GF Latkes
Prep. Time
15 minutes
Cook Time
15 minutes
Servings
20 latkes
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, egg-free, Nut-Free
These gluten-free latkes are built around sweet potato, potato, and onion, with almond and lentil flours giving the mixture enough structure to fry cleanly and hold its shape. Beyond texture, the ingredient mix is what makes this recipe especially solid nutritionally. Sweet potatoes contribute complex carbohydrates, potassium, and beta-carotene, while regular potatoes add bulk and energy without overpowering the flavor. Lentil flour brings plant-based protein and fiber, helping the latkes feel filling and steady rather than snack-like. Almond flour adds fats that improve satiety and mouthfeel, which matters in a pan-fried recipe. The flax egg contributes additional fiber and omega-3 fats while keeping the mixture cohesive without eggs. The result is a latke that’s not just crisp and satisfying, but also balanced enough to work as a proper meal component rather than a side that leaves you hungry an hour later.
Ingredients
Making the Batter
1 sweet potato
1 Russett potato
1 yellow onion
1 tbsp flaxseed meal
3 tbsps GF breadcrumbs
2oz (60g) red lentil flour
2oz (60g) almond flour (see notes for a nut-free recipe)
1/4 cup plant-based milk + 1 tbsp apple vinegar
Vegetable oil for frying
For Seasoning
1 tsp salt
1 tbsp garlic-salt
1 tsp Consomme
1/2 tsp ground peppercorn
Instructions
Peel the vegetables, and cut them to 3-4 chunks, or as much as needed so they fit your food processor.
In a food processor with a steel blade, grind the vegetables until nearly mashed.
In a large mixing bowl, combine all the ingredients, including the processed vegetables, and mix well.
Heat a large skillet to medium, and generously grease it with vegetable oil.
Scoop batter and dense/shape it to an about 3'' semi-flat circles, and place them one by one on the skillet.
Fry 2-3 minutes on each side, or until golden, and then flip to fry the other side.
Remove from the skillet and place on a plate lined with paper towel to absorb residual oil.
Serve hot (best way to enjoy this one), or refrigerate them in an air-tight container up to 3 days.
Notes
For a nut-free recipe - replace the almond flour with more lentil flour (ratio 1:1).
Check the plant-based label, to ensure it is free of any allergens, as needed.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.