Vegan Latkes

easyhealthyrecipes.com/vegan-latkes/

This simple recipe for dairy-free, vegan latkes ensures everyone in your group can enjoy these crispy, savory traditional Hanukkah staples.

Prep: 15

Cook: 10

Total: 25

Recipe makes approximately 4 servings

Get Recipe Ingredients

Wash 1 pound russet potatoes under running water, removing any surface dirt with vegetable brush or dish towel, then pat potatoes dry.
Peel potatoes completely. Place peeled potatoes on cutting board and use sharp knife to carefully cut potatoes in half lengthwise. Lay each potato half on cutting board cut-side down and carefully halve potatoes lengthwise again, creating 4 long wedges from each potato.
Fit food processor with grating disc (also known as shredding disc) then secure lid on food processor. Feed each potato wedge and all quarters of 1 large white onion into food processor bowl through grating disc.
When potatoes and onion quarters are grated completely, transfer mixture from food processor bowl to clean dish towel or paper towels. Wrap or roll mixture tightly in towel(s) and wring out as much excess liquid as possible.

Transfer grated potatoes and onions to medium mixing bowl. Add ½ cup unbleached all-purpose flour, 3 tablespoons non-dairy milk of choice, 1 ½ tablespoons cornstarch, 1 teaspoon kosher salt, 2 teaspoons fresh baking powder, and 1 teaspoon freshly cracked black pepper. Stir ingredients together until fully incorporated.

Place large skillet on stovetop over medium heat. When pan is warm, add enough avocado oil to thinly cover bottom of skillet. Continue warming pan over medium heat until oil is hot and shimmery.
While oil comes to temperature, layer paper towels on large plate or baking sheet. Place wire cooling rack over paper towels. Set aside.
When oil is hot, use cookie scoop to drop 1 to 3 separate scoops of potato mixture directly into oil, leaving generous space between each scoop. With spatula, immediately flatten scoops into approximately-¼-inch-thick patties.
Fry potato patties until underside of each patty is golden brown, then flip patties over. Fry other side of patties until golden brown.
When patties are completely fried and golden on both sides, remove patties from skillet and transfer to wire cooling rack over paper towels. Set patties aside to cool.
Repeat process until entire potato mixture has been formed into patties and fried.

When all potato patties have been fried and cooled, divide latkes between serving plates. If desired, top each latke with dollop of vegan sour cream and chopped fresh dill. Serve with applesauce (optional).

Wire Cooling Rack: For really crispy latkes, cool them on top of a wire cooling rack so any excess oil drips off of and away from the potato patties. You can let them cool on the paper towels directly, but they'll be sitting in the excess oil, which can make them soggy on one side.