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  • Jefferson Adams
    Jefferson Adams

    Delightfully Gluten-Free Apple Cheddar Latkes

    Reviewed and edited by a celiac disease expert.

      Try these quick, easy, delicious gluten-free apple cheddar latkes for a delightful twist on traditional potato latkes.

    Caption: Image: CC BY 2.0--slgckgc

    Celiac.com 11/30/2019 - Potato Latkes have a storied place in food lore. Latkes and potatoes are usually joined at the culinary hip. You don't usually get a latke without a potato. We've previously published recipes about more traditional-style gluten-free potato latkes, you know, the ones with actual potatoes in them. These are not those latkes. Except for a bit of potato starch, these latkes are both potato-free and gluten-free. They are also easy to make, quick to cook, and sure to please.


    • 2 Honeycrisp or Gala apples, plus 2 Granny Smith apples, each stemmed, cut in half and cored
    • Juice of 1 lemon
    • ½ teaspoon fine sea salt
    • ¼ cup potato starch, or tapioca flour
    • ½ teaspoon baking powder
    • ¾ teaspoon freshly ground black pepper, plus more as needed
    • 4¼ ounces extra-sharp aged white cheddar (1¼ cups)
    • 1 large egg
    • Vegetable oil, for frying

    Line baking sheet with paper towels, then seat a flat cooling rack on top.

    Use a large-holed grater, or food processor, to shred the apples into a mixing bowl. 

    Add the lemon juice and salt, then toss to coat. Let sit for 5 minutes.

    Meanwhile, whisk together the potato starch or tapioca flour, baking powder and pepper in a separate mixing bowl.

    Transfer the apples to a clean kitchen towel or at the center of a few layers of cheesecloth. 

    Squeeze out as much moisture as possible over the sink, then open and let the shredded apple fall into the potato starch or tapioca flour mixture, shaking it all out of the cloth. 

    Add the cheese and mix well. 

    Add the beaten egg and stir to distribute evenly.

    Pour in enough oil to create a depth of ¼-inch in a large nonstick skillet over medium heat. 

    Once the oil shimmers, add 4 or 5 double tablespoonfuls, flattening each one slightly and leaving space between them. 

    Pan-fry for about 1 minute until browned on the bottom, then use 2 spatulas to carefully turn them over, so they land away from you in the skillet. 

    Cook for 30 seconds to 1 minute until golden brown on the second side, then transfer to the rack to drain.

    Season lightly with pepper, and serve warm.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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