Latkes are a must have dish for many during the holiday season, and since now is the time of year when travel, shopping, and holiday dinner planning is at the top of everyone’s mind, we wanted to make sure you weren’t left with schmutz on your face by not being prepared.
This being said, here is an outstanding vegan Hanukkah recipe from celebrity chef Todd Gray. As the chef/owner of award-winning Washington DC restaurant Equinox, Chef Gray is widely known for changing the perception of vegan cuisine by creating gourmet plant-based dishes that are loved by both strict vegans and meat-lovers alike.
You can find this recipe and more from his new cookbook The New Jewish Table.
Yukon Gold & Sweet Potato Latkes
Makes Six 5-Inch Latkes
- 2 medium Yukon Gold potatoes
- 2 medium sweet potatoes
- 1 medium yellow onion
- Egg Replacer brand egg substitute (equivalent of 2 large eggs)
- ½ cup matzo meal
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup canola oil
For Serving (Optional):
Fresh or Frozen Cherries / Or Applesauce
Make the latkes. Grate the Yukon Gold and sweet potatoes on the large-mesh side of a box grater or in a food processor. With your hands, squeeze out any liquid and transfer the potatoes to a medium-size bowl. With the same grater, grate the onion into the bowl with the potatoes. Add the eggs, matzo meal, thyme, salt and pepper. Using a wooden spoon or your hands, mix together until ingredients are well blended.
Cook the latkes. Preheat the oven to 250° F. Heat a 12-inch nonstick sauté pan over high heat; add ½ cup of oil and heat until it begins to smoke. Working in batches to cook three cakes at a time, shape the potato mixture into 5-inch round cakes about ½-inch thick, adding each to the pan as you do so. Lower the heat to medium and cook the cakes without moving them until brown on one side – about 4 minutes; turn them over and cook until the other side is brown – about four minutes more. Remove the cakes from the pan and transfer to a paper-towel lined plate to drain. Meanwhile, heat the remaining ¼ cup oil in the pan and shape and cook the remaining potato mixture. When the first patch of latkes as drained, transfer them to a serving plate and keep warm in the oven. Serve with the topping of your choice.
Recipe and images from The New Jewish Table, by Chef Todd Gray & Ellen Kassoff Gray