Potato latkes, also known as potato pancakes, make the perfect traditional holiday meal, and now you can enjoy them allergy-free! These Gluten-Free Vegan Potato Latkes are so easy to make, you’ll be enjoying them any time of year!
It’s that time of year again, where potato pancakes have a shining moment in the spotlight, thanks to the Jewish festival of Hanukkah. Also known as latkes, potato pancakes have a rather fascinating history and I love foods that last over thousands of years to celebrate cultural beliefs and values. A lot of power for a little pancake, huh?!
So aside from having a lot of roots in the Hanukkah tradition, I love how easy these Gluten-Free Vegan Potato Pancakes are to make! Minimal ingredients are needed and they can easily be made gluten-free and vegan. And of course I’m serving them up with some of my homemade Golden Delicious Cinnamon Applesauce that I developed using Stemilt golden delicious apples.
You’ll simply grate the potatoes into a large bowl fitted with a kitchen towel to squeeze the excess liquid from the potatoes. Then combine with grated onion, gluten-free flour, flax eggs, salt and pepper. Form the mixture into patties and then fry them in oil. Adding flax eggs not only replaces the eggs that are sometimes used in potato pancakes, and also acts as a binder, but it also offers some added fiber and omega-3’s.
Garnish with fresh chives and you have yourself a delicious plant-based meal in just about 45 minutes, depending on how fast of a peeler you are 😉 Fingers were harmed in the making of this recipe… watch your fingers people, I definitely peeled the tip of my finger while making this recipe, haha.
Anyway, I hope you love this recipe and it stands up to your traditional holiday expectations! You can read more about the history of potato latkes in this article. I’d love to hear your thoughts, so be sure to leave a review and a comment below!
- 4 medium sized Russet potatoes
- 1 cup yellow onion, shredded
- 2/3 cup gluten-free all purpose flour
- 3 flax eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ~1 cup avocado oil to fry
- Chopped chives to serve
- Peel the potatoes with a vegetable peeler. Use a box grater or a shredder attachment of your processor to grate the potatoes.
- Transfer into a bowl or colander that is prepared with a clean dish towel laid into it. Add the grated potatoes in the center of the towel. Squeeze the potatoes and drain the excess liquid.
- Finely grate the onion into a large bowl. Add the potato, flour, salt, and pepper, stir to combine.
- Prepare a large plate dusted with flour. With slightly wet hands, take two heaping tablespoons of the mixture and form it into a patty. Put it on a plate and repeat with the rest of the mixture. Dust them with a bit of flour. and press with your fingers until it’s flat.
- In a large frying pan or skillet over medium heat, heat avocado oil. Use a spatula to transfer the pancakes to the pan and press them down to make them flat. Don’t overcrowd the pan. Cook them for up to 5 minutes per side, or until golden brown and crispy. To keep them hot before serving, put them in the warm oven (70 °C/160 °F), while you fry the next batch.