Vegan Latkes
Author: 
Yield: 14-16 latkes
 
Ingredients
  • 2 pounds russet potatoes
  • ½ medium onion
  • ¼ cup aquafaba (see Note)
  • ¼ cup potato starch, optional
  • 2 tablespoons minced fresh parsley, optional
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ teaspoon ground black pepper
  • High-heat oil, for frying, such as canola or peanut
Instructions
  1. Peel the potatoes and shred them using either a food processor with the shredding blade or a box grater. Place them on a kitchen towel, fold up the edges, twist the towel around the potatoes, and squeeze out all the water that you can. Place the potatoes in a large bowl. Shred the onion and add it to the potatoes. Add the aquafaba, starch, parsley (if using), salt, baking powder, and black pepper. Mix very well.
  2. Heat about ½ inch of oil in a large skillet over medium heat. Add two or three kernels of popping corn and heat the oil until the corn pops; this is an indicator that your oil is hot enough. Remove and discard the popped corn.
  3. Using a ¼-cup measuring cup, place 3 to 4 portions of the potato mixture in the hot oil and cook them until golden brown, about 2 minutes. Do not press down on the latkes. Flip the latkes and continue to cook another 2 minutes. Drain them on paper towels and serve as soon as possible. Make sure to give the potatoes a stir before measuring, and do not crowd the skillet or your latkes will not be crispy.
Notes
Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by ⅓. Cool the aquafaba completely before using.

From Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.
Recipe by Chic Vegan at https://www.chicvegan.com/zsu-devers-vegan-latkes/