I adapted and veganized this old Martha Stewart recipe that I’ve been meaning to try for years, and it came out great. It’s simple, and I like that you get that deep-fried effect with only a few Tablespoons of oil. I increased the onion just a bit to get a better potato/onion ratio. Replaced the egg and followed a couple of Latke Tips from other web sites. Now we’re able to make these ahead, and reheat them in the oven to an even crisper effect. These little vegan Latkes are special due to incorporating the sweet potato, and the Martha recipe advises that you could also use carrots and parsnips. I don’t think I’d eliminate the white potato altogether, however, for structural reasons. There are many latke videos on youtube and I chose this one from the Culinary Institute of America to share with you here. The C.I.A. also does an eggless latke, and I knew you didn’t need the egg after making this egg-free potato galette. After doing some reading, I realize these are not kosher for Passover due to the small amount of flour in them, but they’d be great for Hanukkah. Supposedly, you can simply substitute matzo meal to make them kosher for Passover, but I can’t vouch for that because I haven’t tried it myself. But then again, I’m not Jewish, I just like Latkes. I made a quick dill sour cream with some softened Tofutti and chopped fresh dill, and it was perfect with these, and I threw some organic applesauce on the side too, which played off the sweet potatoes. Now we can have excellent Latkes at home, and serve them to guests without having the hot-oil fuss going on. These would be great for a breakfast, brunch, luncheon, or side dish with supper.
Vegan Potato, Sweet Potato and Onion Latkes
Makes 18 small Latkes
1 all-purpose Yukon Gold potato (about 10 ounces), peeled
1 sweet potato (about 10 ounces), peeled
1/3 large white onion, peeled
1 Tablespoon dry Ener-G Egg Replacer
2 Tablespoons all-purpose flour, or rice flour
1 teaspoon fine sea salt (no kosher salt)
1/4 teaspoon black pepper
3 Tablespoons vegetable oil for frying (not canola) (use olive, peanut or safflower, etc.)
Put filtered water in a large non-reactive bowl (I like glass). Add a Tablespoon of fine sea salt to this water and stir to dissolve (this will keep the potatoes from going brown). Grate both potatoes using the largest holes of a four-sided grater, immediately placing the grated potatoes into the salt water as you go. Let the grated potatoes sit in the salted water for about 20 minutes while you work.
Grate the onion and place it in a small dish and cover it with a napkin (to spare yourself from the fumes). Dry whisk flour, egg replacer, sea salt and pepper to thoroughly combine. Line a baking sheet with parchment paper. Place grated potatoes into a sieve or fine colander, let drain and press the water out well. Rinse your mixing bowl and wipe it dry.
Place a Tablespoon of the oil in a nonstick skillet over medium heat, and let it heat.
Place potatoes back into the dry mixing bowl and stir to combine thoroughly with the grated onions. Add in the flour mixture and stir thoroughly again.
With a heaping Tablespoon, shape Latke mixture into discs and place into hot oil in skillet, and do not crowd the pan. Let latkes cook for three minutes and then turn them only once. Flatten latkes lightly with a spatula and let cook 3 minutes on second side. If skillet becomes dry, add a Tablespoon of oil, but you should only need 2-3 Tablespoons total by the time you’re done. Place finished latkes on paper towels.
Keep warm in a 250 degrees Fahrenheit oven, until ready to serve.
Or, you can place cooled latkes in the fridge and then reheat in the oven on 350 degrees Fahrenheit, on a baking sheet lined with parchment paper, for 10-15 minutes.
If you must freeze them, reheat from frozen.
Notes: The pale yellow color of the Yukon Gold potato fools the eye into thinking there is more oil in the latkes than there actually is. The acid in the onion helps keep the potatoes from turning brown. The salt water also helps the latkes crisp up, and it helps keep the latkes from browning too quickly in the pan. Baking latkes after frying them actually creates a crisper latke. The best ratio for latkes is 5 parts potato to 2 parts onion. Have a few spidery “legs” sticking out of your latkes, so they’re not too round and perfect, to increase the texture variation, and give some good crunchy bits. Turn latkes only once in pan, to reduce oil absorption. My own preference is not to use canola oil for frying because even fresh canola oil can sometimes taste metallic or fishy on high heat. My own preference is not to use kosher salt due to its metallic, chemical taste. Supposedly, you can substitute part of the potato for any starchy vegetable, such as beets, zucchini, etc.