Published by Vegan Heritage Press, LLC
Editor's Note: This vegan recipe for Latkes is a new twist on the beloved dish and is one that your family and friends will love. It will make the perfect side dish or appetizer to share with loved ones this holiday season, and can be served with your favorite applesauce. You'll love how crispy and crunchy these Latkes are, especially when they are just removed from the skillet and are ready to eat. After you make this recipe once, it is likely to become part of your holiday traditions for years to come.
Latkes, the Yiddish word for potato pancakes, are traditionally eaten by Ashkenazic Jews on Hanukkah. You can find latkes at just about any Jewish deli in the city. Whether you accompany them with applesauce or vegan sour cream, be sure to serve them fresh out of the skillet as they really should be eaten immediately after frying.
OccasionFamily Get Together
Recipe CourseSide Dish
Taste and TextureCrisp, Crunchy
- 4 1/2 teaspoons Ener-G Egg Replacer
- 6 tablespoons warm water
- 6 large red potatoes, peeled and shredded
- 1 medium yellow onion, shredded
- 1 teaspoon salt
- Dash ground black pepper
- 1 cup matzoh meal
- Canola oil or other neutral oil, for frying
In a small bowl, whisk together the egg replacer and water until fully combined.
In a large mixing bowl, add the potatoes, onion, salt, pepper, matzoh meal, and the egg replacer mixture. Mix well by hand to thoroughly combine.
Heat 1/4 inch of oil in a large skillet over medium-high heat to 375 degrees F. While the oil is heating, form the potato mixture into compact patties, using about 3 tablespoons per latke. When the oil is heated, fry the latkes in batches, no more than 4 or 5 at time — do not overcrowd the skillet. Fry the latkes for 2 to 3 minutes, or until golden around the edges. Flip them with a spatula and cook the second side until lightly browned.
Transfer the cooked latkes to a plate lined with paper towels. Repeat this process until all the latkes are fried, being sure to watch the oil level and adding more as necessary.
It’s really important when making these to be conscious of the size of the latke. If you make them too large, they won’t hold together as well and will fall apart when you flip them.
From NYC Vegan, copyright 2017 by Michael Suchman and Ethan Ciment. Photos by Jackie Sobon. Used by permission.