The secret to how these easy vegan latkes are held together is by using cooked oatmeal or quinoa flakes instead of the traditional eggs. And the secret to their ease is starting with a good brand of frozen hash brown potatoes, and baking rather than frying them. My preference is Alexia® Organic Hashed Browns (seasoned). I learned that lesson once when I made this latke recipe with a generic brand of supermarket hash browns. What a waste — no flavor at all, and rather mushy, not the ideal outcome for the culinary star of Hanukkah.
If you feel that the grating and frying of potatoes to make latkes is part and parcel of the Hanukkah ritual, far be it from me to talk you out of it. But for me, the endless grating (even when I had the grating blade for my Cuisinart, which broke, and which I never remember to replace) and the heavy, greasy fried aroma that lingered and permeated my entire house, my clothing, and even my hair, finally got old.
Granted, it’s the ultra-crispy oiliness that are part of the charm of latkes for some people, but if you’re looking to give up the grease for greater ease, you might enjoy giving these a try. This makes a batch of 20 to 22 latkes; a modest individual portion would be four per serving, though some people who shall remain nameless can practically breathe in half a batch. So double the recipe if need be; it’s easy to do.
If you use GF oats or quinoa flakes and omit the matzo meal, these easy vegan latkes are gluten-free. I’m happy to say that I found a plant-based sour cream for special occasions that really does taste like sour cream — Ripple®. It’s based on pea protein, coconut oil, and tapioca flour, and does the trick both in terms of flavor and consistency. Read a review Ripple Plant-Based Sour Cream Alternative at Go Dairy Free.
- Here are more Jewish recipes to veganize