This recipe makes me very happy for two reasons. One, it reminds me of making latkes with my family every year for Hanukkah. And two, I love potatoes to the point where I feel an intervention might be necessary. Really. Sometimes at night I like to recount what I ate over the course of the day to make sure I got enough nutrients, raw foods, greens, etc. There’s been several times where I realize I ate some form of potato basically the entire day. Whoops.
These vegan, gluten free pancakes are golden, crispy and – nope, that’s it. That’s all that matters. Golden, crispy potatoes. There’s a couple more days of Hanukkah left, so whether you celebrate it or not, you can still make these delicious latkes and give yourself the gift of healthy carbs 🎁🕎
I modified this recipe from It Doesn’t Taste Like Chicken to suit my own tastes as well as to be gluten free. It can be a main or side dish, breakfast, a snack, whatever you like! I also used my Schnitzel Spies from RawSpiceBar, which gives these pancakes a little extra kick of flavor!
Ingredients You Will Need:
- 1 tsp RawSpiceBar’s Schnitzel Spices
- 3 russet potatoes, peeled and grated
- 1/2 an onion, grated
- 1/2 cup brown rice flour
- 2 cloves garlic, minced or grated
- 1 tsp salt
- frying oil
3 Easy Steps:
- Add all ingredients except the oil to a large bowl and mix well.
- Pour 1 tbsp oil to large skillet on medium heat. Take a handful of potato mixture and form into a patty. Fry for a couple minutes on each side or until golden brown.
- Drain patties on a paper towel. Store extras in airtight container in fridge.
These babies taste great served with applesauce or sour cream. I make my own sauce by mixing vegan mayo with some lemon juice and nutritional yeast. Sounds weird but it’s delicious!
The schnitzel spices add the perfect amount of kick to what would otherwise be very basic potatoes. And who needs basic when you have RawSpiceBar?
- 1 tsp RawSpiceBar's Schnitzel Spices
- 3 russet potatoes, peeled and grated
- 1/2 an onion, grated
- 1/2 cup brown rice flour
- 2 cloves garlic, minced or grated
- 1 tsp salt
- frying oil
- Add all ingredients except the oil to a large bowl and mix well.
- Pour 1 tbsp oil to large skillet on medium heat. Take a handful of potato mixture and form into a patty. Fry for a couple minutes on each side or until golden brown.
- Drain patties on a paper towel.
- serve with applesauce or sour cream. I make my own sauce by mixing vegan mayo with some lemon juice and nutritional yeast. Sounds weird but it's delicious! Store extras in airtight container in fridge.
I’ll be back next week with a simple and intensely flavorful cabbage dish in my RawSpiceBar recipe series. In the meantime, hope everyone is keeping warm and Happy New Year! 🍾🎊
Jillian 💙
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