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Potatoes and onions in pancake form? It’s a favorite for a reason, friends. These vegan and gluten-free latkes are crispy on the outside, tender on the inside, SO delicious, and perfect for the holidays and beyond!
These latkes might look unassuming, but they took many tests to perfect. Not only is the final result fluffy, savory, and incredibly comforting, but they require just 1 bowl, 30 minutes, and 7 ingredients to make! Let us show you how it’s done!
Origin of Latkes
The word latke is Yiddish and derives from a word meaning “small fried pancake.” While latkes are made from a variety of vegetables, potatoes are most common. Latkes date back as far as the Middle Ages and are commonly enjoyed during the Jewish celebration of Hanukkah.
How to Make Vegan Gluten-Free Latkes
These latkes rely on potato starch as the gluten-free flour and a chickpea “egg” (chickpea flour + water) as the egg substitute. This mighty duo keeps the latkes fluffy and ensures they hold together. We also tested with a flax egg, but the result was gummy and not as fluffy!
With potato starch, chickpea flour, and a few other simple ingredients handy, we’re ready to make latkes! They begin with grating russet potatoes and onion.
Then it’s time to squeeze out the excess liquid from the potatoes and onions. Are you wondering if you really need to squeeze it out? BIG YES. We tested both ways and it makes a noticeable difference in both texture and flavor! It’s worth the extra effort.
Next, we combine the squeezed-out potatoes and onions with baking powder for more fluffiness and salt for flavor. Form the mixture into small patties with jagged edges to ensure a crispy outer rim when fried (yum!).
For frying, we went with a shallow layer of avocado oil, but any neutral oil with a high heat smoke point will work. Once crispy and golden brown, these beauties are ready for your favorite latke toppings!
We hope you LOVE these vegan and gluten-free latkes. They’re:
Fluffy
Classic
Comforting
Crispy on the outside
Tender on the inside
& SO delicious!
We love them with classic toppings like (vegan) sour cream and applesauce, but you really can’t go wrong with toppings when the base is crispy, fluffy, starchy, and potato-packed. Let your inner chef guide the way!
More Potato Favorites
- Lentil Mushroom Stew Over Mashed Potatoes
- Aloo Tikki (Indian Potato Cakes with Green Chutney)
- Simple Patatas Bravas
- Creamy Vegan Potato Leek Soup
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo@minimalistbakeron Instagram. Cheers, friends!
Crispy Vegan Gluten-Free Latkes
Crispy on the outside and tender on the inside, it’s the ultimate vegan and gluten-free latke! Just 1 bowl, 30 minutes, and 7 ingredients required!
Author Minimalist Baker
Print SAVE
5 from 8 votes
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4 (2-latke servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days
Ingredients
US Customary – Metric
- 1 pound russet potatoes, peeled and grated (~2 large potatoes or ~2 ½ cups grated)
- 1/2 cup grated onion (1/2 small onion yields ~1/2 cup or 113 g)
- 2 Tbsp chickpea flour (to make chickpea “egg”)*
- 2 Tbsp water (to make chickpea “egg”)
- 1/4 cup potato starch*
- 1 tsp baking powder
- 1/2 tsp sea salt (plus more for topping)
- 1/4 cup avocado oil (DIVIDED // or other neutral, high heat oil)
FOR SERVING optional
- Vegan Sour Cream (for store-bought, we like Forager)
- 3-Ingredient Applesauce
- Thinly sliced green onion
Instructions
Grate the peeled potatoes and onion using the large side of a box grater or the grating attachment on a food processor. Place the grated potato and onion into cheesecloth, a nut milk bag, or a clean dish towel and squeeze out as much liquid as possible (we got ~1/2 cup liquid or 120 ml // adjust if altering the default number of servings).
In a medium mixing bowl, combine chickpea flour and water and whisk until smooth to create a chickpea “egg.” Then add the squeezed-out potato onion mixture, potato starch, baking powder, and salt and stir to combine.
