Since today is the first day of Hanukkah, I thought potato latkes would be the perfect recipe to share with you! I love potato latkes, but hadn’t had them in a long time. I’d never tried making them vegan, but they came out really well. Whether you celebrate Hanukkah or not, I advocate for making potato latkes during the holidays and throughout the year. They’re just so good!
4 Russet potatoes or about 3 pounds
1 yellow onion
1 tbsp EnerG Egg Replacer Powder mixed with 4 tbsp water
1 teaspoon salt
1/2 teaspoon pepper
3 tbsp flour
1 tsp baking powder
Tofutti vegan sour cream
- Grate the potatoes into a large bowl. You can use a food processor if you have one strong enough for potatoes. I tried to use my blender, but it didn’t work. As a side note, potatoes turn pink when you grate them. It’s strange, but just a natural chemical reaction. Here’s more info if you want to know why this happens.
- Drain off some of the excess liquid from grating the potatoes.
- Finely chop your onion and add to the grated potatoes.
- Mix 1 tbsp on EnerG Egg Replacer Powder with 4 tbsp of water until well combined. Add it to the grated potatoes.
- Add the salt, pepper, flour, and baking powder to the bowl and mix until everything is well combined.
- Heat up a skillet over medium high heat, and add your vegan butter. Drop the potato mixture into the pan, about 1/3 – 1/2 cup per pancake and flatten them down. Cook until they are golden brown and then flip to cook the other side, making sure the potatoes in the middle are cooked all the way through. Add more butter when you flip the pancakes if needed.
- Serve right away with applesauce or Tofutti vegan sour cream. They are best when they’re hot off the skillet.