Though I am not Jewish, latkes have always been one of my favorite holiday foods. The Trader Joes ones may be good, but nothing beats homemade ones fresh off the griddle. Unfortunately, traditional latkes aren't gluten-free or vegan, but luckily my family has developed a recipe over the years that is so delicious you can't tell even tell the difference. My sister Caroline learned all of the best latkes tips and techniques from her best friend's mom so this is one of the only times I take a back seat in the kitchen and let her take the lead. Watch our Tik Tok here!
2 1/2 pounds of Russett Potatoes (about 7)
1 medium yellow onion
3 Bob's Redmill Replacement Eggs (3 tsb mix + 6 tsb water mixed together and set for a few minutes
1/4 cups 1 to gluten-free flour (if you are not gluten-free regular works)
2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon black pepper
Canola oil for frying
Peel potatoes removing any impurities or dark spots.
Grate potatoes onions coarsely using either box grater or food processor.
Places grated vegetables into an ice bath. Meanwhile, whisk together baking powder, pepper, salt, and flour.
Using either cheesecloth, nut milk bag, or dish towel strain the potatoes and onion wringing out all possible liquid.
In large milk combine the potatoes & onions with the dry ingredient and vegan egg. Use your hands to incorporate thoroughly, you do not want any egg clumps.
In a skillet (stainless steel or castiron) heat a quarter-inch of oil over medium heat until it is shimmering. Scoop quarter cups of the potato mixture into the oil, if it audibly sizzles you know it is hot enough. Flip once one side is crispy and golden and let the other side crisps. Repeat with all of the remaining batter. For more tips check out this Serious Eats post. You may need to add more oil as you fry the latkes.
Serve hot with vegan sour cream, apple sauce, and chives!