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When Kyla and I were trying to come up with a recipe this week our thoughts were of course centered around Christmas. Main course? Sides? Vegetables? Dessert? Brunch? There are lots of angles to come at this from. We decided that what everyone probably needs is a “light” sort of Christmas or Boxing Day morning snack that’s filling but not over the top. That’s how we landed on latkes. What’s better than a great Jewish staple for Christmas. If you’re from Eastern Ontario or Quebec you’ll probably have had latkes at Ben’s in Montreal after a night of partying. These are pretty straight forward to make but do require a little planning ahead. It’s worth it though as these Potato Latkes are Vegan and Gluten Free and delicious. You can leave the potato to strain over night if you want these for a morning snack.

Potato Latkes - Vegan and Gluten Free
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Potato Latkes – Vegan and Gluten Free

Course: Sides, Snacks, BrunchCuisine: VeganDifficulty: Easy
Servings

6

servings
Prep time

2

hours 

15

minutes
Cooking time

30

minutes
Total time

2

hours 

45

minutes

Ingredients

  • 4 cups of potato, grated

  • 1 cup of onion, grated or finely chopped

  • 1/2 cup of chickpea flour (or regular flour if you aren’t gluten free)

  • 3 Tbsp of JUST Egg or 1 flax egg (Flax egg = 1 Tbsp of ground flax and 3 Tbsp of water)

  • 1 1/2 tsp of corn starch

  • 1 clove of garlic, minced

  • 1 tsp of dried parsley

  • 1/2 tsp of salt

  • 1/4 tsp of ground pepper

  • Oil for baking or frying

Directions

  • If using a flax egg, stir together the ground flax and water in a small bowl and set aside.
  • Put the grated potato and onion in a cheese cloth or a strainer over a bowl and strain the liquid for about 2 hours.
  • Put all the dry ingredients in a mixing bowl.
  • Preheat your oven to 425° F.
  • When the potato has finished straining, add it to the dry ingredients along with the egg replacement and stir until a consistent, sticky mixture forms.
  • Line a baking sheet with parchment and spread a thin layer of oil over the parchment.
  • Form 6 pancake sized latkes on the oiled parchment.
  • Bake for 15 minutes, flip the latkes and bake for another 15 minutes or until the latkes golden.
  • You can fry these in oil if you prefer as you would any fritter.
  • Serve with your favourite condiment or on their own.

Notes

  • I

Potato Latkes – Vegan and Gluten Free
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