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Traditional(ish) Latkes

Traditional(ish) Latkes

This recipe was written by our long time friend and favorite jewish queen, Ana. She is our ecommerce advisor, and runs a marketing agency called Build Rx. Honestly, she’s probably the reason most of you guys know about us. She's a technical genius and we LOVE her. When we were chatting about releasing a latke recipe she offered up this picture perfect recipe. Thank you ANA!!

Here is her vegan and gluten-free latke recipe...

Ingredients

  • 2-2.5 lbs russet potatoes
  • 2 yellow onions
  • 1/4 -  1/2 c Super Bloom flour
  • 1/4 bottle Just Egg (can sub with 2 eggs)
  • Salt to taste
  • Peanut oil (I love frying in peanut oil but pick any oil with a high smoke point)

Traditional Toppings

  • Sour cream (I used Kite Hill)
  • Applesauce (I used homemade applesauce from our tree)
If you’re fancy you can also top with creme fraiche, lox and caviar.


Makes about 24 latkes

Method

  • Rinse and scrub potatoes (I don’t peel them, just scrub them really well)
  • Clean onion, cut into sections
  • Either grate all potatoes with the onion or put them in the food processor
  • Squeeze the shredded potato and onion mixture over a bowl, I like using a nut milk bag (literally squeeze until your hands hurt or you’re not doing it right)
  • Transfer the onion and potato mixture to large bowl
  • Wait until the cloudy potato water settles in the bowl you squeezed the potato and onion mixture into then dump the water, at the bottom you will see a thick, glorious coating of potato starch, dump that on top of the shredded potatoes and onions, this is what will make them ultra crispy
  • Mix potato and onion mixture with enough Just Egg (or eggs) and Super Bloom flour for the mixture to stick together into patties without easily breaking apart, start with less and gradually add more as needed
  • Heat your peanut oil  on medium - medium/high heat to start, I like to use copper or cast iron, add enough oil to really coat the bottom of the pan so your latkes are truly not touching the bottom  of the pan, I like using about 1/3 of an inch or so
  • Salt your latke batter now, if you salt any earlier they may start weeping liquid
  • Cook a test latke before loading up your pan, once you’re happy with your test latke I usually cook 3-4 at a time in my 12 inch pan
  • Latkes are best hot out of the pan but if you can’t serve them hot I put a wire rack on top of a rimmed baking sheet and put them in the oven at 350 for about 6-7 minutes to bring them back to life (they need to sizzle to crisp back up)
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