Happy Hanukkah to all who celebrate!
I am working on my cookbook zine quite a bit and wanted to share a recipe I created for it because it is relevant! I also recently veganized kugel, which I was quite surprised by, but you’ll have to wait for the zine to come out for that one 😉
My family has a tradition for the first night of Hanukkah to make latkes. Unfortunately, the recipe we’ve always used calls for eggs. This is the first time I experimented with egg replacer, and it actually turned out better than my mom’s she made that were not vegan.
Vegan Potato Latkes
- 2 cups grated raw potatoes
- 1/2 chopped onion
- 1 tbsp egg replacer powder
- 4 tbsp warm water
- 2 tbsp flour or matzo meal
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- oil for frying
- vegan sour cream or applesauce for dipping
- In a large bowl, fill with freezing cold water and ice.
- Grate potatoes and put the potatoes into the ice bath while you prepare the rest of the ingredients. This prevents discoloration of the potatoes and reduces the sogginess.
- Chop onion and whisk together the egg replacer and warm water in a small bowl.
- Drain the potatoes in a strainer. Be sure to get all the ice out.
- In a kitchen/ tea towel, place the drained potatoes in the middle, and squeeze out any excess moisture.
- Place into a large mixing bowl, mix in all ingredients except oil.
- Cover a frying pan with about an inch of oil. Heat on high until a piece of potato bubbles and sizzles immediately upon placing in the oil.
- Place a wooden spoonful of the potato mixture in the oil. With the back of the spoon, press down to flatten in the oil.
- Use a slotted spoon to flip them after they have browned on the bottom side. Keep in the oil until both sides are browned.
- Place onto a plate with paper towels to drain.
- Continue to fry until you have used up the batter. You will probably need to turn down the heat a bit to allow them to cook a bit more slowly at some point.
- Enjoy! Have a happy holiday!