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  • Writer's pictureTraci Moren

Gluten-free latkes with cassava and kale

I've been experimenting with latkes that my gluten-free, dairy-free son can eat.... and I'm always looking for a way to sneak in more leafy greens. These are so good that everyone will eat them, gluten-free or not.

Latkes in a white bowl

My mom says all of her friends make the latkes ahead of time and freeze them so they're not standing around in the kitchen while everyone else is having fun. I tripled this recipe and refrigerated the batter that I didn't use, but you could also freeze the finished latkes for later. Latkes are so forgiving, so these measurements are pretty loose.

Using Grapeseed and avocado oils have a high burn temperature, so they're safer and healthier than other oils.

Gluten-Free Latkes

Prep time: 20 minutes

Serves: 12-18 Lat


  • 3 russet potatoes

  • 1 yellow onion 1 egg

  • 1/4 cup cassava flour

  • 1 large handful of baby kale or spinach (I used Power to the Greens from Trader Joe's)

  • Salt and pepper

  • Grapeseed oil or avocado oil

Serve with:

  • Apple sauce

  • Sour cream


  1. Shred potatoes and onions in a food processor.

  2. Add to a large bowl with egg, flour, chopped greens, salt and pepper. Mix well.

  3. Heat a skillet with a generous pour of oil. About 1/8" deep. The latkes don't need to drown in oil to get crisp.

  4. Carefully add the 1/4 cup dollops of mixture to the skillet with room around to spread.

  5. Let the latkes fry for a bit longer than you might expect, making sure not to burn them. Aim for a nice, even golden brown color on both sides for that satisfying crunch. If you're impatient and take them off too early, they'll end up soggy and oily.

  6. Transfer to a paper towel-coated platter. When they're no longer scalding, serve with apple sauce and sour cream (if you eat dairy).

home made energy balls


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