Vegan Hanukkah Latkes: A Festive Delight

Step 1

Shred the potatoes and onion in a food processor, or by hand if necessary.

Step 2

In a large mixing bowl, using a wooden spoon or your hands to mix the potatoes and onions with the starch, until the potatoes have released some moisture and the starch is dissolved.

Step 3

Add the salt and pepper. Add the matzah meal and mix well. Set aside for about 10 minutes. The mixture should get liquidy but sticky.

Step 4

In the meantime, preheat a large, preferably cast-iron but definitely non-stick, skillet over medium heat. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes, then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.

Step 5

With wet hands (so that the mixture doesn’t stick) roll into small golf-ball-sized balls. Flatten into thin round patties. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.

Step 6

Place the finished latkes on paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.

Step 7

Serve with applesauce.

Step 8

Then do it all over again because these will go fast.