Baked Potato Latkes -- Gluten-Free, Oil-Free Vegan Recipe
These gluten-free potato latkes are a healthy, plant-based take on a classic Jewish recipe. Chickpea flour replaces traditional egg. Plus, they're baked oil-free for low-fat, vegan nutrition. Serve these with Easy Applesauce for Hanukkah or enjoy as a tasty appetizer at any party.
Servings: 4
Calories: 98kcal
Ingredients
- 2 medium Russet potatoes peeled and quartered (about 1 pound)
- 1 small onion peeled and quartered (about 4 ounces)
- 1/4 cup chickpea flour 30g
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425 F. Line a baking sheet with parchment paper or a non-stick baking mat.
- To grate the potatoes and onion: Set up the small hole opening on a food processor slicing blade. Feed the onions and potatoes through the food processor. If you don't have a food processor, you can also use the small hole opening of a box grater.
- To make the Gluten-Free, Oil-Free Vegan Baked Potato Latkes: Transfer the shredded onion and potato to a clean kitchen towel, set up over a colander. Squeeze the onion potato mixture to get out as much of the moisture as you can. Discard these juices.
- Transfer the squeezed onion potato mixture to a mixing bowl. Add the chickpea flour, garlic powder, baking powder, and salt.
- Portion about 1/4 cup of the potato onion mixture for each latke, onto the pre-lined baking sheet. Flatten with your hands. This should make about 15-16 latkes.
- Bake for 15 minutes (20 if using a Silpat). Then, flip the latkes over and bake another 10-15 minutes.
- Serve immediately with applesauce.