Gluten-Free Vegan Latkes
Crispy gluten-free vegan latkes made with grated potatoes, flaxseed, and gluten-free flour. Perfect dairy-free holiday side.
Ingredients
- 3 large Russet potatoes peeled and grated (about 3 cups)
- 1 medium yellow onion grated
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ¼ cup gluten-free all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 –4 tablespoons vegetable oil for frying
Instructions
- In a small bowl, mix ground flaxseed and water and let sit for 5–10 minutes until thickened. Grate potatoes and onion, then place in a clean kitchen towel and squeeze firmly to remove excess moisture. Transfer drained mixture to a large bowl. Add flax mixture, gluten-free flour, salt, black pepper, and garlic powder and mix thoroughly. Heat vegetable oil in a large skillet over medium heat. Scoop about 2 tablespoons of mixture and flatten into a patty in the skillet. Cook for 3–4 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate and repeat with remaining mixture. Serve warm.
Notes
Squeeze as much moisture as possible from potatoes to ensure crispiness. Cook in batches to avoid overcrowding. Reheat in a skillet or oven to restore crunch. Store in refrigerator up to 3 days.