Every year during Hanukkah, I make it my business to cook up some seriously delicious, crispy vegan potato latkes. I’ve always joked that in my family we’re “food Jews,” which is probably the best part, if you’ll pardon my heathen ways. This, of course, means I grew up knowing all about latkes, knishes, rugelach, hamantashen, cold borscht, bagels and cream cheese, and very little about the bible or synagogue. It also means I’ll jump on any chance to create a vegan version of a Jewish holiday feast.
Traditional latke accompaniments are sour cream and/or applesauce. I snuck a totally raw applesauce onto the table this year, because that’s how I roll, along with some homemade, raw+fermented cashew cheese, which you’ll have to wait until another day to hear about. Oh, snizzap!
The Best Vegan Latkes
1 small onion, finely diced
1/2 tsp salt (or more to taste)
1/4 tsp fresh ground black pepper
1/2 cup chickpea flour
12 tsp baking powder
olive or sunflower oil to fry
Grate potatoes by hand or with your food processor’s grating blade. Purists say grating by hand is the only way, and after this year’s latke success, I may have to concur. With dish towel or piece of cheese cloth, wring excess moisture out of grated potato about 1 cup at a time. This is key to having crispy, well formed latkes. Mix remaining ingredients with potato in large bowl until evenly distributed.
2 gala apples, diced
1 tsp fresh lemon juice
Combine in food processor with s-blade, or blender, until a smooth puree is achieved. I know. That’s barely a recipe. Raw food is the best!