The best recipe for potato latkes without eggs, cheese, or dairy. These crispy potato fritters are vegan and gluten-free. Also, these savory pancakes are quick and easy to make at home with only 8 simple everyday ingredients.
6tablespoonsunflower oil for fryingthe amount of oil used for frying will depend on the size and quality of the pan, add more oil , as you fry, if needed
1teaspoonsaltadd more to taste
½teaspoonground pepperfreshly ground
½teaspoondried dill
Instructions
First, prepare your flax egg. In a small container, mix 1 tablespoon ground flaxseed with 3 tablespoon water. In the meantime, grate potatoes and onion on the coarse side of the grater. After that, over a fine-mesh strainer, with clean hands, squeeze out the excess liquid as much as can. Pour out the liquid out of the bowl. You can use a cheesecloth for this step. To achieve the perfect crispiness, the potato-onion mixture must be as dry as possible.
In a big bowl, mix all the ingredients together, except for the oil, until everything is well incorporated.
Next, scoop ¼ cup of the mixture, form latkes with your hands, or just place it directly in the heated frying pan and flatten slightly with a spatula or fork.
You don't need much oil to fry your potato latkes but it's important to heat up the oil on high BEFORE you start frying the latkes. In this way, you'll keep them from sticking to the pan or becoming too greasy. They should sizzle immediately after entering the oil. At this point, reduce the heat to medium-high. Cook each side for about 5minutes or until your latkes are golden-brown on both sides. I cook 4 at a time. After frying, place cooked potato latkes on a plate lined with a paper towel.
Our favorite way to enjoy them is directly from the frying pan, while still hot and crispy with this ultra-creamy ranch dressing (without mayo), homemade hummus, sugar-free applesauce, or avocado dip as a starter, side dish, or simple snack. Store any leftovers in the fridge for up to 3 days or freeze in a freezer-friendly container (after completely cooled) for up to 1 month.
Notes
It's best to use starchy potatoes like Yukon Golds or Russets. Because of their high-starch content, they won't fall apart and you'll need less flour to bind the mixture.
The secret for extra crispy fritters is to squeeze as much moisture as possible from grated potatoes and onion.
To keep the potatoes from browning, you need to quickly make and fry the latkes.
If you are using a good non-stick frying pan and heat the oil before frying, you won't need much oil. If your latkes start to stick on the pan, add more oil, as needed.
Use any neutral vegetable oil for frying: sunflower, canola, grapeseed oil.
If the mixture is too soggy and doesn't hold its shape then frying, add more flour, one tablespoon at a time, to get the right consistency as shown in the pictures.
To check if each side is cooked well when you flip the latkes, they should hold together and not break apart.
Cook each side for 4-6 minutes, adjusting the heat if necessary.
Feel free to add more seasoning to the mixture.
Make the latkes as thin or thick as you like by pressing them down with a spatula or fork.
Potato latkes are the crispiest when served immediately, reheat them in the oven layered on a baking sheet at 350°F / 176°C for 10 minutes to retain their crispiness. Be careful not to burn them out!
This recipe yields 10 latkes, double or triple the recipe for a crowd.
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