Crispy Vegan and Gluten Free Potato Latkes

A vegan and gluten-free take on the classic potato latke recipe.  These potato pancakes are crispy on the outside and soft on the inside.  They are seasoned to perfection and made with six simple ingredients.  No egg or matzo meal required and yet they still stay together.  

Vegan Gluten Free Potato Latkes

Nothing says Hanukkah like the smell of latkes frying in the kitchen.  Even if you aren’t celebrating Hanukkah, this easy appetizer is a show stopper and totally addictive.  I have never met anyone who doesn’t love latkes.  They are basically like onion-scented french fries in pancake form.  Yes, please! 

Crispy Potato Latke Recipe (vegan and gluten-free)

Ingredients for crispy potato latkes

You most likely already have the ingredients you need for these easy crispy potato latkes in your pantry. To make this vegan and gluten-free appetizer you will need:

  1. Russet potatoes
  2. White onion
  3. Arrowroot powder/starch (this is to help bind them since we are not using an egg or matzo meal)
  4. Seasonings: garlic powder, salt and pepper

Simple, right?  The latkes are pan-fried in olive oil and then traditionally served with apple sauce or sour cream.

 

Vegan and Gluten-Free Potato Latkes

How to Make the Crispiest Potato Latkes

  1. Remove excess liquid.  You will see in the directions below there is a step where you squeeze and wring out as much liquid as possible from the grated potato and onion.  You will most definitely not have crispy potatoes from a wet batter.  
  2. Use oil.  Seems pretty obvious, right?  The latkes will cook but will not crisp up and get deeply golden brown without the use of 1/4-inch of oil in the pan.  Using oil is essential for an ultra crispy and flavorful result.
  3. Make sure the oil is hot. When you add the latkes to the skillet the oil needs to be hot.  It should sizzle as the potato mixture slides into the pan and hits the hot oil.
  4. Use a large non-stick skillet and make sure it is not over-crowded.
  5. Keep the latkes thin.  Oftentimes, I see people making their latkes like mini hamburgers.  It won’t crispy up all the way through unless you flatten the potato mixture into a thin disc when frying.  
  6. Enjoy right away.  Latkes are crispiest when enjoyed while hot – fresh off the skillet.  After being stored in the refrigerator they will start to get slightly soggy.  If you do have to make them an hour or so in advance I recommend keeping them warm in the oven at 225 degrees.  

With these tips in mind you will master perfectly crisp latkes.  They will go quickly so you may want to double up the recipe below by selecting “SCALE: 2x” in the recipe card.  

Crispy Vegan Potato Latkes

What are the health benefits of potatoes?

Potatoes have gotten a bad reputation because of how they are typically prepared: doused in butter, deep-fried or topped with bacon and high-fat cheeses. However, potatoes themselves have an impressive nutritional content. They contain complex carbohydrates and are a rich source of heart-healthy fiber (which keeps you satisfied longer), vitamin C and potassium. In fact, potatoes have almost twice as much potassium as a banana. Potassium is essential for normal function of muscles (such as your heart) and maintaining electrolyte and water balance in your body. Potatoes also contain vitamin B6 and magnesium.  According to the Academy of Nutrition and Dietetics, potatoes contain phytochemicals, which are nutrients that are being studied for their role in protecting us from diseases such as cancer and heart disease.  Like other vegetables, potatoes are a low-calorie food and are free of fat, cholesterol and sodium.

How to select and store potatoes

Potatoes should be clean, firm, dry and smooth (no “eyes,” spots or sprouts). For optimal shelf life, they should be kept in a cool, dry, dark and well-ventilated space for three to five weeks. Do not wash the potatoes before storing or they might decay.

Classic Crispy Potato Latkes

Looking for a different spin on traditional potato latkes?

Give my Spiralized Sweet Potato Latkes a try.  They are vegan, gluten-free and nut-free as well.  And for dessert try my refined sugar-free Hanukkah Sugar Cookies (vegan and gluten-free).

Now, let’s make these amazing vegan and gluten-free Crispy Potato Latkes!

When you make this recipe, snap a pic and use the hashtag #eatingbyelaine on INSTAGRAM to be featured in my stories.

 

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Vegan Gluten Free Potato Latkes

Crispy Vegan and Gluten Free Potato Latkes


  • Author: Elaine Gordon
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 10 1x

Description

A vegan and gluten-free take on the classic potato latke recipe.  These potato pancakes are crispy on the outside and soft on the inside.  They are seasoned to perfection and made with six simple ingredients.  No egg or matzo meal required and yet they still stay together.


Scale

Ingredients

  • 2 russet potatoes, peeled and grated
  • 1/2 large white onion, grated
  • 1.5 tablespoons arrowroot powder/starch
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Olive oil, for frying
  • For serving: unsweetened plain apple sauce, vegan sour cream, dill, green onions, flaky sea salt

Instructions

  1. Coarsely grate the potatoes and onion using a box grater.  Use a cheesecloth or nut milk bag to squeeze and wring out as much of the liquid as possible.  Discard the liquid and place the grated potatoes and onions into a medium-sized mixing bowl.
  2. Add the arrowroot powder/starch, garlic powder, salt and pepper and stir to combine until the arrowroot powder is absorbed.  Set potato mixture aside.
  3. Heat 1/4-inch of olive oil in a non-stick skillet over medium-high heat.  Once the oil is hot, form the potato patties.  To do this pack the potato mixture into a 1/4 cup measuring cup to help mold into patties.  Carefully place each patty in the skillet (I did this in two batches).
  4. Use a spatula to flatten the potato pancakes.  The thinner they are the crispier they will be.  Cook for 4-5 minutes per side until deeply golden brown with crispy edges.
  5. Transfer the latkes to a plate lined with paper towels to sop up excess oil.  Once slightly cooled, place another paper towel on top and gently press down to sop up the oil on the top of the latkes if desired.
  6. Repeat until all the batter is fried, adding more oil to the pan as needed.
  7. Serve latkes while hot with apple sauce, vegan sour cream, green onions, fresh dill and/or flaky sea salt.  If making in advance, move the latkes to a parchment-lined baking sheet and keep in the oven at 225 degrees until ready to serve.

Notes

You can also grate the potato and onion using a food processor with a coarse grating disc.

  • Method: Stovetop

Keywords: vegan and gluten free potato latke

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