jewish potato pancakes

These crispy latkes are filled with hand grated potatos and are dairy-free and eggless! Making fried latkes is easier than you think and will be a hit at your Hannukah gathering.

Vegan Potato Latkes

russet potatoes (about 3.5-4 cups grated)

onion (about 1 cup grated)

all-purpose flour

Potato starch (from potatoes- see instructions)

garlic powder

parsley

salt & pepper

Vegetable oil

First, make the flax egg and set aside.

Next, grate the onions and potatoes into a large bowl. Add to a cheesecloth or nut milk bag and strain the potatoes over the bowl. Don't discard the potato liquid yet as you will want to use the starch that settles to the bottom of the bowl in the batter.

Add the strained grated potatoes and onions to a separate bowl. Then, add in the flax egg, all-purpose flour, and spices. As a final step, dump out the water from the bowl containing the potato liquid. At the bottom there should be a layer of potato starch. Add this to the bowl with the rest of the latke ingredients and stir until well mixed. The potato pancake batter should be slightly sticky, but not too wet. If it's too dry, add in 1-2 Tbsp of almond milk and mix.

Next, fill up your frying pan until it is 1/4 inch high in oil. Once the oil is hot, scoop out the latke batter and add it to the pan. Use a spatula to immediately press down and flatten each latke so it is not too thick. Make sure not to overcrowd the pan.

Fry each latke for 2-3 minutes on each side or until browned and crispy. Once the latkes are done, remove and place onto a paper towel lined plate to soak up any excess oil.

Serve the latkes while still warm with your choice of toppings. Enjoy!

The best potato pancakes: crispy on the outside, tender on the inside.  Make more than you think you&#39;ll need!

Jewish Crispy Potato Pancakes (Latkes)

potatoes

eggs

onion (finely minced)

matzoh meal

salt and black pepper

Olive oil (1 to ½ cups)

Applesauce and sour cream

grate the potatoes

Using a food processor or a handheld grater, grate the potatoes on the large-holed blade, or side of the grater. Place the grated potatoes into a large bowl, and let them sit while they release their liquid.

make the potato pancake mix

In another large bowl, mix the eggs and minced onion. With your hands grab handfuls of the grated potato and squeeze over the bowl with all the potatoes in them, squeezing out as much liquid as possible back into the bowl. Transfer the squeezed potatoes into the bowl with the eggs. Repeat until all of the potatoes have been squeezed and transferred. Stick your finger into the liquid left in the other bowl. You’ll feel a firm layer of potato starch at the bottom. What you need to do is carefully pour off the liquid and then scrape up all that valuable starch from the bottom of the bowl and mix it well with the egg and potato mixture (best to use your hands). This natural starch helps bind together the potatoes. If there is only a tablespoon or two of the starch, you’ll also want to blend in the matzoh meal or flour. Add salt and pepper (be liberal, the pancakes will be quite bland without enough seasoning).

fry the potato pancakes

In a large skillet (or use two large skillets to make the cooking go faster), heat a couple of tablespoons of olive oil and a teaspoon or so of butter over medium heat until the butter has melted and the fat is hot. Swirl the pan, and then add spoonfuls of the potato mixture—as big or small as you wish—and gently press them into round flat shapes in the pan. Cook until golden brown and crisp for about 4 to 5 minutes on each side. You’ll need to keep a close eye on the heat; too low and they won’t brown properly, too high and the oil will start smoking. Adjust it as needed.

repeat until all of the mixture is cooked

Drain briefly on paper towels, and transfer to a serving platter.  Repeat until all of the potato mixture is used up, adding more oil and bits of butter as you need it (periodically you may want to dump out the pan, give it a quick wipe, and start over if you’re finding that the oil is getting kind of dark and that too many bits of charred potato and onion are floating around).  The potatoes will continue to release liquid as they sit; as you get to the bottom of the bowl, just give the potato mixture a quick squeeze before putting it in the hot pan to avoid splattering.  And they will also start turning darker as they site, but when you cook them up it won’t be very noticeable.

serve warm

Serve warm with applesauce and sour cream.

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Vegan Potato Latkes

Jewish Crispy Potato Pancakes (Latk...

Top 2 jewish potato pancakes recipes from across the web

The most viewed jewish potato pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Potato Latkes

Jewish Crispy Potato Pancakes (Latk...

The most viewed jewish potato pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine