Eggless Potato Latkes

Crispy and delicious eggless potato latkes aka potato pancakes. Served with chunky applesauce, these are great for Hanukkah or for any meal.

Author: Pavani

Prep Time: 20

Total Time: 50

Course: Snack

Cuisine: jewish

Servings: Latkes

Grate potato and onion using the large holes on the grater. Alternately you can use the food processor to shred the veggies — this will be helpful when working with a larger batch.
4 Medium Potatoes, peeled, 1 Medium Onion
Place the grated veggies in a colander that is in turn placed on a plate or bowl to catch the excess liquid.
Use your hands to squeeze as much as liquid as you can from the grated potato & onions. Collect the drained liquid and let it stand for a few minutes so that the potato starch settles in the bottom.
Add the squeezed out potato & onions to a mixing bowl. Add the flour, baking powder, chopped parsley, salt and pepper. Also add the potato starch and mix well.
¼ cup All purpose flour, 1 teaspoon Baking powder, 2 tablespoons Parsley, finely chopped, To taste Salt & Pepper
Heat oil in a nonstick pan on medium flame. Scoop ¼cup of potato mixture into the skillet and spread it into a evenly flat pancake. Cook until the bottom is golden, about 2~3 minutes. Press with spatula lightly to crisp up the edges. Flip gently and continue cooking until golden and crispy on the second side, about 2 minutes
¼ cup Oil
Remove the pancakes onto an inverted wire rack that is placed on a paper lined plate. Serve immediately.

Heat oil in a saute pan on medium-high flame; add apples and cook for 2 minutes. Then add the ground cinnamon and cloves, mix well. Cover, lower the heat to medium-low and cook for 15~20 minutes.
2 teaspoons Oil, 2 Medium Apples*, peeled and chopped, ¼ teaspoon Ground Cinnamon, Pinch Ground cloves
Add 1~2 tablespoons water and break the apples lightly. Uncover and cook for 10 more minutes or until the applesauce thickens.
Stir in sugar and cook for 2 more minutes or until the sugar has dissolved.
1 tablespoon Sugar
Finally add the lemon juice and turn off the heat. Cool completely and store in the fridge for later use.
1 teaspoon Lemon juice

I have found most potato types work in this recipe - so try russet, Idaho, red and so on.
Potatoes can be grated using the large holes of a box grater or use a food processor with shredder/ grater attachment.
Make sure to squeeze all of the water from the grated potatoes.
Do not touch the latkes while cooking to make sure that they crisp up evenly. Gently press on them with a spatula to ensure they cook up crispy.
These vegan potato latkes can be made ahead of time. Completely cool cooked pancakes, store in an airtight container in the fridge for 2 days and in the freezer for up to 2 months. When ready to serve, bake them in the oven at 375°F for about 7~10 minutes or until heated through and crispy.
Serve them with applesauce and/or sour cream.
Use crisp sweet-tart apples like Fuji, Braeburn, Jonagold to make the applesauce.

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