Go Back
–+ servings

Gluten-Free, Vegan Potato Latkes

Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5

Equipment

  • Large frying pan

Ingredients

  • 4 cups grated russet potatoes
  • 2/3 cup gluten-free baking flour such as Bob's Red Mill One-to-One Gluten-Free Baking Flour
  • five green onions, green and white parts, chopped and divided
  • 6 tbsp gluten-free, dairy-free, soy-free oat milk (I used Oatly)
  • 2 tbsp cornstarch
  • 2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp dill weed
  • ½ tsp black pepper
  • 3 tbsp olive oil

Garnish and sides:

  • more fresh green onions, chopped
  • chopped fresh chives
  • vegan sour cream to serve alongside latkes (make sure it's free of soy and nuts)
  • applesauce

Instructions

  • Squeeze as much water out of the grated potatoes as possible.
  • Place drained potatoes, gluten-free baking flour, 1/4 cup chopped green onions, oat milk, cornstarch, salt, baking powder, dill weed and black pepper into a bowl and mix well with your hands until ingredients are evenly distributed throughout the dough. (The dough will be wet and sticky.)
  • Heat olive oil in large fry pan over medium-high.
  • Form dough into 10 3-inch round pancakes, carefully placing half of them into the hot oil in the pan.
  • Fry until golden brown, then flip and fry on opposite side until golden brown.
  • Remove to a paper towel-lined plate and repeat frying process with remaining five latkes.
  • Garnish with green onions and chives and serve alongside vegan sour cream and applesauce.