Chanukah is nearly here! In fantastic Jewish tradition, we’re whetting our palettes for all things fried. Mmmmm… Most notably, we serve jelly doughnuts and potato pancakes called latkes.
And, who doesn’t love a latke?!
With that in mind, I’ve decided to chronicle a list of latkes and its many, many variations. Although usually made with egg as a binder, these recipes are all egg-free. And, as always, they are peanut, tree nut, and dairy-free as well.
Let’s begin with a traditional latke. This one comes from Linda Coss’ milk, egg and nut-free cookbook What’s To Eat?
Prep time: about 15 minutes
Cooking time: 20 minutes
2 medium Russet potatoes, peeled
1/2 small onion
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
approximately 1 1/4 cups vegetable oil
Using the grating disk on a food processor, grate the potatoes and the onion. Remove contents from processor’s bowl and exchange grater for metal blade. Place potato/onion mixture back into the food processor; add flour, baking powder, and salt. Process with metal blade until the batter is a well-blended “mush.”
Pour enough vegetable oil into a large non-stick frying pan or non-stick skillet to make 1/4 inch layer of oil. Heat oil over medium high heat for 3 minutes. Drop batter by spoonfuls into hot oil , forming pancakes approximately 2 1/2-3 inches in diameter; flatten dough with back of a spoon. Cook for 2 -3 minutes, until edges of latkes turn light brown. Flip latkes and cook an additional 2-3 minutes until browned. Drain cooked latkes on a few layers of paper towels before serving. Repeat with remaining batter. Serve hot.
Makes about 24 latkes.
How many more days until Chanukah?! Maybe we don’t need to wait until the end of the month to enjoy these….