Gluten-Free, Dairy-Free Latkes with Horseradish Cashew Cream and Caviar Recipe

gluten free latkes

Gluten-free, dairy-free, and totally delicious, these three-bite potato pancakes go down easy, so make more gluten free latkes than you think you’ll need!

If you’re not worried about dairy and want to save time, you can sub sour cream mixed with horseradish for the cashew cream.

Ingredients

  • 2 medium russet potatoes peeled
  • 1/2 small yellow onion finely shredded and squeezed in a clean dishtowel to drain excess liquid or 1/2 teaspoon onion powder
  • 1 egg beaten
  • 3 tablespoons potato starch
  • 11/2 teaspoons kosher salt
  • Neutral oil for frying such as peanut, rice bran, safflower, canola, or vegetable
  • 1 cup Horseradish Cashew Cream see below or sour cream (if you’re okay with dairy)
  • 1 ounce caviar of choice for serving
  • Chives sliced, for serving

Instructions

  1. Shred the potatoes on either a box grater or a mandoline fitted with a shredder attachment. Place in a clean dish towel, roll up, and squeeze as tightly as possible to remove excess water.

  2. In a large bowl, combine the onion, egg, potato starch, and salt. Mix in the potatoes until incorporated.

  3. Line a baking sheet with paper towels. Heat 1/2 inch of oil in a large skillet. Test for oil readiness: drop in a small piece of potato; if it sizzles, the oil is hot enough. Working in batches and using tongs, drop about 2 tablespoons of the potato mixture into the hot oil and lightly flatten. Cook for 2 to 3 minutes per side or until golden brown. If the latkes start to get dark too fast, lower the heat. Transfer each cooked latke onto the prepared baking sheet. Sprinkle with salt and keep warm in a 200℉ degree oven or serve immediately topped with Horseradish Cashew Cream, caviar, and chives.  

Vegan Horseradish Cashew Cream

Soak the cashews long before you start this delicious vegan substitute for sour cream. You can make it 2 days in advance and stored, covered, in the refrigerator. Use it to top latkes, holiday roasts, and baked potatoes.
Servings 1 cup

Ingredients

  • 1 cup raw cashews soaked for at least 5 hours or overnight and drained
  • 1/4 cup prepared horseradish
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lemon juice

Instructions

  1. Place the cashews, horseradish, salt, lemon juice and 1/4 cup water in a blender or food processor. Blend on high until the mixture is very smooth, adding more water, one tablespoon at a time, until the mixture is a creamy, spoonable consistency.

Recipe Oliva Mack McCool

Photography Heami Lee

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