Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 12, 2007 12:00 AM

Flour mixture for making Latkes

Hodgson Mills has a baking mix of flour, gluten-free, consisting of whole grain millet, whole grain garbanzo flour, and whole grain brown rice. I wondered if this might be used as a replacement for other kinds of flour in making latkes, such as matzoh meal and/or other types of flour. (I find that any common flour can be mixed with the grated potato, egg, and onion mixture, but I wasn't sure about this gluten-free version.)

I am getting re-inspired to make these things after having the "Golden" brand of vegetable pancakes and realizing that although they were ok, they were missing some flavors I'd like to add, such as cilantro, chili peppers, and some other seasoning. I did find that eating them with the applesauce did increase the enjoyment of them. I don't know why, but the combination of the crispy and mushy potato/vegetable filling combined with the cool mouth watering satsifying feel of the applesauce was so complimentary!!

I fantasized about how a spicier version of the latke could be complimented with some sort of apple chutney. The Indian version of latkes with apple sauce, I think, indeed, is the pakora with a chutney. I've yet to see an apple chutney offered at any lunchtime buffet, as all places seem to stick with the usual variety of chutneys consisting of the following - mint, tamarind, coconut, red onion, and another flavor that escapes me now.

  1. Click to Upload a photo (10 MB limit)
  1. Spicy version sounds interesting!

    The flour is just used to bind the potato mixture together - some don't even use flour - so i think that using a GF version of flour should be fine. Some recipes call for baking soda, not sure if that can replace the flour entirely.

    One thing I discovered during Chanukah is that the low-fat version is not so appealing - lots of oil necessary for a golden and delicious latke.
    Good luck!

    6 Replies
    1. re: laurendlewis

      Pretty sure mom didn't use any flour OR other binder, just the grated potato, squeezed, onions, and an egg.

      1. re: mlgb

        I think it also depends on how finely grated your potatoes are. I prefer them very coarse while others completely blend in a food processor which I would think makes them easier to bind together and more cakey.

        1. re: laurendlewis

          They were hand grated, along with a bit of knuckle for flavor.

          1. re: mlgb

            We've always done ours hand-grated on a regular box grater as well. No flour as binder, just egg and onion. Gotta make sure those potatoes are squeezed out really well. The knuckle cheese definitely adds flavor.

        2. re: mlgb

          The Golden brand of latkes uses flour, as do the "kosher" brands I have seen sold in stores. I don't know why they don't use oils that are recognized as being better. I commonly see cottonseed oil as the oil of choice in these boxed mixes.

          I think adding the flour creates a coating as such around the content of the latke which promotes a thicker layer of crispyness and textured density.

          I have fallen in love with sesame oil for stir frys, and I'd think its taste would be good for latkes. Other oils, like the high oleic safflower oil (high in monosaturated) might be good, as would canola, but wouldn't add the taste that I like from the sesame oil.
          Coconut oil is now recognized as a healthy oil to cook in. I may experiment with the different oils, and if a curried latke is made, using the right oil is important. For a super-rich tasting latke, I might try ghee!!

        3. re: laurendlewis

          I read somewhere that the baking soda is to keep the potatoes from turning brown. Never bothered with it myself.

        4. As noted above, there's no reason to add flour to latkes in the first place, so I wouldn't bother with possible subs for it! The key to a crispy latke is the potato starch-- when you grate the potatoes, let them drain a couple minutes in a lint-free towel or cheese cloth in a colander, set in/over a bowl. After a few mins squeeze out the moisture *very* well (I really wring them out quite a bit), then while you're mixing the eggs, salt and pepper into the grated potatoes, let the drained potato water sit in the bowl. The starch will setlle out, and you can pour off the liquid and add the starch back into the potatoes. I suppose you could also add additional dried potato starch for more binder, but I never end up needing this.

          For spicy ones, a good starting point is the curried sweet potato latkes on epicurious! That one *does* have flour, since it uses sweet potatoes (less starch and moisture). You could almost certainly use potato starch for those (or substitute white potatoes). I like them with tamarind chutney, but sometimes we do have them with spicy apple chutney!