The secret to how these easy vegan latkes hold together is using cooked oatmeal or quinoa flakes instead of the traditional eggs.
Make them easy with frozen hash browns. And the secret to their ease is starting with a good brand of frozen hash brown potatoes, and baking rather than frying them.
Organic hash browns are best. 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 still want to grate and fry, feel free! 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.
Double this recipe for a bigger portion. 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.
You can make these gluten-free. If you use GF oats or quinoa flakes and omit the matzo meal, these easy vegan latkes are gluten-free.
Use a good vegan sour cream. 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.
- 3/4 cup quick-cooking oats (oatmeal) or quinoa flakes
- 16-ounce bag frozen organic hash brown potatoes
- 1 cup grated carrot (use pre-grated carrots for ultimate ease)
- 1 small onion, quartered and very thinly sliced
- 1/4 cup safflower or other neutral vegetable oil
- 1/2 cup matzo meal (or use more oatmeal or quinoa flakes)
- Salt and freshly ground pepper to taste
- Vegan sour cream
- Preheat the oven to 425º F.
- Combine the oats with 1 1/2 cup boiling water in a heatproof bowl. Stir and set aside while preparing the other ingredients.
- Combine the potatoes, carrot, onion, and oil in a large mixing bowl. Both the hash browns and pre-grated carrots can have long strands, so reach in with kitchen shears and cut here and there to shorten if so; this will help the latkes to stick together a bit better.
- Stir in the matzo meal (or alternative) and cooked oatmeal and stir together. If need be, add a little water to make the mixture easy to stir together (about 1/4 at a time) — the cooked oatmeal should be distributed evenly throughout. Season with salt and pepper.
- Line one or two baking sheets with parchment. Use a 1/4 cup measuring cup to drop the potato mixture onto the parchment (don't pack tightly!), then flatten with the bottom of the cup. If you'd like these to turn out a little crispier, you can spray them lightly with olive oil cooking spray.
- Bake for 15 minutes, then check; if the bottoms are golden brown, flip gently to the other side. If not, let them bake for 5 minutes or so longer. This will greatly depend on how accurate your oven is, and the position of the rack (which ideally should be in the center for these, though they’ll work wherever!).
- After flipping (you can spray lightly again if you'd like), bake for an additional 10 to 15 minutes, or until the second sides are golden as well.
- Serve warm with applesauce, vegan sour cream, or both.
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A selection of Jewish vegan recipes