Easy Vegan Latkes
Crispy, savory, and the perfect egg-free latke is going to make your Hanukkah extra special.
Servings 10
Calories 111kcal
Cost $6
Equipment
- 1 non-stick pan or cast iron skillet
- food processor or box grater
Ingredients
- 3 tablespoon olive oil
- 2 large russet potatoes grated
- ¼ cup whole wheat flour sub all purpose flour
- ½ yellow onion grated
- ½ cup vegan egg I use JUST egg brand
- 1 tablespoon corn starch
- 1 teaspoon salt
- ¼ teaspoon pepper
- sour cream and chives garnish
Instructions
- Using a food processor or box grater grate the potatoes.
- Wring the water out of the potatoes using a cheesecloth or clean dish towel. Grate the onion and well and ring out moisture. Add both to a large mixing bowl.
- Add flour, just egg, a cornstarch, salt and pepper to the bowl as well.
- Mix until very well combined.
- Get out a nonstick pan. Heat a pan to medium high heat and add 3 tablespoon olive oil. You’ll know when the oil is hot enough if you add a tiny piece of the potato mixture to the pan and it sizzles!
- Scoop the latke mixture using a cookie dough scoop into the pan, I’d make up to 4 at a time without overcrowding the pan. Cook for 7 min per side (should be golden brown on each side). Add them onto a plate lined with paper towel to rid them of excess oil.
- Repeat until all the latke batter is gone.
- Serve with vegan sour cream and chives!! Yum!
Notes
- Choose the Right Potatoes: Starchy potatoes like Russets are ideal for latkes as they help the latkes hold together better and get crisper.
- Grate Potatoes Properly: Use a box grater or food processor to grate the potatoes. Some prefer a finer grate for a more cohesive latke, while others like a coarser grate for a more textured latke.
- Remove Excess Moisture: After grating the potatoes, squeeze out as much moisture as possible. The drier the potatoes, the crisper the latkes will be. You can use a clean dish towel or cheesecloth for this purpose.
- Use the Right Oil and Temperature: Use an oil with a high smoke point, I use olive oil. The oil should be hot enough so that the latkes sizzle when added, but not so hot that they burn quickly. A temperature of around 350-375 degrees Fahrenheit is ideal. But don't overthink!
- Flatten the Latkes: After adding the latke batter to the pan, flatten them with a spatula to ensure even cooking and crispiness.
- Drain Excess Oil: After cooking, place the latkes on a paper towel-lined plate or a cooling rack on a plate to drain extra oil.
Nutrition
Serving: 1g | Calories: 111kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 237mg | Potassium: 327mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg
