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Dec 19, 2009 05:27 PM

Potato Latke Without Flour?

How can you make Potato latke without flour? Grated potatoes are very watery. What would you add to hold the grated potaotes together: potato starch? Bread crumbs?

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  1. Egg, brother!

    I never use flour. Straight up egg. It does not register as an ingredient, just as glue.

    8 Replies
    1. re: magic

      Really! What do you do to keep the mixture from being too watery? I grate my potatoes, onions, add an egg and then flour until it is substantial enough to form a pattie to put in the frying pan.
      I put my grated potatoes in a tea towel and then wring it out to get rid of excess water first before adding the flour.

      1. re: Smachnoho

        I do the same thing as you, wring the heck out of the grated potatoes in a tea towel. After that it's all good. Turn out great! No flour needed. Mine aren't really patties, more like thinner discs. I have nothing against latkes with flour, I just happen not to use it.

        This is veering off topic from the thread, so apologies.

        1. re: Smachnoho

          agree with magic that flour is unnecessary, but i still think you're missing a crucial step. grate *both* the potatoes and onions into a bowl of cold water and let stand for about 30 minutes to release some of the starch from the potatoes. then remove from the bowl by large handfuls, squeezing out as much water as you can by hand before laying on a towel to wring completely dry.

          1. re: goodhealthgourmet

            Ah but there's one more thing! At the bottom of the bowl of water you'll find all the potato starch that has settled. Drain off the water and add the starch back into the potatoes - no need for any flour or additional starch.

            1. re: Nyleve

              Thanks for all the good advice.
              And yes, I have missed "the crucial steps" mentioned. I will try it that way.

              1. re: Smachnoho

                i'm pretty sure you'll be happier with the results :)

              2. re: Nyleve

                Exactly!! The starch is sitting there just waiting to be used.

                1. re: tcamp

                  Thanks again. It really does taste better.

        2. Potato flour or starch works great with well-wrung potatoes and onions. Have made it both ways, and it's definitely better "with" in my opinion.

          1 Reply
          1. re: ChristinaMason

            Agreed on potato starch. Gives a better crisp than flour or arrowroot and smells potato-ey too!