’m the type to just pull out the grater and shred whatever I need real quick. However, when it comes to this recipe I’m a huge fan of my food processor. It just makes the job much easier, faster, and safer too!
With two apples, two large potatoes, onion, and ginger to grate, your arms will get quite the workout shredding it all manually. So if you have a food processor, I highly recommend it. Simply attach the grater attachment and using the smallest size possible, get to work!
It’s important to shred these as small as possible since it helps with texture. The small, fine shreds will hold shape better and keep these gluten free potato pancakes from falling apart.
What to Serve with Gluten Free Latkes
I love when you can get creative with toppings for a dish, it makes everything even more delicious! These potato pancakes are a perfect vehicle for different dips, sauces, creams etc and even pair well with different dishes.
If the sour cream horseradish cream isn’t for you, try one of these options below.
- Cottage cheese would be a creamy and cheesy option to top these latkes with.
- Red pepper or garlic hummus would be another creamy option to spread on top.
- A drizzle of pesto overtop would be delicious. Try making it homemade or grab your favorite from the store.
- A cheesy cashew sauce almost like this alfredo would be great for dipping these potato pancakes into.
For other dish ideas to serve alongside these, check out my top suggestions below.
Vegan Broccoli Soup that’s “cheesy” with broccoli florets for texture would be tasty with these crisp potato pancakes to dip with.
Coconut Curried Red Lentils would pair perfectly with the subtle sweet apple shreds in the potato pancakes. I’d suggest scooping the lentils atop the latkes or serving side by side.
Easy Cheese Dip that’s ooey, gooey, and oh so melty would be ideal with a crisp potato pancake dipped in. There’s just something about potatoes + cheese and apples + cheese that’s meant to be!
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Gluten Free Apple Potato Pancakes 🙂
Ingredients
- 1 pound SugarBee apples cored, peeled and quartered (~2 large apples)
- 1 pound russet potatoes washed (~2 med/large potatoes)
- 1 small yellow onion peeled and halved
- 1 2 ” knob fresh ginger peeled
- ½ bunch scallions diced (~¾ cup, reserve some for garnish)
- 2 eggs
- ¾ cup gluten-free flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- Horseradish Sauce:
- ½ cup sour cream
- 1 tablespoon water
- ½ teaspoon salt
- 1 teaspoon prepared horseradish
Instructions
- If using a food processor, attach a grater attachment (the smaller, the better) and process the apples, potatoes, onion and ginger (if using). If using a box grater, use the second-largest side of the grater.
- Allow shredded apples and vegetables to drain in a colander/strainer for 5 minutes (use a towel or your hands to squeeze out any remaining liquid) before transferring to a large mixing bowl. Combine shredded vegetables with scallions, egg, flour, salt and black pepper. Mix to combine with hands or a utensil – just make sure everything is well-distributed!
- In a large skillet, heat a generous amount of a neutral oil like canola or vegetable oil until it begins to simmer over medium-high heat, or until it sizzles when you flick a couple of drops of water into the pan. Once the oil reaches this temperature, fill a ¼ cup measuring spoon with the pancake mix and carefully place in the pan – a 10” skillet should be able to fit ~3 pancakes at one time. Cook the pancakes until crispy on one side, 3-5 minutes, and flip to cook to other side until crispy, about 2-4 minutes.
- While you’re cooking the pancakes, it’s time to assemble the sour cream. Whisk together sour cream, water, salt and horseradish (if using) until any lumps are smoothed out. If the sour cream is too-thick, whisk in ½ teaspoon of water at a time until it reaches desired consistency (just be sure to taste and adjust seasoning if necessary!)
- Once pancakes have finished cooking, serve alongside sour cream and scallions for garnish.
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