In my Opinion…
Ashkenazi food is gross and anyone who disagrees with me is lying. But, my one exception to the rule is potato latkes. Traditionally made using eggs and flour as a binder, but these ingredients can be so easily replaced! And I promise that you’ll get the same exact result.
To make these, we’re going to be using ground flaxseed instead of egg. Flaxseed is an amazing substitute for eggs, especially when baking for example.
Instead of flour, you can just use your favorite gluten-free flour. I went with oat flour.
I recommend that the first thing you do is prepare your flax egg. Mix 1 tbsp ground flaxseed with 2 1/2 tbsp water. That is the equivalent of one egg. Let that sit while you begin your next step.
Next, peel and wash your potatoes and grate them. In the picture below you’ll see that I am using the side with the largest holes on the grater.
Also, don’t be alarmed when the potatoes start to turn pink. It’s normal.
If you’re brave enough you can also grate your onion. Otherwise, chop it up as finely as you can. I started by grating it but halfway through decided I wasn’t strong enough and grabbed a knife.
Once the onion is added take a paper towel or clean rag and soak up some of the excess water. This will help the latkes fry better.
Add both your flax egg and flour of choice to the potatoes and onion, and now you’re ready to start frying!
Something I want to say before we continue is PLEASE BE CAREFUL. We are working with quite a bit of oil and that’s why I keep the heat low.
Fill the bottom of a medium to a large non-stick frying pan with oil. I’m using vegetable oil. You could try olive oil or coconut oil, but it will most likely affect the flavor. You also want to be generous with the oil and might need to add more as you go.
This isn’t a healthy dish so you might as well go all in.
Turn your heat to medium-low and once the oil is hot you can start adding your mixture. I do a heaping spoonful but it’s up to you how big or small you’d like to make them. (To test if the oil is hot you can put a little bit of mixture in the pan and once that starts frying add the rest.)
*It is important that you try to flatten them out (or not make them so thick) so that they are cooked through.
It was hard to gauge how long each side needed to be fried. I would say fry 8-10 minutes on each side or until the latkes are a dark, golden brown. Reference the photo below if you need to.
set your latkes on a paper towel or rag over a plate in order to soak up some of that oil. And place another paper towel/rag on top.
Once they’ve cooled after a couple of minutes you can eat! These are best served right away and with sour cream and apple sauce.
I am dipping these in a vegan sour cream. The recipe I used can be found here: https://www.noracooks.com/cashew-sour-cream/
Gluten-Free and Vegan Latkes
- Medium to Large Frying Pan
- Grater with Large Holes
- 1 tbsp Flax Seed
- 2 Medium Russet Potatoes
- 1/2 Medium Onion
- 1 tbsp Gluten-Free Flour This can be almond flour or oat flour also
- Vegetable Oil
- Make a flaxseed egg by combining 1 tbsp flaxseed and 2 tbsp water. Set Aside.
- Peel Potatoes and Grate into a medium bowl.
- Grate or finely chop the onion. Mix this in with the grated potatoes. For best results, soak up the excess water with a paper towel or rag.
- Mix in the flaxseed egg and gluten-free flour.
- Fill the bottom of the frying pan with oil and heat on the stovetop at a medium-low heat.
- Once the oil is hot start adding spoonfuls of mixture. Be careful when working with hot oil, please!!
- Cook each side for about 8-10 minutes or until dark, golden brown.
- Once cooked cool on top of a paper towel or rag.
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