Crispy Vegan Gluten Free Latkes

What about potatoes and onions as pancakes? This is a classic for a good reason. These vegan or gluten-free latkes have a crispy outside and a tender inside. They are perfect for holidays and beyond.

These latkes may look simple, but it took many trials to perfect them. The final product is fluffy, savory, and comforting. They are also easy to make, only requiring one bowl and thirty minutes. We’ll show you exactly how to make it!

Latkes: Origin and History

The word Latke comes from Yiddish and means “small fried pancake.” Although latkes can be made with a variety of vegetables, the most common is potatoes. Latkes are a popular dish during Hanukkah.

How to make vegan, gluten-free latkes

This Latke relies on potato starch for the gluten-free flour and chickpea “egg” as the substitute egg. This duo ensures that the latkes stay together. The result was not as fluffy when we used a flax egg.

We’re ready to start making latkes with potato starch and chickpea powder. They begin with grated russet potatoes and onion.

Squeeze out any excess liquid from potatoes and onions. Do you want to know if you really have to squeeze out the juice? Yes, a resounding YES. Both ways were tested, and there was a significant difference in texture as well as taste! The extra effort is worth it.

Then, combine the potatoes and onions squeezed out with Baking Powder to add more fluffiness. Salt is added for flavor. The mixture should be formed into small patties that have jagged edges. This will ensure crispy outer rims when they are fried. ).

We used avocado oil for frying. However, any neutral oil that has a high smoke point and is suitable will also work. These beauties will be ready to serve with your favorite toppings once golden brown.


  • One pound russet potato, peeled (2 large potatoes) or grated.
  • Half a small onion will yield 1/2 cup (113 g).
  • Use two tablespoons of chickpea (flour) to make “egg” from chickpeas
  • Water (to make “egg” of chickpeas): 2 Tbsp
  • 14 cup potato Starch*
  • 1 tsp of baking powder
  • Add more sea salt to the topping if desired.
  • Avocado oil, divided, or any other high-heat oil.


  • Use a large box grater to grate the potatoes and onions. You can also use the grating attachment of your food processor. Put the grated onion and potato into a cheesecloth, a Nut Milk Bag, or a clean towel. Squeeze out as much liquid as possible. (We got about 1/2 cup juice or 120 ml. // Adjust if you change the default number of servings).
  • Mix chickpea starch with baking powder and salt in a medium bowl. Add the potato onion mixture squeezed out and mix well.
  • Heat 2 Tbsp (30ml) of oil in a medium skillet on medium heat. Press 1/4 cup into a flat, jagged patty between your hands. This will create a crispy outer edge. When the oil is hot, add as many latkes to the pan as you can comfortably fit. Cook for 2 minutes on each side until golden brown. If the latkes are browning too fast, reduce the heat a little.
  • Transfer the cooked latkes to a plate covered with paper towels and sprinkle them with salt. Repeat the cooking process using the remaining 2 Tbsp oil (30 ml). You can keep the latkes warm in an oven set to 200 degrees F (93 Celsius) if you are making a big batch or will not be serving them immediately.
  • Serve hot with vegan sour cream, applesauce, and vegan sour cream. ).
  • The best is to eat it fresh. Leftovers can be kept in the fridge for up to 2-3 days. Reheat at 350 F (176 C) for 5-10 mins until heated through.

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