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!
So this year, Hanukkah and Thanksgiving happen to occur at the same time. Hanukkah starts at sundown on Wednesday the 27th, and since it goes on for 8 nights, Thanksgiving will co-occur. My family doesn’t really celebrate Hanukkah as much as we used to (I think my dad, who is Jewish but not really religious married my mom so he could celebrate Christmas at times, hehe, although we don’t really celebrate Christmas that much either…)
Anyways, my family has some traditions around holiday time that are difficult to break, despite being a vegan and/or not really being into the actual holidays themselves. One is that we try to have Potato latkes the first night of Hanukkah. But since everyone ends up eating a lot on Thanksgiving, and we’ll be doing tons of cooking on the first night in preparation for Thanksgiving, it kind of makes more sense to have potato latkes with Thanksgiving food. Someone on my facebook called it Thanksgivukkah, and I thought that was funny, so I decided to call this post that.
I end up making a lot of separate foods that I make for myself and feast off of for the rest of the week, since my family is not vegan along with me sadly. So for the past three years I have been making my own Thanksigiving menu that people can eat from if they want to, or not.
This year I am making:
Baked Potato Latkes from the Happy Herbivore Blog
A healthy green bean casserole (I may need to put some vegan fried onions on top too, we’ll see…)
Tofurky (I think I am getting a coupon from purchasing a limited edition thanksgiving shirt from Compassion Co., so I really want to do this this year!)
and for dessert:
*edit* I was going to make some pumpkin pie squares but ended up choosing to make the Eat To Live Cookbook’s pumpkin pie because it seemed like a healthier choice–Eat To Live Cookbook is my newest (and healthiest) cookbook I own.
Look out for my reviews of these recipes, hopefully on Thanksgiving day or the day after! Let me know if you decide to make any of these as well, and then let me know what you thought!