Potato Latkes - 190 Calories - Yellow Vegetable, Vegan

Cook-E      These are the absolutely best potato latkes, and they're gluten and dairy free.
Serve them with apple sauce or sour cream on the side.
This is a traditional Hanakah side dish and these will steal the show~

10 servings; for parties of 50 multiply by 6 and give yourself 4 hours


4 pounds Russet Potatoes
2 medium Onions
1 TBS Lemon Juice
1 Cup Chopped Scallions
4 Large Eggs, beaten
to taste Salt and Pepper
Grape Seed - Olive Oil Blend  


Prep: 1:30 

- Vegetable Peeler

- 2 Large Bowls

- Cutting Board

- Chef's Knife

- Brown Paper Bag

- Parchment Paper

- Food Processor or Box Grater

- Baking Sheet Pan

- Fry Pan

- Thermometer


1. Put the onion in the freezer. Peel the potatoes and keep them submerged in cold water.

2. Grate ⅔ or the potatoes on a box grater or with the grater attachment of your food processor.
Set aside in a very large bowl.

3. Chop up the remaining ½ of the potatoes and the onions with the bottom blade of your food processor, 20 pulses.

4. Place a handful of the potatoes and onions in the center of a thin cotton tea towel or 5 layers of cheese cloth and squeeze the liquid out over a bowl, I have found putting the bowl in t sink is the easiest position to give my bicepts a workout.

Repeat until all the potatoes have been squeezed. RESERVE THE LIQUID.

5. Toss the juice of one large lemon into the potatoes and onions.
Place the squeezed potato in a large bowl and cover with the wet towel you used to squeeze them.
They can be put into the refrigerator until ready to fry at this stage, leave the water bowl out.

6.Ready to fry: Pour enough oil in the pan to be 2 inches deep, a high burning point oil is best: olive oil (not extra virgin) can be combined with grape seed oil or vegetable oil in a 2-1 ratio (twice as much high burning point oil to half olive oil) to boost the temperature and maintain the olive oil flavor.

7. Add the diced scallions, the eggs, salt and pepper to the potatoes.

8.Here's the secret trick: Drain the water out of the squeezed potato liquid but scrape the potato starch that has settled on the bottom of the bowl and add that to the potatoes.

9. The can be spread out on parchment paper, placed in an airtight container and frozen to be fried later at this point.

10. When the oil has reached 325ºF you can make a huge pancake the size of the pan or put small handfuls of the potatoes into the oil. It is imperative to keep the oil hot, so the second pile of potatoes on the opposite side of the pan in a minute, then add the third 2 minutes later, flip them over when golden, then add a fourth and fifth little pile.

11. I look for the outside edges to get golden and the potatoes to turn grey before I flip them and I use a slotted flat round spatula to flip them.

12. Place them on brown paper bags or parchment paper laid out over sheet pans - do not over lap them.

Serve immediately or if making them hours before serving them: place them on parchment paper in a 350ºF oven to reheat them.

For parties of 50 multiply the ingredients by 6 and use 3 fry pans (electric work best) for 2 hours prep and 4 hours (doing nothing else) fry time.

• Mold: 45 Minutes
• Fry: 45 Minutes

(10 servings)

Items not labeled 'dairy free' made with almond, hemp, rice or soy milk as listed on the 'good2buy lists' are fine.  Gluten-free items may not be labeled as such but include no gluten flours but are  made with chickpea,  corn, rice, fava bean, soy or other gluten-free grain found on the 'good2buy' lists on our home page.

Read labels carefully Gluten is a hidden element in many packaged foods, including sandwich meat. Gluten is used in processing turkeys to make them plumper. Gluten is used in popsicles, which is an added consideration for those avoiding ice cream (dairy).

AVOID all packaged foods containing the following names for gluten in their ingredient list: 

  • modified food starch
  • MSG (monosodium glutamate)
  • lecithins
  • textured vegetable protein (veggie burgers, meat replacements, etc.)
  • emulsifiers
  • soy sauce (look for wheat-free tamari, organic gluten free tamari is what we use in our recipes)

Avoid all food and drinks containing:

  •  Barley 
  •  Bulgur
  •  Durum flour
  •  Farina
  •  Graham flour
  •  Kamut
  •  Malt 
  •  Malt flavoring
  •  Malt vinegar
  •  Milk or milk solids
  •  Rye
  •  Spelt
  •  Wheat
  Avoid all of the following commercially produced foods unless labeled Gluten Free and/or Dairy Free:
      •  Beer * see list of gluten free beers under good2buy4U
  • Imitation Bacon
  • Bread
  • Breading and Coating Mixes
  • Brown Rice Syrup
  • Cakes and pies
  • Candies
  • Cereals
  • Cheese
  • Chocolate (milk chocolate contains dairy)
  • Cookies and crackers
  • Cool Whip
  • Communion wafers
  • Cous Cous
  • Creamers (Coffee Mate)
  • Croutons
  • Energy Bars
  • Flour products
  • Flour tortillas
  • French fries
  • Canned or powdered Gravies
  • Drugs and over-the-counter medications
  • Herbal supplements
  • Imitation meat or seafood
  • Lunch Meat that has been processed
  • Marinades
  • Matzo
  • Non-dairy items that include milk solids
  • Nutritional supplements
  • Panko Bread Crumbs
  • Pastas
  • Play-dough, hand to mouth transfer
  • Poultry that is self basting
  • Processed luncheon meats
  • Salad dressings
  • Sauces, including soy sauce
  • Imitation Seafood
  • Seasoned rice mixes
  • Seasoned snack foods, such as potato and tortilla chips
  • Skippy Peanut Butter
  • Soups and soup bases
  • Stuffings and dressings
  • Thickeners that are wheat based including Roux
  • Vegetables in sauce
  • Vitamins ¶ mineral supplements
  • Yogurt

How do I get started changing to a gluten free diet?


What is the connection to Celiac Disease and lactose intolerance?


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