vegan latkes

Create new holiday traditions this Hanukkah with a veganized and gluten-free version of potato latke.

Vegan Latkes

lbs russet potatoes, grated (leave the skin on)

½ medium onion, diced

applesauce

Matzo meal or flour (gluten-free as needed)

tbsp arrowroot starch

tsp sea salt

coconut oil,

sour cream chives

Prep potatoes

Pat the russet potatoes dry then set aside.

Combine ingredients

In a large bowl, toss together the onions and grated potatoes. Add in the applesauce, matzo meal, arrowroot starch, and sea salt. Mix until well combined and an almost “batter” has formed.

Cook latke 

Heat a large skillet pan with coconut oil on medium-high heat. Add 3-4 tbsp of potato batter per Latke to the pan. Use the back of a spoon to push the edges in to create a rounded Latke. Repeat for as many Latkes as you can fit on the skillet. Cook for 5 minutes on one side, until golden brown, then flip and repeat.

Plate and enjoy

Plate the cooked Latkes, and repeat for the remaining batter. Top and serve with fresh chives and vegan sour cream.

These crispy latkes are filled with hand grated potatos and are dairy-free and eggless! Making fried latkes is easier than you think and will be a hit at your Hannukah gathering.

Vegan Potato Latkes

russet potatoes (about 3.5-4 cups grated)

onion (about 1 cup grated)

all-purpose flour

Potato starch (from potatoes- see instructions)

garlic powder

parsley

salt & pepper

Vegetable oil

First, make the flax egg and set aside.

Next, grate the onions and potatoes into a large bowl. Add to a cheesecloth or nut milk bag and strain the potatoes over the bowl. Don't discard the potato liquid yet as you will want to use the starch that settles to the bottom of the bowl in the batter.

Add the strained grated potatoes and onions to a separate bowl. Then, add in the flax egg, all-purpose flour, and spices. As a final step, dump out the water from the bowl containing the potato liquid. At the bottom there should be a layer of potato starch. Add this to the bowl with the rest of the latke ingredients and stir until well mixed. The potato pancake batter should be slightly sticky, but not too wet. If it's too dry, add in 1-2 Tbsp of almond milk and mix.

Next, fill up your frying pan until it is 1/4 inch high in oil. Once the oil is hot, scoop out the latke batter and add it to the pan. Use a spatula to immediately press down and flatten each latke so it is not too thick. Make sure not to overcrowd the pan.

Fry each latke for 2-3 minutes on each side or until browned and crispy. Once the latkes are done, remove and place onto a paper towel lined plate to soak up any excess oil.

Serve the latkes while still warm with your choice of toppings. Enjoy!

Crispy on the outside and tender on the inside, it’s the ultimate vegan and gluten-free latke! Just 1 bowl, 30 minutes, and 7 ingredients required!

Crispy Vegan Gluten-Free Latkes

russet potatoes, peeled and grated ((~2 large potatoes

grated onion ((1/2 small onion yields ~1/2 cup or 113 g))

Tbsp chickpea flour ((to make chickpea “egg”)*)

water ((to make chickpea “egg”))

potato starch*

tsp baking powder

tsp sea salt ((plus

avocado oil

Vegan Sour Cream ((for store-bought, we like Forager))

3-Ingredient Applesauce

green onion

Grate the peeled potatoes and onion using the large side of a box grater or the grating attachment on a food processor. Place the grated potato and onion into cheesecloth, a nut milk bag, or a clean dish towel and squeeze out as much liquid as possible (we got ~1/2 cup liquid or 120 ml // adjust if altering the default number of servings).

In a medium mixing bowl, combine chickpea flour and water and whisk until smooth to create a chickpea “egg.” Then add the squeezed-out potato onion mixture, potato starch, baking powder, and salt and stir to combine.

Heat 2 Tbsp (30 ml) oil in a large skillet over medium-high heat. Form latkes using ~1/4 cup of the mixture and pressing it between your palms into a flat patty with jagged edges (this creates a delicious crispy outer rim — yum!). Once the oil is hot (test it by adding a small piece of the potato mixture — it should sizzle), add as many latkes as will fit comfortably in the pan and cook for 2-3 minutes per side, until deeply golden brown and crispy. Reduce the heat slightly if browning too quickly.

Transfer the cooked latkes to a plate lined with a paper towel and sprinkle with salt. Add the remaining 2 Tbsp (30 ml) oil to the skillet and repeat the cooking process with the remaining latkes. If making a large batch or not serving right away, you can keep them warm in a 200 degree F (93 C) oven.

Serve warm topped with vegan sour cream and applesauce (optional but classic!).

Best when fresh, but leftovers will keep for 2-3 days in the refrigerator. Reheat in a 350 F (176 C) oven for 5-10 minutes until warmed through.

https://www.youtube.com/watch?v=Z1dv-9zhayk

Crispy on the outside and tender on the inside, it’s the ultimate vegan and gluten-free latke! Just 1 bowl, 30 minutes, and 7 ingredients required! 

The word latke is Yiddish and derives from a word meaning "small fried pancake". While latkes are made from a variety of vegetables, potatoes are most common. Latkes date back as far as the Middle Ages and are commonly enjoyed during the Jewish celebration of Hanukkah.

Full Recipe: https://minimalistbaker.com/vegan-gluten-free-latkes/
 
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Crispy Vegan Gluten-Free Latkes | Minimalist Baker Recipes

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Top 3 vegan latkes recipes from across the web

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Vegan Latkes

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