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.
Ingredients
Scale
- 2 large russet potatoes, peeled and grated
- 1/2 large white onion, grated
- 2 tablespoons arrowroot powder/starch
- 1 teaspoon garlic powder
- 1 teaspoon fine salt (plus more for garnish)
- 1/4 teaspoon pepper
- Olive oil, for frying
- For serving: homemade apple sauce, vegan sour cream, dill, chives, flaky sea salt
Instructions
- Grate the potatoes and onion. Coarsely grate the potatoes and onion using either a box grater by hand or food processor with a coarse grating disc.
- Squeeze out the excess water. Use a cheesecloth or nut milk bag to wring out as much of the onion and potato water as possible. Discard the water and place the grated potatoes and onions into a large mixing bowl.
- Add the arrowroot powder and seasonings. Stir to combine the arrowroot powder, garlic powder, salt and pepper with the potatoes and onions. Set aside the potato mixture briefly.
- Heat the skillet with olive oil. Heat 1/4-inch of olive oil in a cast iron skillet (or any large skillet/frying pan) over medium heat.
- Form the potato patties. Pack the potato mixture into a 1/4 cup measuring cup to help mold them into patties. Use your fingers to press out any liquid. Carefully place each patty onto the skillet.
- Flatten the pancakes immediately on the skillet. The thinner they are, the crispier they will be.
- Cook for 5 minutes per side. Cook each side until deeply golden brown with crispy edges. If they do not easily lift off the skillet with a spatula then they are not ready to be flipped.
- Transfer the latkes to a plate lined with paper towels to sop up excess oil. Sprinkle the latkes with salt while they are still hot and then let them cool for a couple minutes. If desired, place another paper towel on top and gently press to sop up additional oil - you may want to sprinkle with more salt if doing so.
- Repeat until all of the latkes are fried, adding more oil to the pan as needed.
- Serve the latkes while hot with homemade apple sauce, vegan sour cream, chives, 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 F until ready to serve.
Equipment
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good quality olive oil (use code EBE25 for 25% discount)
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While these are best when fresh, store leftover latkes in an airtight container in the refrigerator for 3-5 days. Make sure they are completely cool before storing, otherwise they will steam and get soggy.
Reheat latkes in the oven at 300 degrees F for about 10 minutes until warmed through. They can also be reheated in the air fryer at 300 degrees F for 5 minutes.
- Prep Time: 10
- Cook Time: 20
- Category: Appetizer
- Method: Stovetop
- Cuisine: Jewish