These vegan latkes will blow your mind! Crispy on the outside, tender on the inside, they're perfect with a side of applesauce or vegan sour cream and surprisingly easy to make.
- 1 pound russet potato (about 2 medium potatoes), scrubbed and coarsely shredded
- 1 small onion, peeled and coarsely shredded
- ¼ cup matzo meal
- 2 tablespoons potato starch
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- Canola oil, or high-heat oil of choice
- Chopped fresh chives (optional)
- Applesauce and/or vegan sour cream, for serving
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Wrap the grated potato and onion in a dish towel, then squeeze it out over the sink to remove any excess moisture.
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Transfer the potato and onion to a large mixing bowl. Add the matzo meal, potato starch, salt and pepper. Stir everything to combine.
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Generously coat the bottom of a medium nonstick skillet with oil (at least ⅛ inch deep) and place it over medium heat.
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Give the oil a minute to heat up. Once it begins to shimmer, grab about ¼ cup of the potato mixture and shape it into a patty of about 3-inches in diameter. Place the patty into the skillet.
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Make and fry a few additional patties, cooking as many patties together as you can fit into the skillet without crowding them.
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Cook the latkes for 4 to 5 minutes on each side, until browned and crispy.
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Transfer the cooked latkes to a paper towel-lined plate to drain, then cook the remaining mixture in batches, adding oil to the skillet as needed.
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Sprinkle the latkes with additional salt and pepper to taste, and optionally top them with fresh chives. Serve with applesauce and/or vegan sour cream.
Nutrition information does not include applesauce or vegan sour cream.