where my potato lovers at ?!? 🙌🏼it’s that time of year again, HANUKKAH starts Thursday eve & it’s almost time to make the latkes!!
This is a classic latke recipe with literally a twist -I spiralized my potatoes instead of doing the old school shredding. These latkes are oh so crispy outside & perfectly buttery inside.
Classic toppings can include sour cream & applesauce- but you can be creative as you want. Happy almost Hanukkah for those that celebrate & Enjoy.
I should have more Hanukkah content coming soon (if I get it together) so get ready🕎
What you need:
2 pounds of russet potatoes peeled & one medium onion peeled,
1/2 cup matzah meal (sub cornmeal) ,
2 vegan egg replacers (equal to 6tbl),
juice of one lemon,
1/2 tsp fresh pepper,
canola oil (sub peanut oil)
1️⃣ Using a spiralizer, spiralize potatoes & onion.Then pat down with a kitchen towel to absorb extra moisture.Place in bowl, mix together with vegan eggs, matzah meal, lemon juice, salt & pepper.Mix well.
2️⃣Now you are ready to make your latkes: Using a 12 inch heavy bottomed pan, add 1/2 in oil & heat on medium/ medium high heat. When you feel high heat 6 in above pan, it’s ready
3️⃣Scoop 1/4-1/3 cup mix mixture and form into a ball and push down. Place into skillet using spatula, press down. I fit about 3-4 latkes in the pan per batch.
4️⃣When latke edges turn brown (about 3-5 min) it’s time to flip. Fry for another 3-5 min. Repeat. Place on large baking sheet lined with paper towels Recipe makes about 16-20 latkes.
Serve with sour cream and/or applesauce. Enjoy!!! And don’t forget to set aside some latkes for yourself cause these go fast & you worked soooo hard to make them💗