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.
- 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.
- Add the arrowroot powder/starch, garlic powder, salt and pepper and stir to combine until the arrowroot powder is absorbed. Set potato mixture aside.
- 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).
- 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.
- 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.
- Repeat until all the batter is fried, adding more oil to the pan as needed.
- 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.
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