Vegan Potato Latkes Recipes

VEGAN POTATO LATKES

Steps:

• Whisk together flaxseed meal and water and allow to thicken while preparing other ingredients.
• In the meantime, grate potatoes and onion using a food processor shredding disc. (Or, grate potatoes by hand and finely dice onion.)
• Using a clean kitchen towel or a nut milk bag, wring out excess moisture from the potatoes and onions.
• Stir flax egg, flour, salt and spices into shredded potatoes and onion until just combined.
• In a skillet over medium heat heat about 1/4" oil. You can test that it's ready by adding a drop of the batter; it should sizzle immediately. Drop the batter 2-3 tablespoons at a time into the oil. Flatten with a spatula and cook until brown and crispy, about 3-5 minutes per side.
• Transfer latkes to a plate lined with a paper towel to remove excess oil. Sprinkle lightly with salt while still warm. Serve with vegan sour cream or applesauce.

VEGAN POTATO LATKES

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper
• Place grated potatoes in a colander with a bowl or plate underneath. Sprinkle 1 tsp of salt on the potatoes and mix well. Let stand for 10 minutes (the potatoes will release some liquid)
• Using a cheesecloth or a clean kitchen towel, ring out excess moisture from the grated potatoes (make sure to squeeze out as much liquid as possible)
• Add garlic, salt, pepper, turmeric, chopped cilantro and vegan sandwich spread and mix well until well combined with the potatoes. Using your hands, form about 15 small latkes
• Heat about 1/4 cup of oil in a non stick skillet skillet and drop about 5 latkes at a time. Cook at medium heat, 3-4 minutes per side or until golden brown. Place them on a plate lined with paper towels to absorb excess oil. Repeat the process two more times, using 1/4 cup of oil each time.
• Place latkes on the lined baking sheet and bake for 15-20 minutes or until crispy

POTATO LATKES (VEGAN)

Steps:

• Combine the ground flaxseed and water in a small bowl to create a flax egg. Set aside.
• Preheat your oven to 325F degrees and place a wire cooling rack on top of a baking sheet.
• Scrub the potatoes and cut them in half crosswise. Drape a tea towel over a mixing bowl.
• Shred the potatoes on a box grater and transfer the shreds to the tea towel. Shred the onion and add it to the tea towel to join the shredded potato.
• Lift up the ends of the tea towel and twist to squeeze as much liquid as possible from the shredded potato and onion (I extracted ½ cup of liquid). Pour off the liquid and transfer the potato and onion to the bowl.
• Add the matzo meal, kosher salt, and black pepper to the potato and onion and gently mix. Then add the flax egg and work it into the ingredients.
• Warm a cast iron skillet over medium heat. When hot, add enough oil to coat the bottom of the skillet.
• Scoop golf ball sized amounts (about 2 tablespoons) of the potato mixture into the skillet and press down with a spatula to flatten. With latkes this size, you should get about 16. For thinner, crispier potato latkes, use half the amount for each (you should get 30 to 32).
• Working in batches, cook the potato latkes for 2 to 3 minutes on each side, until browned and crispy. Add more oil to the skillet between batches as needed.
• Place the wire cooling rack/baking sheet in the oven. As you finish a round of potato latkes, transfer them to the cooling rack/baking sheet in a single layer.
• Top the potato latkes with finely chopped green onion and serve with vegan sour cream and/or applesauce.

VEGAN LATKAHS

Steps:

• Grate the potatoes and onion with a hand grater or food processor with a coarse grating blade.
• Place the grated potatoes and onion in a cheesecloth or clean dish towel and wring it out to get rid of the liquid.
• Place the aquafaba and semolina in a medium bowl and stir.
• Add the grated potatoes/onion to the bowl with the aqufaba and semolina mixture, add salt and stir.
• Take out about ⅓ of the mixture and place in a small microprocessor, and grind briefly.
• Add that finely ground mixture back with the rest of the grated potato mixture in the bowl and stir again.
• Fill a large skillet with ¼ inch canola oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
• Working in batches, scoop the potato mixture by spoonfuls and add them carefully to the skillet.
• Fry, turning the latkes once with a spatula, until golden brown and cooked through, about 3 minutes. Drain on paper towels.
• serve with unsweetened applesauce.

CRISPY VEGAN AND GLUTEN FREE POTATO LATKES

Steps:

• Coarsely grate the potatoes and onion using a box grater. Use a cheesecloth or nut milk bag to squeeze and wring out as much of the liquid as possible. Discard the liquid and place the grated potatoes and onions into a medium-sized mixing bowl.
• Add the arrowroot powder/starch, garlic powder, salt and pepper and stir to combine until the arrowroot powder is absorbed. Set potato mixture aside briefly.
• Heat 1/4-inch of olive oil in a non-stick skillet or cast iron skillet over medium-high heat. Once the oil is hot, form the potato patties. To do this, pack the potato mixture into a 1/4 cup measuring cup to help mold into patties. Carefully place each patty in the skillet.
• Use a spatula to flatten the potato pancakes immediately. The thinner they are the crispier they will be. Cook for 5 minutes per side until deeply golden brown with crispy edges. If they do not easily lift off the skillet with the spatula then they are not ready to be flipped.
• Transfer the latkes to a plate lined with paper towels to sop up excess oil. Sprinkle with salt. Once slightly cooled, place another paper towel on top and gently press down to sop up the oil on the top of the latkes if desired. If you do this you may want to sprinkle with more salt.
• Repeat until all the batter is fried, adding more oil to the pan as needed.
• Serve latkes while hot with apple sauce, vegan sour cream, green onions, fresh dill and/or flaky sea salt. If making in advance, move the latkes to a parchment-lined baking sheet and keep in the oven at 225 degrees until ready to serve.

POTATO LATKES

Steps:

• Grate potato and onion using the large holes on the grater. Alternately you can use the food processor to shred the veggies - this will be helpful when working with a larger batch.
• Place the grated veggies in a colander that is in turn placed on a plate or bowl to catch the excess liquid.
• Use your hands to squeeze as much as liquid as you can from the grated potato & onions. Collect the drained liquid and let it stand for a few minutes so that the potato starch settles in the bottom.
• Add the squeezed out potato & onions to a mixing bowl. Add the flour, chopped parsley, salt and pepper. Also add the potato starch and mix well.
• Heat oil in a nonstick pan on medium flame. Scoop ¼cup of potato mixture into the skillet and spread it into a evenly flat pancake. Cook until the bottom is golden, about 2~3 minutes. Press with spatula lightly to crisp up the edges. Flip gently and continue cooking until golden and crispy on the second side, about 2 minutes
• Remove the pancakes onto an inverted wire rack that is placed on a paper lined plate. Serve immediately.
• Heat oil in a saute pan on medium-high flame; add apples and cook for 2 minutes. Then add the ground cinnamon and cloves, mix well. Cover, lower the heat to medium-low and cook for 15~20 minutes.
• Add 1~2 tablespoons water and break the apples lightly. Uncover and cook for 10 more minutes or until the applesauce thickens.
• Stir in sugar and cook for 2 more minutes or until the sugar has dissolved.
• Finally add the lemon juice and turn off the heat. Cool completely and store in the fridge for later use.