It’s Hanukah and that means latkes galore! I have made latkes several different ways over the years but I think this recipe is by far the best one yet. Read on for the details. And yes, I am an applesauce AND [vegan] sour cream person!
I have been frying latkes since Sunday and eaten way too many at this point but that won’t stop me from eating them every day of Hanukah which ends this coming Sunday. My apartment smells like latkes and I do too for that matter, but it is worth it. I hope you love these as much as I do!
– This recipe, using 2 big potatoes, makes anywhere from 12 to 15 latkes, using a 3-tablespoon cookie scooper. Make them as small or as big as you want but double or triple the recipe because everyone loves them!
– The key to keeping the potatoes from oxidizing is to soak them in a bowl of water with a drop of apple cider or white vinegar. Don’t skip this or your latkes will turn gray.
– I use aquafaba to replace eggs. (I wrote all about the amazingness that is the liquid in a can (or homemade) chickpeas in my book The Vegan ABCs Cookbook. Buy it here!)
– I use the shredder attachment in my food processor but if you don’t have one, shred your potatoes on an old-fashioned box grater.
– Serve these with applesauce and/or vegan sour cream. (I like both. I make my own applesauce and I love Forager’s sour cream.)
Latkes aka Potato Pancakes
- 2 big Russet potatoes, peeled and cut into big slices
- 1 small onion, peeled and cut in half
- 6 tablespoons aquafaba, room temperature
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- Sunflower oil, for frying (or other high heat oil)
Set up your food processor with the shredder attachment. Set up a bowl full of cold water and add a 1/4 teaspoon apple cider or white vinegar. Set up a big plate or baking sheet with paper towels to drain the oil.
Shred the potatoes and onion in the processor and dump it into the bowl of vinegar water. Let sit for 5 minutes.
Drain into a kitchen towel or cheesecloth and squeeze out as much water as you can.
To another big mixing bowl, add the aquafaba and whisk until just frothy. Dump in the potatoes. Add the flour, baking powder and salt and mix well. Let sit for 5 minutes. Mix again.
Heat a nonstick skillet over medium-high heat, add a good layer of oil. When it is super hot, scoop the mixture onto the pan, being careful not to burn yourself, three or four latkes at a time. Cook on the first side until golden brown, about 5 minutes. Use offset spatulas or other spatula to flip them over and cook on the second side until golden brown. Cook the latkes in batches and add more oil as needed.
Place the latkes on the paper towels to drain. Serve immediately or let cool and then serve a few hours later or refrigerate for a few days or freeze for a later date. Either way, cover and reheat in the oven until hot.