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Gluten Free Zucchini Potato Latkes with Dill Sour Cream and Fried Capers

Amy Kritzer
Gluten Free Zucchini-Potato Latkes with Dill Sour Cream and Fried Capers!
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Hanukkah
Cuisine Jewish
Servings 10 -12 latkes


  • For Latkes:
  • 1/2 pound 2 medium russet potatoes, washed well
  • 3/4 pound 2 medium zucchini, washed well
  • 2 tablespoons onion diced
  • 1 egg whisked
  • 2 tablespoons rice flour
  • 1 teaspoon salt plus more to taste
  • ½ cup vegetable oil
  • For Fried Capers:
  • 2 tablespoons capers dried well
  • For Dill Sour Cream:
  • 1/2 cup sour cream
  • 2 tablespoons fresh dill minced


  • Peel and shred potatoes, shred (don't peel) zucchini, and dice onions and place in a large bowl. Wring out all the liquid very well, and then dry again with a towel. You want the mixture to be very dry.
  • Add egg, rice flour and salt and combine.
  • Heat oil in a large pan over medium-high heat until the oil is hot.
  • Drop large spoonfuls of the potato-zucchini mixture into the oil in batches, and flatten them down to form ½ inch patties. Brown on one side, about 2 minutes, and then flip and brown the other.
  • Place on paper towels to absorb any excess oil and sprinkle with more salt.
  • While the oil is still hot, add capers and fry until crispy. Drain on a paper towel.
  • To make sour cream, combine sour cream and dill.
  • Top latkes with dill sour cream and capers!
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