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Vegan Latkes (with a Gluten-Free Variation)
Posted By Nava On January 1, 1996 @ 12:01 am In Hannukah,Recipes,Special Occasions and Entertaining | 5 Comments
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
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.
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