Since it just dawned on me that Chanukah is almost here, I felt that it was necessary to provide you with a simple recipe for vegan latkes. I usually prepare the recipes on my blog with my own photos showing the step by step process, but I wanted to give you this recipe as soon as possible.
Here is the recipe for potato latkes from the wonderful cookbook author Robin Robertson which was published in VegNews on April 9, 2012. The beautiful photograph was taken by the talented Hannah Kaminsky who wrote some fabulous vegan dessert cookbooks such as Vegan A La Mode, Vegan Desserts and My Sweet Vegan. Check out Hannah’s Bittersweet Blog which showcases more of her amazing photographs, creative writing skills and recipes.
VEGAN POTATO PANCAKES
These classic potato pancakes are as easy to make as they are tasty.
What You Need:
- 1-1/2 pounds russet potatoes, peeled and grated
- 1 small yellow onion, grated
- 1 tablespoon fresh parsley, minced
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Safflower oil, for frying
What You Do:
- Place potatoes in a colander and set over a large bowl. Using your hands, squeeze out excess liquid. Pour off liquid and place potatoes in bowl. Add onion, parsley, flour, baking powder, salt, and pepper, and mix well.
- Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing in hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
- Repeat with remaining potato mixture, adding more oil as necessary. Place cooked potato pancakes on paper towels to drain, then transfer to an ovenproof platter and keep warm in oven until all pancakes are cooked.