Crispy on the outside, chewy potato goodness on the inside. Vegan potato latkes for the win!
Potato latkes are traditionally eaten during Hanukkah, and like other festive Hanukkah foods, they are fried in oil. Latkes usually contain eggs but you can easily veganize them using a commercial egg replacer (like Bob's Red Mill brand). These vegan potato latkes have the perfect crispy outside and soft, chewy potato inside. I prefer the efficiency of the food processor for grating the potatoes and onions, but if you don't have one (or are a purist), you can grate them by hand (just watch your knuckles!).
For other recipes to serve at your Hanukkah party, try my Noodle Kugel or Chocolate-Dipped Mandel Bread!
How to Make The Vegan Potato Latkes
Gather your ingredients.
Peel and halve the potatoes lengthwise, then place them in a bowl of cold water to prevent excessive browning. Peel the onion and cut it into narrow chunks. Make sure to cut both the potatoes and onions narrowly enough that they will fit into your food processor.
Prepare the egg replacer - making the equivalent of one egg - according to package instructions, and set it aside to thicken.
Next, shred the potatoes and onion using your food processor with the shredding attachment, then place the shredded potatoes and onions onto a clean tea towel. Wrap the towel around the potatoes and onions and, holding it over a bowl or the sink, squeeze out as much liquid as you can.
Place the potatoes and onions in a large bowl. Add the prepared vegan egg and salt, and mix well.
Heat a large skillet over medium-high heat and add the oil. Take a palm-sized scoop of the potato-onion mixture and form the latke with your hands, pressing gently to flatten it, then carefully place it into the pan. Cook for several minutes, until you can see the edges darkening to a golden brown, then flip the latke and cook the other side. Repeat until you have used all of the potato-onion mixture.
Drain latkes on paper towels or on a cooling rack set over a baking pan. Serve warm.
Storage
Store the latkes in the fridge for up to 5 days. Alternatively, the latkes can be frozen for up to 3 months (place parchment or wax paper between layers of latkes to prevent sticking). Reheat the potato latkes in a 350º F oven for about 10 minutes (keep a close eye to ensure they don't burn).
Other Holiday Recipes
Looking for other recipes like this? Try these:
Potato Latkes
Ingredients
- 8 russet potatoes
- 1 yellow onion
- 1 vegan egg using commercial egg replacer
- 1 teaspoon sea salt
- neutral, high-heat oil for frying
Instructions
- Peel and halve the potatoes lengthwise, then place them in a bowl of cold water. This will help to prevent excessive browning.
- Peel the onion and cut it into narrow chunks (that will fit into the chute for your food processor).
- Prepare the egg replacer - making the equivalent of one egg - according to package instructions. Set aside to thicken.
- Shred the potatoes and onion using your food processor with the shredding attachment. Place the shredded potatoes and onions onto a clean tea towel, hold the wrapped potatoes and onions over a bowl or the sink, and squeeze out as much liquid as you can.
- Place the potatoes and onions in a large bowl. Add the prepared vegan egg and salt, and mix well.
- Heat a large skillet over medium high heat, then cover the bottom of the pan with a thin layer of neutral oil that is appropriate for high heat.
- Take a palm-sized scoop of the potato-onion mixture and form the latke with your hands, pressing gently, then carefully place the latke into the pan. Cook for several minutes, until you can see the edges darkening to a golden brown, then flip the latke and cook the other side. Repeat until you have used all of the potato-onion mixture.
- Drain latkes on paper towels or on a cooling rack set over a baking pan. Serve warm.
Notes
- Latkes will keep in the fridge for up to 5 days. Alternatively, the latkes can be frozen for up to 3 months. Reheat in a 350º F oven for about 10 minutes (keep a close eye to ensure they don't burn).
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