Fried food is always delicious. Especially latkes. There is religious symbolism to latkes as part of a traditional Hanukkah celebration. Just like those fabulous fried Hanukkah jam doughnuts. It is reference to the miracle of oil that lasted for eight days.
This is our vegan version of latkes. Give them a try. Whether you’re lighting a menorah tonight or not, we know you’re gonna like ’em. And Happy Hanukkah!
5 cups shredded white potato
1 cup shredded yellow onion
1 tsp. salt, plus more for seasoning
1 tsp. ground black pepper
1 Tbl. arrowroot powder
1/2 cup oil for frying (we tried canola and coconut, both work well)
Combine shredded potatoes and onions in a large bowl with salt, pepper and arrowroot. Allow to sit for five minutes, and strain off about 1/2 of the excess liquid.
In a heavy-bottom, sturdy pan, heat about 1/4 cup of oil. Oil should be hot when you add potatoes.
Make small patties with potato mixture and fry only two or three at a time, so you can keep careful watch over them. Cook on each side about 2 minutes and flip gently. When it’s ready to turn, the edges of the latke will be golden brown, but not black. As you need more oil, add it to the pan and allow to heat before frying more latkes.
When the latkes are cooked on both sides, place on a paper-towel lined plate and sprinkle with salt, to taste. Serve with applesauce, chopped fresh parsley or soy sour cream.
This recipe makes about 20 latkes. Eat ’em while they’re hot and crispy!
Note: Shredding potatoes and onion by hand is a big job. It’s doable, but if you have a mandoline with a shredder, that will work as well. Or you can use a food processor with a shredding attachment.