Happy Hanukkah!! Here is the best gluten free and vegan latke recipe around! The best part–I have recipes for both sour cream AND apple sauce, so you don’t have to pick a side this year.

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Recipe

Serves: ~8 latkes

Cook time: 45 minutes-1 hour

Ingredients:

• 2 large russet potatoes
• 2 large Yukon gold/yellow potatoes (the actual number of potatoes doesn’t matter, just make sure it’s equal to the amount of russet potatoes)
• 1/2 a yellow onion
• 1/4 cup aquafaba (aka chickpea juice from canned chickpeas)
• 1 tsp garlic powder
• ~1/4 cup fresh dill, chopped
• 3 1/2 tbsp tapioca flour
• salt to taste
• Coconut oil (for frying)

Instructions:

• Wash and dry potatoes
• Add potatoes and onion to a food processor, using the grate disc on a food processor. *If you do not have a food processor, you can grate by hand
• Once potatoes and onion are grated, remove from food processor and strain with a fine mesh strainer. The more liquid you can get out the better!
• Add the strained mixture to a bowl
• Add in tapioca flour, dill, garlic powder, aquafaba, and salt. Mix until well combined
• In a pan, heat your frying oil of choice. I use coconut oil
• Once oil is heated, scoop the latke mixture with a 1/4 cup measure and add into the pan. Immediately flatten out the mix upon adding it into the oil
• Fry until golden brown and crispy on both sides, about 3-4 minutes per side
• Remove from oil and add to a plate with paper towels to remove excess oil
• Top with some flakey salt and serve with sour cream or apple sauce. Happy holidays!