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Vegan Chanukah: Latkes

December 1, 2010

For all four years of college — to varying degrees — my friend Marit and I hosted a Chanukah party. While we clearly wanted to celebrate with friends, what we really wanted to do was make latkes. I had a great fear of hot oil so Marit was in charge of flipping while I was more of a coordinator and potato peeler extraordinaire. This year I’m all over the place (I will be in at least 4 different cities over the 8 nights) so I won’t be throwing any parties, but I did celebrate the first night of chanukah by whipping up some vegan latkes for me and my mom.

I think people (myself included) attach eggs to latkes because of a fear that otherwise the latkes will fall apart. Not so! As this wonderful recipe from VegNews proves, all you need is lots of oil… and that’s the point of the custom anyway!

This is the kind of recipe that just BEGS for a food processor — but if you have one the rest is simple. Our first-year, Marit and I scoured the halls looking for one — only to find a tiny one that could only fit a cup at a time. Thank god this year I’m home and have all the equipment I need.

They were so good that as soon as they came out of the frying pan they were eaten, so this was the best shot I was able to get:

Latkes

2 medium russet potatoes
1/2 Vidalia onion
1 tbs fresh parsley, finely chopped
1/8 cup white flour
1/4 tsp baking powder
salt and pepper to taste
lots of olive oil

Peel the potatoes and quarter. Grate in food processor and then drain in a colander to get rid of any extra juice.

Grate the 1/2 Vidalia onion in the food processor as well and drain the extra liquid. At this point you can begin to heat your oil in a large pan. This is the one time of year not to be stingy with your oil!

Mix the potatoes and onion with all the other ingredients.

At this point your oil should be hot enough and you can use a tablespoon to scoop out the mixture and begin to fry. I used a spatula to flatten the potatoes in the oil. Like I said earlier, I used to have a fear of hot oil, but as long as your careful and don’t sprinkle any water you should be fine! Luckily, I got over my fear because these latkes are delicious.

As with all pancakes, once the sides begin to brown and crisp you can flip. The latke will be nice and brown when it’s done. They taste best when eaten right away, but can be placed in the oven at 250° to stay warm. Before eating, you might want to dab down with a paper towel.

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One Comment leave one →
  1. December 5, 2010 11:40 am

    Oooo they look really yummy!!! I love latkes- actually make that fried potato anything!

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