Whether you like your with apple sauce or vegan sour cream these are so quick and nutritious. We all love potatoes but we are adding extra vegetables to gives these even more. We are keeping these incredible delights, gluten free and oil free and still getting them crispy.
You can increase the nutritional value by adding more vegetables to these. I’ve added zucchini here but carrot, beets(which make these a lovely pink color) sweet potato, squash, turnip, parsnip would also be great in these.
Potato Latke
Potato Latke
Equipment
- 1 Griddle Large Non Stick Pan
Ingredients
- 1 lbs Russet Potatoes peeled and shredded
- 1 small onion, diced
- 1-2 medium zucchini, shredded or carrots are great
- 1 tbsp flax flour + 3 Tbsp water for Flax egg
- 1/4-1/2 cup Gluten free flour blend or All Purpose flour
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- salt and pepper to taste
Instructions
- In a small bowl make flax egg by mixing the flax flour and water and set aside for 5-10 minutes until it gels
- Shred the zucchini and place in a clean dish towel and wring out the excess moisture and to a large bowl. Repeat with the potato. Chop or process the onion.
- Combine in a large mixing bowl, add the flax egg, spices and flour. Start with just a 1/4 cup of flour. Meanwhile preheat your griddle or frying pan or air fryer.
- When the griddle is hot drop about 1/4 -1/2 cup of the mixture and spread it out to thin it out to ensure it cooks through. Let it cook for 3-5 minutes until the bottom is brown and flip over and cook on the other.
- Serve with applesauce or tofu sour cream and a sprinkle of cinnamon
Video
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