A few years ago, when I first suffered from food intolerances and Irritable Bowel Syndrome, I developed this recipe.
It’s one thing to sit by and watch people eat bagels and cream cheese when you have dairy and gluten sensitivities; after a while, you learn to deal with the loss. But sit by and watch latkes being eaten by the half-dozen? Nothing doing! And so the creation of the vegan, dairy-free (they usually are), egg-free, gluten-free, and onion-free latke first became a necessity and then a treat that could fool even the most traditional of latke-eaters. All it takes is a few replacements to the traditional recipe.
Behold! The Allergy-Friendly Potato Latke! For those of you who have no allergies or intolerances and would rather stick with the original recipe, I have included those ingredients in parentheses.
The Allergy-Friendly Potato Latkes
The best gluten-free, low-FODMAP, vegan latkes for Chanukah and year-round!
- 6 medium baking potatoes
- 1 teaspoon Casa de Sante garlic and onion substitute (instead of 1 medium onion)
- 2 “eggs” made from Ener-G Egg Replacer (instead of 2 eggs, beaten)
- 1/2 cup Glutino gluten-free bread crumbs (instead of matzo meal)
- 1 1/2 teaspoons each salt and pepper
- oil for frying
Using a food processor, finely mince the onion and transfer into a large mixing bowl. If you are using the onion substitute, skip this step.
In a small bowl, combine one tablespoon of Energ-G Egg Replacer with 4 tablespoons of warm water and mix until combined, then add it to the onion. Add the bread crumbs, salt and pepper to the onion and egg replacement bowl and mix to combine.
Next, peel the potatoes, cut into one-inch chunks and place them in the food processor in batches. Puree the potatoes and transfer them into the large bowl with the other ingredients and mix to combine.
Heat a large pan over medium-high heat and fill it about 1/4 inch deep of oil (I used canola). When it is hot, add the potato mixture to the pan with a soup spoon by tipping the spoon over sideways into the oil to create as little splash as possible. When the edges of the latkes are brown and the top is mostly white and only a bit pink in the middle, use a slotted spatula to flip them as gently as possible so as not to splash the oil.
When the latkes slide easily around in the oil, they are ready to come out of the pan! Transfer the latkes using the slotted spatula to a cookie sheet lined with paper towels and topped with a cooling rack to allow the extra oil to drip off and the latkes to stay crisp.
Once all of your frying is done, serve with applesauce (my family’s favorite tradition) or sour cream (not dairy-free friendly, but if it’s not your issue, enjoy!).
I think these taste as good as the original version so you can make them for everyone. See if anyone notices the difference.
Happy allergy-free, vegan, and Low-FODMAP Chanukah!