Vegan Potato Latkes for Hanukkah
Ingredients
- 4 medium-large Russet Potatoes (about 2.25 lbs)
- 4 small-medium Yukon Gold Potatoes (1.5 lbs)
- 1 small Onion
- 1/2 cup plus 2 Tbsp Flour (68 g + 30 g)
- 1/2 cup plus 2 Tbsp Vegan Liquid Egg (118 ml + 30 ml)
- 1/4 tsp Salt
- 2 tsp fresh Dill (5 g)
- 2 tsp fresh Chives (5 g)
- Pepper to taste
- Oil for frying
Preparation
Peel the potatoes and grate them along with the onion using a food processor or a box grater.
Squeeze out as much water as possible from the mixture using a nutmilk bag, cheesecloth, or a clean dish towel, and place it in a large bowl.
Add the flour, dill, chives, salt, and pepper to the bowl and mix well, then add the vegan egg and mix well.
Heat a large pan over medium-high heat and add about 1/4 inch of oil. Once hot, scoop golf ball-sized amounts of the potato mixture, flatten into pancakes while squeezing out excess liquid, and add to the oil. Cook 3-4 at a time depending on pan size.
Using a spatula, press down the latkes to thin them out and cook for 5-6 minutes until browned, then flip and cook the other side for another 5-6 minutes. Drain on a paper towel-covered pan or plate.
Repeat the process with the remaining mixture and serve immediately or keep warm in the oven at a very low temperature.
Tips
You can use only one variety of potato if preferred; Russets provide more starch for crispiness.
Serve with vegan sour cream or apple sauce.
