Description
Potato pancakes, also known as potato pancakes, make the perfect traditional holiday meal, and now you can enjoy them allergy-free! These Gluten-Free Vegan Potato Latkes are so easy to make, you'll be enjoying them any time of year!
Ingredients
Units
Scale
- 4 medium sized Russet potatoes
- 1 cup yellow onion, shredded
- 2/3 cup gluten-free all purpose flour
- 3 flax eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- ~1 cup avocado oil to fry
- Chopped chives to serve
Instructions
- Peel the potatoes with a vegetable peeler. Use a box grater or a shredder attachment of your processor to grate the potatoes.
- Transfer into a bowl or colander that is prepared with a clean dish towel laid into it. Add the grated potatoes in the center of the towel. Squeeze the potatoes and drain the excess liquid.
- Finely grate the onion into a large bowl. Add the potato, flour, salt, and pepper, stir to combine.
- Prepare a large plate dusted with flour. With slightly wet hands, take two heaping tablespoons of the mixture and form it into a patty. Put it on a plate and repeat with the rest of the mixture. Dust them with a bit of flour. and press with your fingers until it’s flat.
- In a large frying pan or skillet over medium heat, heat avocado oil. Use a spatula to transfer the pancakes to the pan and press them down to make them flat. Don’t overcrowd the pan. Cook them for up to 5 minutes per side, or until golden brown and crispy. To keep them hot before serving, put them in the warm oven (70 °C/160 °F), while you fry the next batch.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Lunch & Dinner
- Cuisine: American