Description
This recipe for vegan latkes offers a crispy, savory twist on the traditional Hanukkah favorite, made entirely dairy-free and plant-based. Using russet potatoes, white onion, and simple vegan binders, these latkes fry up golden and perfect for serving with vegan sour cream, fresh dill, or applesauce. They are easy to prepare and sure to be enjoyed by everyone, regardless of dietary preferences.
Ingredients
For the Vegan Latkes
- 1 pound russet potatoes (approximately 2 medium potatoes)
- 1 large white onion (approximately 6 ounces; peeled, quartered)
- ½ cup unbleached all-purpose flour
- 3 tablespoons unsweetened, unflavored non-dairy milk
- 1½ tablespoons cornstarch
- 1 teaspoon kosher salt
- 2 teaspoons fresh baking powder
- 1 teaspoon freshly cracked black pepper (more or less to taste)
To Fry the Vegan Latkes
- Avocado oil or other neutral-flavored oil for frying
Serving Suggestions (All Optional)
- Vegan sour cream or plain vegan yogurt
- Chopped fresh dill
- Applesauce
Instructions
- Prep the Potatoes: Wash 1 pound of russet potatoes thoroughly under running water using a vegetable scrub brush or clean dish towel to remove any dirt. Pat them dry. Peel the potatoes completely, then cut each in half lengthwise. Place each half cut-side down and cut lengthwise again to create four long wedges per potato.
- Grate Potatoes and Onion: Fit a food processor with a grating (shredding) disc and secure lid. Feed the potato wedges and all quarters of 1 large white onion into the processor bowl to grate. Once fully grated, transfer the mixture to a clean dish towel or paper towels. Wrap tightly and wring out as much excess liquid as possible to ensure crispy latkes.
- Make the Latke Batter: Transfer the drained grated potato and onion mixture to a medium mixing bowl. Add ½ cup unbleached all-purpose flour, 3 tablespoons non-dairy milk, 1½ tablespoons cornstarch, 1 teaspoon kosher salt, 2 teaspoons fresh baking powder, and 1 teaspoon freshly cracked black pepper. Stir thoroughly until fully combined.
- Heat Oil for Frying: Place a large skillet on the stovetop over medium heat. Add enough avocado oil to thinly cover the bottom. Heat until the oil is hot and shimmery but not smoking. Meanwhile, prepare a plate lined with layered paper towels and place a wire cooling rack on top to catch excess oil from cooked latkes.
- Form and Fry Latkes: Using a cookie scoop (size #10 or #16) or a ⅓ cup measuring cup, scoop 1 to 3 portions of the potato mixture into the hot oil, leaving space between each. Immediately flatten each scoop into a patty about ¼-inch thick with a spatula. Fry until the underside is golden brown, then flip and fry the other side until also golden and crispy.
- Drain and Cool: Remove the cooked latkes from the skillet and place them on the wire cooling rack over the paper towels to drain excess oil and keep them crisp. Repeat frying with the remaining batter until all latkes are cooked.
- Serve: Once cool enough to handle, divide the latkes onto serving plates. Optionally, top with dollops of vegan sour cream and chopped fresh dill. Serve alongside applesauce if desired for a traditional touch.
Notes
- For extra crispy latkes, use a wire cooling rack over paper towels to drain excess oil. Avoid letting them sit directly on paper towels which will cause sogginess on one side.
- Ensure you wring out as much liquid as possible from the potato and onion mixture; this is essential for crispy latkes.
- You can customize seasoning by adjusting the kosher salt and black pepper to taste.
- Avocado oil is recommended for frying because of its neutral flavor and high smoke point, but any neutral oil suitable for frying works well.
- Use a cookie scoop or measuring cup to keep latke sizes uniform and ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish
