Latkes (Vegan, Gluten-free)

Who doesn’t love potatoes? If you don’t, then this post isn’t for you. Also, you’re weird! Don’t worry, I still love you, mainly because I won’t have to share my fries or latkes with you. All jokes aside, though, I never really knew the difference between a latke and hash browns. Latkes have a creamier interior and crispier exterior, so basically they’re an upgraded hash brown.

The key to getting these nice and crisp is to use potato starch. Start with plain old russets and scrub them well. Shred them on a box grater along with an onion. Then the other key is to squeeze out as much of the liquid as possible. I used a nut milk bag. Save the fluid that comes out! Let that sit for a few moments, pour off the brown liquid, and you’ll be left with some white potato starch at the bottom. Add that back to the dry shreds. Some flax meal, potato starch, salt, and pepper are all you need to add.

I went traditional and topped mine with sour cream and green onions since I’m still doing this elimination diet and can’t have apples, but applesauce is a traditional topping as well.

RECIPE

2 large baking potatoes

1/2 of a yellow onion

2 The Incredible, Edible (Flax) Egg

1/4 cup potato starch

Salt and pepper, to taste

Oil for frying

METHOD

Using a box grater, shred the potatoes and onion together. Place in a nut milk bag or cheesecloth and wring out as much liquid as possible. Catch the liquid in a measuring cup and set aside.

Place the potatoes in a large bowl and add the flax egg and about 1/4 cup of potato starch. Season with salt and pepper. Mix together until combined.

Now, pour off all the liquid from the potatoes and save the white starch at the bottom. Add that to the potato mixture and mix well. You want the mixture to hold its shaped when formed into a patty. If it’s too wet, add more starch. If it’s too dry, add a little water.

In a heavy pan, like cast iron, add about 1/4 inch of oil and heat over medium to medium high heat.

Form patties and fry until golden brown. Flip and fry the other side until golden brown. Place on a rack or plate lined with paper towels to drain off the extra oil. I got about 8 latkes from two very large potatoes.

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