Latkes are one of my favorite more popular holiday foods, but I’ve never seen them sold anywhere (restaurants or grocery stores) where they are vegan & gluten free. Since we’re dedicating December to all things holiday related here at PLVNT, we though we would create a vegan & gluten free latke recipe for you! This recipe is very easy to do, and only requires a few steps, as well as creating a lot of leftovers to enjoy the next day.
For the latkes themselves, all you’ll need is russet potatoes, yellow onion, flax egg, flour, salt, pepper, garlic granules, & cayenne pepper. I usually have all of these ingredients in my house anyways, so its usually pretty cheap and fast to get these going. All you need to do is grate your onion & potato, and mix with everything else! Start by peeling your potatoes & onion. We used a grating attachment on medium in our food processor to do all the hard work, but if you have a cheese grater you can hand grate them with that! After you have grated all of your potatoes and onions, place them into a fine mesh strainer and squeeze them to release as much moisture as possible. To make a flax egg, all you’ll need is brown flax seeds & water. You’ll need to grind your flax into a powder, so if you don’t have a coffee / spice grinder, or high powered blender, I’d suggest just purchasing pre ground brown flax seeds. Simply mix equal parts ground flax with water, and add to the potato / onion mixture with your salt, pepper, gluten free flour, garlic granules, and cayenne pepper.
Once you have your potato mix ready to go, heat up your coconut oil & butter in a deep skillet over medium heat. You’ll want to heat up your oil & butter for about 3-4 minutes before adding your latkes, because you want the oil to be nice and hot so the start browning right away. Form your potato mixture into patties, about 3 inches in diameter, and about a quarter – half inch thick. Make sure you squeeze them tightly together before adding to the pan, so that the flax egg can re bind itself with everything, and that all excess moisture is removed. Place in the oil, but make sure to leave space between each latke, so that they crisp up and don’t steam. Cook over medium heat for about 4-5 minutes on each side, or until golden brown and crispy. Transfer them to a paper towel to blot after they are done in the pan, and then add them to a baking sheet in a 200 F preheated oven to keep warm and crisp while you finish cooking the rest of your batches. Depending on the size of your pan, you should have about 2-3 batches to make from this recipe.
For your applesauce, you’ll need to peel / core / dice your red apples. We used Gala apples for our sauce, but any red apple will work. If you like a bit of tartness to your applesauce, you can use Granny Smith apples! Add your diced apples to a sautee pan with water, brown sugar, cinnamon, and salt, and allow to cook covered over medium heat for about 15 minutes, until the apples have completely softened. Once your apples are done cooking, you have a few options; 1. You can remove the apples from the liquid and mash with a fork lightly for a very chunky applesauce, 2. You can remove the apples from the liquid, and place in a food processor with about 1 tablespoon of the cooking liquid and plus to combine for a moderately chunky applesauce, or 3. You can place all the apples & cooking liquid in a food processor for a very smooth applesauce. We made ours in the food processor with about 1 1/2 tablespoons of cooking liquid so that it still had a few chunks, but overall was nice and smooth. This stores very well in the fridge for about a week or so. For the coconut sour cream, all you need to do is simply mix your coconut cream and apple cider vinegar together, and refrigerate until needed. Once your latkes, applesauce, and sour cream are finished, you can plate them all together, and serve!
- 1 large yellow onion
- 3.5 pounds russet potatoes, peeled
- 4 tbs flax powder (ground brown flax seeds)
- 4 tbs water
- 4 tbs gluten free all purpose flour
- 2 tbs pink himalayan salt
- 2 tbs black pepper
- 1 tbs garlic granules
- 1 tsp cayenne pepper
- 6 tbs coconut oil
- 3 tbs vegan butter
- Grate your onion & potatoes so that they both turn into hashbrowns, and place in a fine strainer to press out as much moisture as possible.
- Mix your flax powder with your water and whisk to combine, add to a large mixing bowl with your salt, pepper, garlic granules, cayenne pepper, flour, and potatoes / onion. Mix very well until combined.
- Add your coconut oil and butter to a deep skillet, and heat for about 2-3 minutes over a medium heat. Form your mixture into patties, about 3 inches in diameter, and about a half inch thick, and squeeze together so that any moisture is removed, and that everything is packed together nicely. Place into your hot oil, and allow to cook 4-5 minutes on each side. Every time you add more latkes to your pan, make sure you add another tablespoon of butter or oil so that the latkes have oil that goes up them halfway.
- Once you’re latkes are browned, transfer to paper towels to blot excess oil, and then transfer to a baking sheet in a 200 F preheated oven to keep warm & crispy until you’re finished cooking all of your latkes.
COCONUT SOUR CREAM
- 1 14 oz. can coconut cream
- 1/2 tbs apple cider vinegar
- Mix both ingredients together until smooth, transfer to the refrigerator until needed. If you want it to be very thick, you can transfer to the freezer for about 10 minutes to thicken up.
- 4 gala apples (any red apple will work)
- 1/2 cup water
- 1/4 cup packed dark brown sugar
- 1/2 tbs ground cinnamon
- 1/2 tsp pink himalayan salt
- Peel, core, and dice your apples, and add them to a skillet with the rest of your ingredients. Cover and cook over medium heat for 15-20 minutes, or until the apples have completely softened.
- Once they are done cooking, transfer to a food processor. You can pulse lightly for a chunky applesauce, with very little liquid from the pan added; or add all the liquid and process on high for a smooth applesauce
- Place in the refrigerator until needed.