Vegan Jews! It’s that time of year. Latke time. Time to stuff our faces with crispy, fried pancakes full of potato and onion deliciousness.
We like our latkes full of lots of potato and onion and not a lot of breading or filler. Previous attempts at removing the egg from a traditional recipe resulted in very tasty, but very fall apart-y, pancakes (yeah, we made up that word but it totally works here). We then turned to Isa, Supreme Goddess of all Things Vegan Cooking, who never lets us down… and, while we’re sure her recipe is really good, it included a LOT of the bready stuff. So, we did what we do best – improvised.
The following recipe tasted just like the traditional latkes we grew up with, and stayed together beautifully. Success!
We ate ours with homemade applesauce and made a meal of it with this awesome recipe for Bryant Terry’s openface bbq tempeh sandwiches with spicy cabbage slaw. Traditional? Nope. Delicious? Hell yes!
Really, no more words are needed. Just go straight to your stove and start frying.
(Recipe adapted from this from Post Punk Kitchen)
2 1/2 pounds starchy white potatoes, peeled (russets, idaho)
1 small yellow onion, peeled
1/4 cup potato or corn starch
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup matzoh meal (can sub any type of regular flour)
Lots of vegetable oil
Shred potatoes and dice the onion as finely as possible (may be done in food processor).
Have ready paper towels for draining the oil from the finished latkes. You may also want to have the oven on at 200 F to keep the first batches of latkes warm until you’re ready to serve.
In a large mixing bowl, mix the potatoes and onions with the potato or corn starch until the potatoes have released some moisture and the starch is dissolved, about 2 minutes.
Add the salt and pepper to combine. Add the matzoh meal and mix well. Set aside for about 10 minutes. The mixture should get moist and slightly sticky.
Heat a large cast iron or non-stick pan with about a 1/4 inch of oil until the oil shimmers.
Scoop latke mixture with a soup spoon, press together gently, and slide into the pan. Press down gently with your fingers so the latke is flattened. Repeat until you have a good batch (4-6) in each pan, but do not crowd!
Fry until deep brown on the bottom (3-5 minutes), then gently flip and fry another 3 minutes or so.
Transfer to the paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.