A fun twist on a classic party dip, these spinach artichoke latkes are flavorful and nutritious! A healthier baked potato pancake!
- 3 lbs Russet potatoes, peeled and coarsely shredded
- 1.5 cups canned/jarred artichoke hearts in brine/water, drained, separated, dried
- 16 oz frozen chopped spinach, defrosted, drained, excess water pressed out
- 1 cup garbanzo bean flour (see note 1)
- 3 tbsp ground flaxseed + 9 tbsp water (see note 2)
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried chives
- 1 tsp sea salt
- Prep: Preheat your oven to 400° Fahrenheit (205° Celsius). Mix the ground flaxseed and water in a small bowl and let sit to gel.
- Spinach: Thaw frozen spinach or cook fresh spinach so that it’s wilted and mixable. Squeeze as much water out of that spinach as you can, then pull it apart with your fingers so it’s not clumped together. Pat dry with a clean kitchen towel or paper towels.
- Artichoke hearts: Open the can of artichoke hearts, drain, and separate the leaves out, drying them with a clean kitchen towel or paper towel. You can either use, snack on, or discard the mushy base of each artichoke heart.
- Potatoes: Wash, peel, and grate your potatoes. Squeeze excess water out of potatoes with a clean kitchen towel. Get out as much water as you can--my husband sandwiches the shredded potatoes between two kitchen towels and uses a rolling pin to press the liquids out.
- Mix: Add the shredded potatoes, spinach, artichoke hearts, chickpea flour, and spices to a bowl and mix well with clean hands. Next add your flax egg mixture and again mix well with hands.
- Shape: Form patties with your hands, making into a ball and flattening until about half an inch thick. Use approximately half a cup of the mixture per latke. Place each latke on a silicone mat or parchment lined baking tray, about half an inch apart. Repeat until all of the mixture is used up.
- Bake: Bake latkes for 25 - 26 minutes. Carefully flip at this point--I like to use a metal cookie spatula. Bake again until top is lightly browned, about 18 - 22 more minutes. You could also air fry them in a single layer--I’d do 10 minutes each side at 400° Fahrenheit (205° Celsius).
- Serve: Serve warm with a little fresh parsley and vegan sour cream.
- Store: Refrigerate leftovers in an airtight container up to 5 days. I suggest reheating in the oven, air fryer, or a toaster oven to retain crispy texture. You can also freeze up to 3 months in a freezer safe container.
- Note 1: You can substitute the garbanzo bean flour for regular flour if you like. But I like the taste and texture of the garbanzo bean flour, also known as chickpea flour, gram flour, or Besan. You can find it in the Bob’s Red Mill section of a supermarket, or at Indian groceries, health food stores, or online. It’s also higher in protein and nutrients than regular flour.
- Note 2: I’ve also used Bob’s Red Mill Egg Replacer with a lot of success. Use 2 tbsp water per 1 tbsp of this egg replacer instead of the 3:1 ratio for flaxseed.
- Note 3: Funnily enough, I refused to even try to make latkes for the longest time because I didn’t want to peel the potatoes. I hated having to peel anything. Until I found this peeler on a whim on Amazon. This is not me trying to sell you a peeler. This is completely true!
- Note 4: The easiest way I’ve found to shred the potatoes is to run them through a food processor that has a grating plate. But if you don’t have a food processor with this function, you can use any type of grater, like a box grater. If it’s strenuous, well, switch arms often and count it as your workout. Holiday cooking is a sport, anyway.
- Category: Snack, Jewish
- Method: Baking
- Cuisine: Jewish, American
Keywords: Vegan, gluten-free, soy-free, nut-free, oil-free, Latke, Hanukkah