My favorite childhood memory of celebrating Chanukah isn’t of opening presents or eating chocolate coins…it’s the smell of latkes frying in the kitchen!
Potato latkes aren’t exclusively eaten during Chanukah (most Jewish deli’s sell them year-round) but as a tradition my mom only made them once a year which made them feel all the more special to me.
Today I’m very excited to share my updated vegan, gluten-free Chanukah favorite, Easy Potato Latkes. Traditionally we eat foods fried in oil for all 8 night of Chanukah, so stay tuned for a sweet potato latke variation tomorrow!
- 1 tbs ground flax seed
- 4 medium potatoes, peeled
- 1 small onion, diced
- ¼ cup all purpose gluten-free flour
- salt and pepper to taste
- coconut oil for frying
- In a small bowl or cup, prepare flax "egg" by combining 3 tbs warm water with ground flax. Stir then let sit for at least 10 minutes before using.
- Use a medium-size grater to grate potatoes. Place grated potatoes on a fine mesh strainer and use a spoon to press out excess liquid.
- Transfer grated potatoes to a large bowl and add stir in flax "egg", onion, flour, salt and pepper.
- In a large skillet, heat ¼" of oil at medium temperature. Use your hands to form latke patties and fry on each side until golden (about 7 minutes).
- Line a plate with paper towel and place cooked latkes on it to drain. Enjoy warm with applesauce.