Nothing makes me happier than to find Jewish foods that I can eat around holidays or bring to a Shabbat dinner (like this coming Friday)! I was invited to join a new friend and a few family members for Shabbat dinner. It’s hard enough to find foods I can eat and bring to satisfy the palates at a table. And I know that my needs seem really high maintenance to most people.
I was cruising around GreenPlanet.com
Here’s my tried-and-true vegan latkes recipe (our mainstay at Hanukkah for many years now) in which the grated potato is held together with oatmeal in place of the customary eggs. For a gluten-free version, quinoa flakes work splendidly. A bit of grated carrot adds extra color and flavor.
Makes about 3 to 4 dozen, depending on size
- 3/4 cup quick-cooking oats or quinoa flakes (see note)
- 6 medium-large potatoes — golden or red-skinned,
peeled or not; if leaving unpeeled,
use organic and scrub well (see note)
- 1 medium carrot, grated
- 1 medium onion
- 1/2 cup matzo meal (or 1/2 cup additional quinoa flakes)
- Salt and freshly ground pepper to taste
- Safflower or other high-heat vegetable oil for frying
- Vegan sour cream (homemade or purchased), optional
- In a heatproof bowl, combine the oats or quinoa flakes with 1 1/2 cups boiling water. Stir and set aside while preparing the other ingredients.
- Combine the grated potato, carrot, and onion, and matzo meal in a mixing bowl. Stir in the oatmeal, then season with salt and pepper.
- Heat just enough oil to coat the bottom of a large, nonstick skillet or griddle. Drop enough potato batter to form 2 1/2- to 3-inch pancakes. Fry on both sides over medium-high heat until golden brown and crisp (alternatively, see baked variation following).
Photos by Hannah Kaminsky of Bittersweet.
Recipe originally published on VegKitchen.
found this recipe…and others. Will post the ones I think taste great!