Who doesn’t love latkes? Everybody! This is a vegan gluten-free version you won’t want to miss. These latkes are so delicious you’ll be lucky to have any left by the time dinner rolls around. So what’s stopping you?
Classic latkes are made with russet potatoes. The key to a beautiful classic latke, COVER the shredded potatoes. If you don’t cover them they will turn gray. No one wants to eat a gray latke, they will still taste great but remember the old adage; we eat with our eyes first.
Shredding the potatoes is kind of a pain in the ass. But well worth the effort. Use either a food processor or hand grater. Hand grater will build muscle and character and who couldn’t use a bit of both? Do what works for you.
Be ready to for the constant request for these golden beauties. Baked or fried you’ll be in love. Fried, fattier (my family’s favorite) baked, lower in fat, (healthier). Both are unbelievably delectable and a win-win any time of year!
Have fun in the kitchen and let me know how YOU made it your own!
Vegan Gluten Free Latkes
- 2 lbs russet potatoes peeled
- 1 large sweet onion
- 1 tbsp milled flaxseed mixed with 3 tbsp water, set aside
- 3 tbsp gluten-free flour
- 1/2 tsp baking powder gluten-free
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup oil if frying
- unsweetened applesauce optional pairing
- Make flaxseed "egg" by combining 1 tbsp ground milled flaxseed with 3 tbsp water in a small bowl, stir, and set aside to thicken for 5-10 minutes
- Line large bowl with a clean kitchen towel.
- Peel and cut potatoes. Place peeled potatoes in a bowl with water and lemon so they stay fresh. Shred them in a food processor or use a hand grater (do not puree)
- Add shredded potatoes to kitchen towel lined bowl. Squeeze all the liquid out of the potatoes. It is important to get as much liquid released as humanly possible. Pour off the liquid, reserve the starch on the bottom of the bowl.
- Place drained potatoes back into the bowl. Cover with a towel. Keep the potatoes covered at all times otherwise they will turn an ugly grey color.
- Shred or grate onions.
- Add in onions, flax "egg", gluten-free flour, baking powder, salt and pepper to shredded potatoes.
- Heat oil in large skillet, medium-high heat.
- Working in batches, carefully add a heaping tablespoon of shredded potato mixture to hot oil, it may splatter. Flatten with the back of a spoon. Brown on each side, approximately 5 to 8 minutes each side, depending on the size.
- Place cooked latkes on a paper towel to drain away excess oil. Be careful to keep hungry loved ones away from cooked latkes otherwise they will never make it to the table.
- Preheat oven to 350 degrees F.
- Spray small muffin tin with olive oil.
- Place tablespoon size shredded latkes into muffin tins and lightly spray tops of the potatoes (will help them brown evenly, it is optional)
- Cook latkes until browned, approximately 25 to 30 minutes.
- Top your latkes with a spoonful of applesauce.