Description
These quick and easy vegan latkes feature crispy golden edges with a tender and creamy interior. Made without eggs or dairy, they’re a flavorful appetizer or side dish that’s perfect for any occasion, especially during Jewish celebrations like Hanukkah.
Ingredients
Vegetables
- 2 large russet potatoes (about 3 cups), halved
- ½ of a medium-sized red onion
Binders & Seasoning
- ¼ cup of flour
- 7 tablespoons of Just Egg (vegan egg substitute)
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Oil
- High-heat oil as needed, for frying (such as vegetable oil or canola oil)
Instructions
- Shred the potatoes and onion: Using a food processor fitted with the shredder attachment, shred the halved russet potatoes and half a medium red onion until finely shredded.
- Drain excess liquid: Place a thin kitchen towel over a large bowl and transfer the shredded potato and onion mixture onto the towel. Fold the towel over the mixture, twist the ends tightly, and squeeze to remove most of the liquid. Leave some moisture inside to keep the latkes tender and avoid dryness. Discard the squeezed-out liquid.
- Mix the batter: Transfer the drained potato mixture back into the bowl. Add ¼ cup flour, 7 tablespoons of Just Egg, ½ teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly until everything is fully combined into a cohesive batter.
- Heat the oil: Warm a large skillet over medium heat. Pour in about ¼ inch of high-heat oil and let it heat for 3 to 4 minutes until it is hot and shimmering.
- Form and fry latkes: Scoop approximately ¼ cup of the batter into your hand and shape it into a patty about ½ inch thick. Carefully place the latke into the hot oil. Fry each side for 3 to 5 minutes or until golden brown and crispy. Use tongs or a spatula to flip gently.
- Drain excess oil: Remove each cooked latke from the skillet and place it on a paper towel–lined tray to absorb excess oil. Repeat until all the batter is used up.
- Serve hot: Enjoy the latkes immediately while still warm and crispy for the best flavor and texture.
Notes
- Do not over-squeeze the potato mixture to ensure the latkes remain creamy inside.
- Use a high smoke point oil like vegetable or canola oil for frying to avoid burning.
- For extra crispiness, flatten the patties no thicker than ½ inch.
- Serve with traditional toppings like applesauce or vegan sour cream.
