Crispy Vegan And Gluten Free Potato Latkes Food

CRISPY VEGAN AND GLUTEN FREE POTATO LATKES

Steps:

• Coarsely grate the potatoes and onion using a box grater. Use a cheesecloth or nut milk bag to squeeze and wring out as much of the liquid as possible. Discard the liquid and place the grated potatoes and onions into a medium-sized mixing bowl.
• Add the arrowroot powder/starch, garlic powder, salt and pepper and stir to combine until the arrowroot powder is absorbed. Set potato mixture aside briefly.
• Heat 1/4-inch of olive oil in a non-stick skillet or cast iron skillet over medium-high heat. Once the oil is hot, form the potato patties. To do this, pack the potato mixture into a 1/4 cup measuring cup to help mold into patties. Carefully place each patty in the skillet.
• Use a spatula to flatten the potato pancakes immediately. The thinner they are the crispier they will be. Cook for 5 minutes per side until deeply golden brown with crispy edges. If they do not easily lift off the skillet with the spatula then they are not ready to be flipped.
• Transfer the latkes to a plate lined with paper towels to sop up excess oil. Sprinkle with salt. Once slightly cooled, place another paper towel on top and gently press down to sop up the oil on the top of the latkes if desired. If you do this you may want to sprinkle with more salt.
• Repeat until all the batter is fried, adding more oil to the pan as needed.
• Serve latkes while hot with apple sauce, vegan sour cream, green onions, fresh dill and/or flaky sea salt. If making in advance, move the latkes to a parchment-lined baking sheet and keep in the oven at 225 degrees until ready to serve.

CELERY ROOT AND POTATO PANCAKES / LATKES - GLUTEN-FREE

Steps:

• Preheat oven to 200 degrees or "warm" setting. Peel potatoes and submerge in cold water. Peel celery root with a paring knife. Pulse the onion and garlic in food processor. Mixture should be coarse, not completely pureed. Pour onion-garlic mixture into a large bowl.
• Grate the celery root using the larger grate of a box grater, or use the grater attachment of a food processor. Add to onion-garlic mixture and stir.
• Grate potatoes. Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and celery root, mixing as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
• Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
• Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time. Pat each handful into a 1/2" thick pancake shape before placing in oil - This will help each latke stay together. Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
• Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooking rack placed over baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
• Extra latkes can be frozen on a baking sheet in the freezer, with parchment paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven at 400 degrees F.