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
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!