This potato latkes recipe is a classic staple for Chanukah made vegan! I replaced the eggs altogether with a mixture of aquafaba (the drained liquid from canned chickpeas) and a little semolina flour (I like Bob’s Red Mill’s). The result is absolutely delicious-crisp on the outside and moist on the inside…YUM!! It’s a little bit of work, as homemade latkes typically are, but it’s …oh so worth it!! You can also replace the semolina with matzo meal for the perfect Passover dish.
2 medium russet potatoes, peeled and rinsed
½ yellow onion (small)
½ cup aquafaba*
4 Tbsp semolina (pasta flour)
¾ tsp salt
Organic cold pressed canola oil for frying
- Grate the potatoes and onion with a hand grater or food processor with a coarse grating blade.
- Place the grated potatoes and onion in a cheesecloth or clean dish towel and wring it out to get rid of the liquid.
- Place the aquafaba and semolina in a medium bowl and stir.
- Add the grated potatoes/onion to the bowl with the aqufaba and semolina mixture, add salt and stir.
- Take out about ? of the mixture and place in a small microprocessor, and grind briefly.
- Add that finely ground mixture back with the rest of the grated potato mixture in the bowl and stir again.
- Fill a large skillet with ¼ inch canola oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
- Working in batches, scoop the potato mixture by spoonfuls and add them carefully to the skillet.
- Fry, turning the latkes once with a spatula, until golden brown and cooked through, about 3 minutes. Drain on paper towels.
- Serve with unsweetened applesauce.
** drained liquid from small can organic chickpeas measured to ½ cup. If you are gluten-sensitive, you can use Bob Red Mill’s All-Purpose gluten free flour instead of the semolina. One of my followers told me it worked great in the recipe too!
This post originally appeared on Cuisinicity.com.