Heat 2 Tbsp (30 ml) oil in a large skillet over medium-high heat. Form latkes using ~1/4 cup of the mixture and pressing it between your palms into a flat patty with jagged edges (this creates a delicious crispy outer rim — yum!). Once the oil is hot (test it by adding a small piece of the potato mixture — it should sizzle), add as many latkes as will fit comfortably in the pan and cook for 2-3 minutes per side, until deeply golden brown and crispy. Reduce the heat slightly if browning too quickly.
Transfer the cooked latkes to a plate lined with a paper towel and sprinkle with salt. Add the remaining 2 Tbsp (30 ml) oil to the skillet and repeat the cooking process with the remaining latkes. If making a large batch or not serving right away, you can keep them warm in a 200 degree F (93 C) oven.
Serve warm topped with vegan sour cream and applesauce (optional but classic!).
Best when fresh, but leftovers will keep for 2-3 days in the refrigerator. Reheat in a 350 F (176 C) oven for 5-10 minutes until warmed through.
Video
Notes
*We tested with a flax egg, but it was less fluffy and more gummy than a chickpea egg.
*We tested with our DIY GF Flour Blend in place of potato starch, and it worked but wasn’t quite as crispy.
*Adapted from the lovely Smitten Kitchen and Basics with Babish.
Nutrition (1 of 4 servings)
Serving: 1 (two-latke serving) Calories: 181 Carbohydrates: 34.8 g Protein: 3.3 g Fat: 3.7 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 423 mg Potassium: 540 mg Fiber: 2.1 g Sugar: 2 g Vitamin A: 2 IU Vitamin C: 8.2 mg Calcium: 91 mg Iron: 1.2 mg
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Reader Interactions
Leave a Comment & Rating!
All commentsI made thisQuestions
Christie says
Can I sub all purpose flour for potato starch if I’m not gluten-free?
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Support @ Minimalist Baker saysPotato starch is still best, but you can use all purpose flour!
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Linda Cohen says
I made this last night and it was a big hit with the vegans and non vegans alike! Thank you so much!I forgot the baking powder and it didin’t seem to matter!
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- Support @ Minimalist Baker says
Amazing! We’re so glad everyone enjoyed them. Thank you for sharing, Linda! xo
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Jackie Mattos says
I’ve made these three times and while delicious, they are gummy inside. What am I doing wrong? Any tips?
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- Support @ Minimalist Baker says
Hi Jackie, it sounds like there’s too much moisture. Make sure to squeeze out as much liquid as possible from the potatoes/onions. You could also play around with the amount of potato starch. Hope that helps!
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Brenda says
I was given about 15 pounds of yukon gold potatos. Would they work in the recipe instead of russets?
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- Support @ Minimalist Baker says
Hi Brenda, wowza, that’s amazing! We tested with Yukon gold potatoes and they did work, but weren’t as classic. Still delicious!
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Corelia says
OH. MY. GOODNESS!!!
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- Support @ Minimalist Baker says
xoxo!
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Laura says
These are truly amazing! I did not modify the recipe and they turned out perfect. They are very delicious! Super easy to make. I used my food processor for grating the potatoes and the onions and that made it even easier! Topped with vegan sour cream. Yum!
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- Support @ Minimalist Baker says
Woohoo! Thanks for the great review, Laura!
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Ashleigh says
These are quite honestly the best gf/vegan latkes I’ve ever had. I doubled the recipe and used corn starch instead of potato starch. I combined the baking soda and Salt with the chickpea egg before folding it in to the shredded potatoes and onions. By adding the baking soda to the flax egg it gave it a little more bubbles for lightness. You will for sure need more oil for frying than called for. I can’t wait to make more to freeze to see how they turn out when I have a craving later. Also my 5 year old loved these both with applesauce and TJ’s vegan sour cream.
