Potato Latkes (Egg Free, Gluten free, Vegan)
- Peel, then shred, your potatoes.
- Let the shredded potatoes sit for a couple of minutes, then wrap them in a clean kitchen towel and squeeze out as much moisture as you can. Don't worry about getting every last drop.
- Mix together the tapioca flour, almond flour, flax meal, and onion powder in a small bowl.
- Add the flour mixture to the shredded potatoes, mix to coat well.
- Add the oil, and mix well.
- Preheat a heavy skillet or Dutch oven (I recommend cast iron for this job). Add enough oil to make at least a 1/2" layer in the bottom of the pan (see note) and let it heat until it sizzles when you drop a shred of potato in it.
- Use an ice cream scoop to portion your latkes. Roll each scoop firmly into a ball, then press gently into a pancake.
There are lots of opinions about how to shred your potatoes. Some say a box grater produces a superior latke; others say the food processor saves time and allows you to make huge batches of these without collapsing from exhaustion and numb arms. I used a box grater for the potatoes here (it's easier to clean!), but you can use whichever tool works best for you. To make these nut free, eliminate the almond flour, and use 1 1/2 Tablespoons tapioca flour instead. To make these Paleo compliant, sub white sweet potatoes for white potatoes. Onion powders can run the gamut in terms of quality. I love using dried aromatics for the convenience factor, but make sure you are using a product that consists of nothing more than onions. I shallow fry my latkes, meaning there should be a generous (minimum 1/2") layer of oil on the bottom of the pan before adding the latkes. If you prefer to deep fry yours, ensure there is enough oil to fully cover the latkes, and preheat it to 370-375° before cooking. Do not use olive oil to cook these. It doesn't hold up to high heat cooking. Coconut oil works well due to its slightly higher smoke point, but I prefer avocado oil, which has the highest smoke point of the three.
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