Latkes, the Yiddish word for potato pancakes, are traditionally eaten by Ashkenazic Jews on Hanukkah. You can find latkes at just about any Jewish deli in the city. Whether you accompany them with applesauce or vegan sour cream, be sure to serve them fresh out of the skillet as they really should be eaten immediately after frying. (From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.)
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Makes: 24 latkes
Active time: 1hr
- 6 large red potatoes, peeled and shredded
- 1 medium yellow onion, shredded
- 1 cup matzoh meal
- 6 tbsp warm water
- 4 1/2 tbsp Ener-G Egg Replacer
- 1 tsp salt
- Canola oil or other neutral oil, for frying
- Dash ground black pepper
In a small bowl, whisk together the egg replacer and water until fully combined.
In a large mixing bowl, add the potatoes, onion, salt, pepper, matzoh meal, and the egg replacer mixture. Mix well by hand to thoroughly combine.
Heat 1/4 inch of oil in a large skillet over medium-high heat to 375°F/190°C. While the oil is heating, form the potato mixture into compact patties, using about 3 tablespoons per latke.
When the oil is heated, fry the latkes in batches, no more than 4 or 5 at time—do not overcrowd the skillet. Fry the latkes for 2 to 3 minutes, or until golden around the edges. Flip them with a spatula and cook the second side until lightly browned.
Transfer the cooked latkes to a plate lined with paper towels. Repeat this process until all the latkes are fried, being sure to watch the oil level and adding more as necessary.