Description
Crispy on the outside, soft on the inside, these Gluten-Free latkes are every bit as good as the originals! I love mine with vegan crème fraiche (or the California version with avocado and salsa!) but you could go “American style” and serve with ketchup – oy vay!
Ingredients
Scale
- 1 small yellow onion, shredded (by hand or in a food processor)
- 1 lb frozen hash browns, defrosted and well-drained (or 2 large russet potatoes, peeled and
- 2 eggs
- 2 Tbs. Avocado oil
- 2 Tbs. gluten-free flour (I use Cup-for-Cup)
- 1/2 tsp. baking powder
- Salt and freshly ground pepper, to taste
- Avocado oil for frying
Vegan Crème Fraîche Ingredients
- 2 cups vegan cream cheese
- 1 cup silken tofu
- 2 TB fresh lemon juice
- ¼ cup water
- ½ teaspoon sea salt
Instructions
- Heat an electric fryer to 400-degrees and fill half-way up with avocado oil. You can also do this in a very sturdy frying pan. Oil is ready when a little bit of latke batter thrown in fries up crisp right away.
- Once your potatoes and onions have been shredded by whichever means you prefer, put them in a large bowl lined with a clean kitchen towel. Gather the ends of the towel and squeeze the mixture to get as much water out as possible. Drain the water and dry the bowl, putting the mixture back in (without the towel)
- Add eggs, oil, flour, baking powder and as much salt and pepper as you would like to the mixture, stirring until just combined.
- Add dollops of the latke mixture into the hot oil (I make mine about 2-3 inches across) and fry until golden on each side.
- To keep latkes warm while the others are frying, line a baking tray with paper towels and line up the latkes on the paper towels, keeping in a 200-degree oven.
- Serve with Vegan Crème Fraiche and applesauce or your desired toppings.
Vegan Crème Fraiche Instructions
- Combine all ingredients in a blender and blend until smooth.
- Chill at least one hour.