Potato Latkes

Potato Latkes

Latkes or Potato Pancakes are typically served during or around the Jewish Holiday of Hannukah. Tradition and Holiday aside, they are certainly enjoyed by everyone who loves fried Potatoes! These are actually pretty easy to make and need minimal oil so you can sorta keep them on the healthier side. You an also add yummy vegetables like Zucchini & Carrot or make them with Sweet Potatoes.

Makes 14 -16 3” sized Latkes

*Inspired by a recipe from Ina Garten

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Ingredients

3 Medium Russet Potatoes, peeled
3 Yukon / Yellow Potatoes, peeled
6 Tbsp Just Egg or other liquid vegan egg
6 Tbsp (90g) All Purpose Flour
1/2 medium Onion
1 Tbsp (15g) Chives, chopped
1 1/4 tsp Salt
Pepper to taste
High Heat Oil for Frying
2 Tbsp (30g) Vegan Butter (optional for flavor)

Serve with:
Vegan Sour Cream
Apple Sauce

Note: I like to use both russet and yukon potatoes but you can use only one variety. The Russets are a bit more starchy which is good for a crispy Latke.

Directions

1. Either using a hand grater or food processor with a grating blade, grate the peeled potatoes and onion. Squeeze as much liquid from them as possible and add them to a large bowl.

2. Add in the just egg, flour, salt, pepper and chives and mix well.

3. In a large frying pan with a heavy bottom, heat 1 1/2 “ - 2” of oil. Use a thermometer to check that the oil reaches between 350F - 375F.

4. Scoop up a golf ball size of the potato mixture and pat it down ( it should be about 3” - 4” wide) You can make them smaller to serve as for appetizers.

5. Gently place the formed / flattened patty of potatoes into the heated oil and cook each side for 3 minutes until golden brown (a little thinner cake will cook more evenly).

6. Place the cooked latkes on a few layers of paper towels to help drain any excess oil. You can keep them warm on a baking sheet in a 275 -300 degree oven until ready to serve.

7. Serve warm and enjoy with vegan sour cream and apple sauce.