Easy Vegan Potato Latkes

Happy Hanukkah to all of my wonderful Jewish friends! I am a potato lover through and through…soooo making my Potato Latkes seemed like the most obvious choice for today!  Some recipes use eggs. This one is a super simple recipe with only six ingredients! 🌱 🌱

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Just a quick tip…after shredding your potatoes, immerse them in cold water to keep them from discoloring. If you’re using a hand grater, you can shred them directly into the bowl of water. Soaking the shreds helps to keep them from turning brown; it also has the added benefit of making crispier latkes. Tart and fruity applesauce—unsweetened is best—cuts through the grease and lightens them right up, leaving you feeling perfectly satisfied, but not stuffed!


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Easy Vegan Potato Latkes

  • Author: Stephanie Bosch

Description

No eggs needed!  The starchy potatoes when combined with the flour make the eggs unnecessary!


Scale

Ingredients

  • 2 large potatoes peeled, grated and squeezed dry (about 1 1/2 lbs.)
  • 1 medium yellow onion, chopped (about 1 1/4 cups)
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
  • 1/4 cup canola oil, divided, for frying 

Instructions

Instructions:        

 1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

1. Combine all ingredients in large bowl. Heat oil in large skillet over medium heat. Scoop 1/2 cup potato mixture into skillet and use a spatula to flatten and shape the drops into discs. Repeat. Fry patties 3 to 4 minutes per side, or until golden brown. Cook remaining latkes in batches of 2, adding 1tablespoon of oil to skillet each time.

2. To drain, transfer latkes to wire rack on top of baking sheet lined with newspaper. Sprinkle with salt while still warm. You can also place latkes on pan in oven to keep warm. Serve with vegan sour cream or applesauce! 


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