Potatoes and onions in pancake type? It’s a favourite for a purpose, buddies. These vegan and gluten-free latkes are crispy on the skin, tender on the within, SO scrumptious, and excellent for the vacations and past!
These latkes would possibly look unassuming, however they took many checks to good. Not solely is the ultimate outcome fluffy, savory, and extremely comforting, however they require simply 1 bowl, half-hour, and 7 elements to make! Allow us to present you the way it’s performed!
Origin of latkes
The phrase latke is Yiddish and derives from a phrase which means “small fried pancake.” Whereas latkes are made out of a wide range of greens, potatoes are commonest. Latkes date again so far as the Center Ages and are generally loved through the Jewish celebration of Hanukkah.
The best way to make vegan gluten-free latkes
These latkes depend on potato starch because the gluten-free flour and a chickpea “egg” (chickpea flour + water) because the egg substitute. This mighty duo retains the latkes fluffy and ensures they maintain collectively. We additionally examined with a flax egg, however the outcome was gummy and never as fluffy!
With potato starch, chickpea flour, and some different easy elements helpful, we’re able to make latkes! They start with grating russet potatoes and onion.
Then it’s time to squeeze out the surplus liquid from the potatoes and onions. Are you questioning in the event you actually have to squeeze it out? BIG YES. We examined each methods and it makes a noticeable distinction in each texture and taste! It’s value the additional effort.
Subsequent, we mix the squeezed-out potatoes and onions with baking powder for extra fluffiness and salt for taste. Type the combination into small patties with jagged edges to make sure a crispy outer rim when fried (yum!).
For frying, we went with a shallow layer of avocado oil, however any impartial oil with a excessive warmth smoke level will work. As soon as crispy and golden brown, these beauties are prepared on your favourite latke toppings!
We hope you LOVE these vegan and gluten-free latkes. They’re:
Crispy on the skin
Tender on the within
& SO scrumptious!
We love them with basic toppings like (vegan) bitter cream and applesauce, however you actually can’t go incorrect with toppings when the bottom is crispy, fluffy, starchy, and potato-packed. Let your internal chef information the way in which!
Extra potato favorites
Should you do this recipe, tell us! Go away a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 4 (2-latke servings)
- 1 pound russet potatoes, peeled and grated (~2 massive potatoes or ~2 ½ cups grated)
- 1/2 cup grated onion (1/2 small onion yields ~1/2 cup or 113 g)
- 2 Tbsp chickpea flour (to make chickpea “egg”)*
- 2 Tbsp water (to make chickpea “egg”)
- 1/4 cup potato starch*
- 1 tsp baking powder
- 1/2 tsp sea salt (plus extra for topping)
- 1/4 cup avocado oil (DIVIDED // or different impartial, excessive warmth oil)
Grate the peeled potatoes and onion utilizing the big aspect of a field grater or the grating attachment on a meals processor. Place the grated potato and onion into cheesecloth, a nut milk bag, or a clear dish towel and squeeze out as a lot liquid as attainable (we bought ~1/2 cup liquid or 120 ml // regulate if altering the default variety of servings).
In a medium mixing bowl, mix chickpea flour and water and whisk till clean to create a chickpea “egg.” Then add the squeezed-out potato onion combination, potato starch, baking powder, and salt and stir to mix.
Warmth 2 Tbsp (30 ml) oil in a massive skillet over medium-high warmth. Type latkes utilizing ~1/4 cup of the combination and urgent it between your palms right into a flat patty with jagged edges (this creates a scrumptious crispy outer rim — yum!). As soon as the oil is sizzling (take a look at it by including a small piece of the potato combination — it ought to sizzle), add as many latkes as will match comfortably within the pan and prepare dinner for 2-3 minutes per aspect, till deeply golden brown and crispy. Scale back the warmth barely if browning too rapidly.
Switch the cooked latkes to a plate lined with a paper towel and sprinkle with salt. Add the remaining 2 Tbsp (30 ml) oil to the skillet and repeat the cooking course of with the remaining latkes. If making a big batch or not serving straight away, you may maintain them heat in a 200 diploma F (93 C) oven.
Greatest when recent, however leftovers will maintain for 2-3 days within the fridge. Reheat in a 350 F (176 C) oven for 5-10 minutes till warmed by way of.
Serving: 1 (two-latke serving) Energy: 181 Carbohydrates: 34.8 g Protein: 3.3 g Fats: 3.7 g Saturated Fats: 0.5 g Polyunsaturated Fats: 0.6 g Monounsaturated Fats: 2.5 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 423 mg Potassium: 540 mg Fiber: 2.1 g Sugar: 2 g Vitamin A: 2 IU Vitamin C: 8.2 mg Calcium: 91 mg Iron: 1.2 mg