Always a fan of fried potatoes with salt, I love latkes, but due to the fact that they contain eggs, I rarely get to enjoy them. OMFGstyle contributor Ann Cohen, in the true Hanukkah spirit, generously shared her mom’s potato latke recipe with me. I was faced with the challenge of veganizing it. I have included the egg option in the ingredients below, but have offered two healthier alternatives for binding, egg replacer and oatmeal. Try them out and let us know how they work for you.
This is a recipe for 8, so keep it in mind for your next brunch or when you’re entertaining overnight guests.
Ingredients:
- 3 cups grated, drained potatoes (6 potatoes)
- 4 tbsp. grated onion
- 2 eggs OR Egg replacer equivalent to 2 eggs OR 2/3 cup quick-cooking oats
- 2 tbsp. cracker meal, matzo meal, or flour
- 1 tsp salt
- ¼ tsp pepper
- ¼ cup high-heat vegetable oil
Directions:
- Peel potatoes and onion. Place in a bowl of cold water, refrigerate for one hour
- Remove from water, grate and drain
- Beat eggs OR Mix together egg replacer OR Prepare oatmeal in 1 1/3 cups of water
- Mix all ingredients (except oil)
- Heat oil in large skillet
- Use one tablespoon of batter for each pancake, flatten slightly as you place them in the skillet
- Brown pancakes on both sides
- Drain and serve
- Can keep them hot in the oven, (200-250) while cooking the rest
Serving suggestions:
- Serve with a dollop of sour cream (Tofutti sour cream is very yummy) and some apple sauce
- Sprinkle with diced chives
- Substitute some of the potato with zucchini
Serves 8
