Gluten-Free Vegan Latkes
Prep time
Cook time
Total time
This unique recipe uses chewy gluten-free bagels and an easy egg substitute to help bind the latkes.
Serves: 6 servings
  • 6 to 7 medium russet potatoes (about 2½ pounds), peeled and shredded
  • 1 medium onion, peeled and grated
  • ¼ cup potato starch (not potato flour)
  • 1 to 1½ cups gluten-free bagels or bread, processed into fine crumbs
  • 1 egg substitute (1/2 tablespoon ground golden flaxseed + 1 tablespoon water + ½ teaspoon oil)
  • ¼ teaspoon xanthan gum
  • Salt, to taste
  • Black pepper, to taste
  • Oil, for frying
  1. Add the potatoes and onion to a large bowl and stir until combined. Add the potato starch and stir until no dry spots remain. Let sit for a few minutes until sticky.
  2. Add 1 cup of the bagel crumbs, the egg substitute, xanthan gum, salt, and pepper and stir until well combined. The mixture should get sticky and be able to hold together. If it is too runny, stir in more bagel crumbs as needed.
  3. Heat oil (about 2 to 4 tablespoons) in a skillet over medium heat.
  4. Once hot, scoop the potato mixture with a cookie scoop into the frying pan. Press each scoop flat with spatula. Fry the latkes on one side for about 4 to 5 minutes, or until golden brown. Flip and fry for another 4 minutes, or until golden brown. This will need to be done in batches.
  5. Transfer the cooked latkes onto paper towels for draining. Place the latkes in a single layer on a baking sheet in a warm oven until ready to serve.
Recipe by Go Dairy Free at