Vegan Latkes (with a Gluten-Free Variation)
Here’s my tried-and-true vegan latkes recipe (our mainstay at Hanukkah for many years now) in which the grated potato is held together with oatmeal in place of the customary eggs. For a gluten-free version, quinoa flakes work splendidly. A bit of grated carrot for extra color and flavor.
Makes: about 3 dozen
- 3/4 cup quick-cooking oats or quinoa flakes (see note)
- 6 medium-large potatoes, preferably russet, peeled and finely grated
- 1 medium carrot, grated
- 1 medium onion, finely grated
- 1/2 cup matzo meal (or 1/2 cup additional quinoa flakes)
- Salt and freshly ground pepper to taste
- Safflower or other light vegetable oil for frying
- Vegan sour cream (homemade or purchased), optional
In a heatproof bowl, combine the oats or quinoa flakes with 1 1/2 cups boiling water. Stir and set aside while preparing the other ingredients.
Combine the grated potato, carrot, and onion, and matzo meal in a mixing bowl. Stir in the oatmeal, then season with salt and pepper.
Heat just enough oil to coat the bottom of a large, nonstick skillet or griddle. Drop enough potato batter to form 2 1/2- to 3-inch pancakes. Fry on both sides over medium-high heat until golden brown and crisp.
Drain briefly on paper towels and place in a covered container to keep warm until serving. Serve warm with applesauce and the optional sour cream.
Since the definition of “medium-large” potatoes can vary, if you find that the cooked oatmeal mixture isn’t enough to give the grated potatoes a nice even coating (or if the latkes don’t stick together), cook a little more oatmeal or quinoa flakes, starting with 1/4 cup additional grain and 1/2 cup additional boiling water.
And of course, use the quinoa flakes as the gluten-free option, both in place of the oatmeal and the matzo meal.
- Here are more of VegKitchen’s recipes for Hannukah.
- Find more ways to make Special Occasions and Entertaining easier and healthier.