Traditional Potato Latkes, Veganized

AuthorVeggie Fest TeamRating

Potato-Latkes-WB

CategoryCuisineYield4 Servings

Commemorating a holiday miracle that occurred nearly 2200 years ago, the Jewish celebration of Hanukkah is also called the Festival of Lights. Some of the most popular Hanukkah foods are latkes or fried potato patties topped with applesauce or (vegan) sour cream. Check out our blog "Hanukkah and Latkes Around the World" and discover other variations of this popular recipe

Ingredients

 1 ½ pounds baking potatoes (russet)
 ½ medium yellow onion, peeled and quartered
 1 tablespoon powdered vegan egg replacer
 4 tablespoons of excess potato water after grating
 3 tablespoons water, saved from the squeezing process
 2 tablespoons matzo meal or gluten-free flour or ground flax seed for binding
 1 teaspoon sea salt
 ¼ teaspoon freshly ground black pepper to taste
 1 cup or more peanut or sunflower oil
 Applesauce and vegan sour cream or yogurt

Instructions

1

Heat oven to 250°F and line a cookie sheet with paper towels for draining.

2

Grate the potatoes by hand or use a food processor. (You may peel the potatoes first,
but it’s not necessary.)

3

Spoon the grated potatoes into a cheese cloth and squeeze into a large bowl until no
liquid comes out. This prevents the oil from splattering while frying.

4

Let the liquid sit for a minute. Before discarding, save enough to mix with the egg
replacer.

5

Take a second bowl and pour the matzo meal (or flour option) into the bottom. Add the
potatoes and finely diced onions. Pour in the egg replacer (mixed with the potato water),
salt and black pepper, and stir well, breaking up and distributing the potato starch at the
bottom of the bowl until well mixed.

6

Heat a large cast iron or heavy bottomed stainless-steel skillet over medium-high heat.

7

When the skillet is hot, add oil to a depth of about 1/4 inch or about half the height of a
latke (potato patty). Heat the oil and drop a tiny bit of potato batter into the oil. When it
sizzles, the oil is ready.

8

Shape a latke into a thin patty that is about 4 inches in diameter.

9

Using a spatula, slide the latke into the hot oil. Add enough latkes until the pan is full but
the latkes do not touch.

10

Fry the latkes until the sides are browned, and then turn and fry until the reverse sides are
browned.

11

Remove the latkes from the pan, and place them on the cookie sheet. You can keep
them warm in the oven, but it’s recommended that you serve immediately.

12

Serve with applesauce and vegan sour cream or yogurt.

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Ingredients

 1 ½ pounds baking potatoes (russet)
 ½ medium yellow onion, peeled and quartered
 1 tablespoon powdered vegan egg replacer
 4 tablespoons of excess potato water after grating
 3 tablespoons water, saved from the squeezing process
 2 tablespoons matzo meal or gluten-free flour or ground flax seed for binding
 1 teaspoon sea salt
 ¼ teaspoon freshly ground black pepper to taste
 1 cup or more peanut or sunflower oil
 Applesauce and vegan sour cream or yogurt

Directions

1

Heat oven to 250°F and line a cookie sheet with paper towels for draining.

2

Grate the potatoes by hand or use a food processor. (You may peel the potatoes first,
but it’s not necessary.)

3

Spoon the grated potatoes into a cheese cloth and squeeze into a large bowl until no
liquid comes out. This prevents the oil from splattering while frying.

4

Let the liquid sit for a minute. Before discarding, save enough to mix with the egg
replacer.

5

Take a second bowl and pour the matzo meal (or flour option) into the bottom. Add the
potatoes and finely diced onions. Pour in the egg replacer (mixed with the potato water),
salt and black pepper, and stir well, breaking up and distributing the potato starch at the
bottom of the bowl until well mixed.

6

Heat a large cast iron or heavy bottomed stainless-steel skillet over medium-high heat.

7

When the skillet is hot, add oil to a depth of about 1/4 inch or about half the height of a
latke (potato patty). Heat the oil and drop a tiny bit of potato batter into the oil. When it
sizzles, the oil is ready.

8

Shape a latke into a thin patty that is about 4 inches in diameter.

9

Using a spatula, slide the latke into the hot oil. Add enough latkes until the pan is full but
the latkes do not touch.

10

Fry the latkes until the sides are browned, and then turn and fry until the reverse sides are
browned.

11

Remove the latkes from the pan, and place them on the cookie sheet. You can keep
them warm in the oven, but it’s recommended that you serve immediately.

12

Serve with applesauce and vegan sour cream or yogurt.

Traditional Potato Latkes, Veganized