Vegan Latkes (with Gluten-Free and Baked Variations)
Here's my tried-and-true recipe for vegan latkes (potato pancakes, a mainstay for Hanukkah celebrations), in which the grated potato is held together with oatmeal in place of the customary eggs. This recipe makes 3 to 4 dozen latkes, depending on size.
In a heatproof bowl, combine the oats or quinoa flakes with 1 ½ cups boiling water. Stir and set aside while preparing the other ingredients.
Use a food processor to make the grating of the potatoes, carrot, and onion, much easier and quicker!
Combine the grated potato, carrot, and onion, and matzo meal in a mixing bowl. Stir in the oatmeal, then season with salt and pepper.
To fry: Heat just enough oil to coat the bottom of a large, nonstick skillet or griddle. Drop enough potato batter to form 2 ½- to 3-inch pancakes. Fry on both sides over medium-high heat until golden brown and crisp (alternatively, see baked variation following).
To bake: See Baked Latkes variation below recipe box.
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.
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