Ask and ye shall receive, or so the old saying goes. We’ve had several requests on our Facebook page for vegan latkes. And we were so glad to discover our dear friends Vicky and Ruth of May I Have That Recipe had already tackled this holiday dish!
So if you are looking for an egg-free and dairy-free version of your favorite potato latkes, look no further. Check out their full post on this updated classic here.
Vicky Cohen and Ruth Fox’s Vegan Latkes
2 lbs yukon gold potatoes, grated
1 tsp salt
1 cup chopped cilantro
1 large garlic clove, grated
1 tsp salt
¼ tsp black pepper
2 tsp onion powder
2 tsp turmeric
⅓ cups vegan mayo
¾ cups vegetable oil for frying
Preheat the oven to 350F. Line a baking sheet with parchment paper
Place grated potatoes in a colander with a bowl or plate underneath. Sprinkle 1 tsp of salt on the potatoes and mix well. Let stand for 10 minutes (the potatoes will release some liquid)
Using a cheesecloth or a clean kitchen towel, ring out excess moisture from the grated potatoes (make sure to squeeze out as much liquid as possible)
Add garlic, salt, pepper, turmeric, chopped cilantro and vegan sandwich spread and mix well until well combined with the potatoes. Using your hands, form about 15 small latkes
Heat about ¼ cup of oil in a non stick skillet skillet and drop about 5 latkes at a time. Cook at medium heat, 3-4 minutes per side or until golden brown. Place them on a plate lined with paper towels to absorb excess oil. Repeat the process two more times, using ¼ cup of oil each time.
Place latkes on the lined baking sheet and bake for 15-20 minutes or until crispy.