Gluten Free Vegan Potato Latkes Recipe or Kartoffelpuffer, German Potato Pancakes

Happy Hanukkah for those celebrating!

Traditionally on Hanukkah Jewish people eat fried foods to remember a miracle involving oil, and one of these traditional foods are potato latkes, or fried potato pancakes. German potato pancakes, called kartoffelpuffer are essentially the same exact thing.

Potato latkes and kartoffelpuffer generally contain both eggs and wheat flour, making them off limits for me and my family, so I figured out this recipe for potato pancakes that is gluten free and vegan and still tastes just as delicious.

These potato pancakes are often eaten with applesauce, but others eat them with sour cream, and yet others eat them with a sprinkle of cinnamon and sugar. Applesauce is my favorite and my go to.
As it is annoying to fry things since it usually takes a long time, I like to fry these on my cast iron griddle that fits over two burners, which makes it much quicker.

Gluten Free Vegan Potato Latkes Recipe or Kartoffelpuffer, German Potato Pancakes

Ingredients:
9 medium potatoes or approximately 6 cups grated potatoes
1 large onion or approximately 2/3 cup grated
2/3 cup gluten free all purpose flour mix or wheat or spelt flour if you don't need it gluten free
1 teaspoon salt
1/3 cup ground flax seeds
1/4 tsp black pepper (optional)
Oil for frying.

Instructions:

1. Grate your potatoes in your smallest hole in your grater. You can peel yours first but I never bother (though I do use thin skinned potatoes).

2. Grate your onions on the larger hole in your grater.

3. Mix your potatoes, onions, flour, flax seeds, salt, and pepper until uniform.

4. Heat up your oil in your frying pan or griddle, making sure that there is at least a small layer throughout the pan or griddle so the potato pancakes will get fully golden, then spoon the batter into the oil, one tablespoon at a time. Flatten then somewhat.

 5. Fry your potato pancakes until starting to brown (you should be able to see this already around the edges), flip over, and cook on the other side.

6. Remove from the pan, and drain on a napkin to absorb excess oil, then cook the rest of the batch.

7. Serve hot, with toppings of your choice.

Enjoy!

Have you ever had or made potato latkes or kartoffelpuffer? If so, how did you make them? Does this look like a recipe you'd try?