Vegan Latkes

Every year I make Latkes (potato pancakes) for Chanukah. This year I tried a no-egg recipe and prepared 3 different kinds - plain potato, with sweet potato, and with zucchini. 

Easiest way is to split the the basic potato mixture from the recipe below into 3 bowls and add a cup of shredded zucchini to one and a cup of shredded sweet potato to the other, making them even more delicious and festive.


Ingredients for basic potato latkes:

(Feeds approximately 5-7 people)

10 medium potatos, peeled and grated
1 small yellow onion, peeled and grated
1 tablespoon fresh parsley, minced
1/2 cup all-purpose flour
1 teaspoon baking powder
Garlic powder, salt, pepper - optional
Canola oil, for frying


Steps:


In a colander set over a large bowl, place potatoes. Using your hands, squeeze out the excess liquid from the potatoes. Pour off the liquid and place potatoes in the bowl. Add onion to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.


Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides. Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, keep warm in the oven until all pancakes are cooked.


It's real yummy with Homemade Applesauce or Tofutti Sour Cream found at most supermarkets or Whole Foods.


You can either make applesauce fresh, by peeling a few apples and mixing with honey, cinnamon, nutmeg, vanilla, in a blender or food processor, or steam the apples for a few minutes to get real soft, mix with spices and refrigerate until cool.

Enjoy the Holidays!