With Hanukkah on the horizon, I thought it was a good time to dust off and update our latke recipes. This clever idea for gluten-free vegan latkes was shared with us many holidays ago by Enjoy Life Foods. It was from their baking days when they produced bagels.
Gluten-Free Vegan Latkes with Options for All
Traditional latkes are naturally dairy-free, but they usually contain eggs and wheat. This recipe uses a combination of starch and gluten-free crumbs in place of the flour.
How to Pick Your Gluten-Free Bread
Canyon Bakehouse makes great dairy-free, gluten-free bagels, but they do contain egg. In fact, many gluten-free bread products contain egg. Feel free to use one of these if you are okay with baked eggs. But for gluten-free vegan latkes, look for brands like BFree, that are made without eggs.
Can You Use Another Starch?
Potato starch is heavier, and obviously fits the flavor of these potato latkes. But you can substitute cornstarch, or possibly even arrowroot or tapioca starch, if needed.
What to Serve with these Gluten-Free Vegan Latkes
For top allergen-free, you can serve them with applesauce, or simply enjoy them plain! Or for a special treat, serve them with the Coconut Crème Fraîche recipe in Go Dairy Free: The Guide and Cookbook. If soy is okay, try a dollop of tofu sour cream. If nuts are okay, this creamy cashew sour cream is a marvelous topper.
Special Diet Notes: Gluten-Free Vegan Latkes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 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
- 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.
- 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.
- Heat oil (about 2 to 4 tablespoons) in a skillet over medium heat.
- 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.
- 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.