Are you excited? You will be once you try these! My man grew up Jewish and latkes were a big part of their family during the holidays. Once becoming a vegan, he stopped eating them because of the eggs in the recipe. Since moving to Sacramento, I have embraced his Jewish side and have undertaken the fine art of vegan Jewish cooking. Our favorite item to eat any time of the year is latkes. We are crazy about potatoes and latkes bring out the yummy flavor of them. I started out veganizing them by using spelt as the flour but then I moved on to making them gluten free due to his allergy to gluten.
I chose garbanzo bean flour for this recipe because I think it pairs nicely with the other flavors and gives it a Mediterranean aspect and delicious flavor. Besides, every body loves ‘banzos, right? Just kidding. If you can’t find it, use brown rice flour to keep it gluten free or spelt to just make it wheat free.
We go for the traditional sour cream and apple sauce method of enjoying our latkes. For the sour cream, we absolutely love the vegan sour cream by Follow Your Heart – it tastes just like the real thing when you add a latke and a little apple sauce. You can also add a little bit of hot sauce if you like it spicy.
If you can make it to the farmer’s market, get some fresh zucchini and carrots – I’ve also added them to the original latke repertoire which makes them subtly delicious. Our whole family has given Huge Mazel Tov’s on this recipe and I hope you will enjoy it too.
Gluten Free Latkes
6 starchy white potatoes, peeled if you don’t like the skins
1 medium onion (we like the sweet red ones)
1 large or 2 smaller zucchini
2 carrots, peeled
½ tsp sea salt, or to taste
¼ tsp pepper
¼ cup of organic non-GMO corn starch or potato starch
1 ½ -2 cups Garbanzo bean flour
Safflower oil or your favorite oil for frying
If using a food processor:
Use the grating blade to shred the potatoes, onion, zucchini and carrots.
If shredding by hand, use a grater to shred all the potatoes, zucchini and carrots. Dice the onion as finely as possible.
Put all vegetables in a large mixing bowl and blend.Add the starch of your choice and mix.Allow it to dissolve for a couple minutes and get sticky from the moisture of the potatoes.
Add the salt, pepper and flour combining well.The mixture should get sticky and be able to hold together and form well.Use more or less flour to get to this consistency.Let mixture sit while heating up the oil.
In a non-stick skillet, add the oil for frying and heat on medium-high heat.Do not let the oil smoke—it too hot!Turn me down!You want to have a good amount of oil in your pan because these babies love to suck up the oil and get crispy good.
While the oil is heating up, set your oven to warm to keep the latkes warm until you’re ready to serve.Also have a plate with paper towels ready to soak up their oil when you first bring them out of the pan.
When the oil is hot and ready, take a large cookie scooper and scoop the latke mixture into the pan and press them flat with a spatula.If you don’t have a scooper, just use your wet hands and roll into medium balls and flatten with spatula.Fry the latkes on one side for about 4-5 minutes, or until they are golden brow.Flip and fry for another 4 minutes.We like ours a bit crispy here so reduce the frying time by a minute if you want them less crisp.
Transfer to the paper towel plate and to dry and them place in warm oven on baking sheet.Continue the process until you’re out of mixture. Munch on a latke while completing, it takes some time.
Serve warm with applesauce and our favorite Follow Your Heart Sour Cream, which we tossed some fresh parsley and chives into.