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- Support @ Minimalist Baker says
We’re so glad you enjoyed them, Ashleigh. Thanks so much for the lovely review! xo
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Claire says
I made these, so much better than flax egg. Really delicious and as good as non vegan. I’m a very insecure cook but followed instructions to the letter. Did not brown as well as yours????? They just didn’t but still darn good. Vegan sour cream and applesauce. Thanks even made a 2nd batch. Still didn’t brown nicely and I was more patient this time. Agree double the onion
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- Support @ Minimalist Baker says
We’re so glad you enjoyed them, Claire. Thanks so much for the lovely review! You could try cooking them on slightly higher heat.
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Mari says
Super delicious! We doubled the onion and hand flattened each one. Thanks for the recipe.
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- Support @ Minimalist Baker says
Woohoo! Thanks so much for the great review, Mari!
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Brynn Olenberg Sugarman says
As a vegan, I have looked for great vegan recipes in the past. I used chia or flax eggs, and yes, like you wrote, they were too gummy! A friend brought these latkes to a Channukah party and everyone preferred them to the regular (with egg) ones! Then I made them for my family: same fabulous result. Crispy, delicious! Thank you for sharing this amazing recipe!
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- Support @ Minimalist Baker says
Amazing! We’re so glad they were a hit at the party and for your family. Thank you for the lovely review, Brynn! xo
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Pollyanna says
I’m having a latke party and want to make these for a few vegan guests. Could I make them and freeze them for a day and then reheat them for the party? Do you think they would still be good?
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- Support @ Minimalist Baker says
Hi Pollyanna, we think refrigerating and reheating in a skillet might be best. We hope everyone loves them!
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The Vegan Goddess says
Yay! I made these today with great success with a side of apple sauce! They were a hit!
The only caveat is that they are oil-intensive so I went through a lot of avocado oil. But it is the only way to get that wonderful crispy exterior. (I guess broiling them might another way without the oil but that wouldn’t be traditional.)
Now I am The Latke Queen! Over seventeen … !
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- Support @ Minimalist Baker says
We’re so glad you enjoyed them. Thanks so much for the lovely review! xo
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Stacy Leopold says
Looks great!!! Last year I tried making them with the flax egg, and as you said, it was gummy and ruined them. Have you tried Just Egg, which is tasty in a scramble? I’ll definitely try this out!!! My mouth is watering looking at the picture!
I bought your new baking mixes but have not tried them yet. But your recipes are always so good, i imagine they’ll be great!
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- Support @ Minimalist Baker says
Hi Stacy! We haven’t tried these with Just Egg. Let us know if you try it though! We hope you enjoy! xo
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Angie says
Do you think you can use arrowroot instead of potato starch?
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- Support @ Minimalist Baker says
Hi Angie, we haven’t tried it but we think it might work!
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Joanna Drzaszcz says
I can’t wait to make these! I’m Polish and growing up we called these potato pancakes. Do you think they would work out in an air fryer?
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- Support @ Minimalist Baker says
Yay! We haven’t tried them in an air fryer and are not sure if they would get as crispy! Let us know if you try it though!
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Adrienne Gee says
Looks yummy! Any other substitute suggestions for potato starch?!
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- Support @ Minimalist Baker says
Hi Adrienne, we haven’t tried it and can’t guarantee results, but you could try substituting cornstarch or arrowroot starch!
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Ivan says
Yummy recipes.
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The Vegan Goddess says
OMG, this looks fantastic and is on my MUST TRY list!
I’ll report back.
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- Support @ Minimalist Baker says
Let us know what you think!
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Atara Dahan says
Can I use olive oil?
And a regular egg instead? (or 2? how many would I need?)
Also, if you could post a recipe for sufganiot (jelly donuts, another chanukkah classic) would be super appreciated!!Reply
- Support @ Minimalist Baker says
Hi Atara, olive oil will work! We haven’t tested this with an egg but we’d try 1 egg in place of the chickpea flour and water. We’ll add sufganiot to our recipe ideas list!
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