Vegnews must have been reading my blog because today's e-mail included the following recipe for vegan latkes. Enjoy these latkes by VN columnist Robin Robertson.
Serves 6
What You Need:
1-1/2 pounds russet potatoes, peeled and grated
1 small yellow onion, peeled and grated
1 tablespoon fresh parsley, minced
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Canola oil, for frying
What You Do:
1. In a colander set over a large bowl, place potatoes. Using your hands, squeeze out the excess liquid from the potatoes. Pour off the liquid and place potatoes in the bowl. Add onion to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.
2. Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
3. Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.
I, unfortunately will not be doing a head to head taste test this year. After Thanksgiving and my family's early chanukah party, I'm feeling a little pudgy. So the focus of this blog will be some low-fat healthy recipes-- at least for a couple weeks. Sorry Robert.
Among other great recipes, vegnews has some recipes for Jewish favorites like kugel, knishes and challah. After the first of the year I will be trying out some egg-less challah recipes. Its my resolution.
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