DESCRIPTION:
Traditional Latkes are made with eggs, flour and lots of oil. Here,
I’m going to show you how to make my oil free latkes, that are gluten free and absolutely delicious. These are super easy to make, have minimal ingredients and will be ready in no time. In fact, these are delicious to eat anytime of the year. Enjoy!
INGREDIENTS:
7 medium russet potatoes, scrubbed, peeled & grated
1 cup chickpea flour
3 Tablespoons flaxseed meal
8 Tablespoons water
1 medium red onion, grated
8 scallions, finely chopped
1 small bunch parsley, chopped
2 Tablespoons Bensons Table Tasty, or your favorite salt free seasoning
2-3 Tablespoons black seed cumin, ground
2 Tablespoons granulated garlic
PREPARATION:
1-Preheat oven at 400 degrees
2-Prepare the “flax egg” by combining the ground flax & water. Mix well, set aside for at least 10-15 minutes.
3-For best texture, use a thick cut grater to shred potatoes. Once you have grated the potatoes, put in a cheese cloth and squeeze out as much water as you can. Put the grated potatoes in a bowl.
4-Next grate the onion, and squeeze out the water. Add to the potato bowl.
5-To the potato bowl, add the scallions, chopped parsley, seasonings and chickpea flour, mix until well combined.
6-Next add the “flax egg” and mix until well combined and everything is mixed well.
7-Line a baking sheet with parchment paper or Silpat. Scoop a small handful of the potato mixture and place on the parchment paper. Repeat until you are finished. Bake in the oven for 30-35 minutes or until golden brown. Enjoy with fresh apple sauce on top.
6 thoughts on “Shayda’s Delicious Oil-Free Latkes”
Shayda, Thanks so much. Is the chickpea flour the only kind of flour that we can use for this recipe?
That’s the only one I have tried. I’m guessing other flours might work. Let me know if you try anything different.
shayda, is it possible that you put a pintrest link on your website so we can pin the recipes>
I will look into it, thank you.
Approximately how many cups is 7 potatoes ? I would like to make a smaller portion of this recipe.
It all depends on the size of the potatoes, so it’s difficult to say