Vegan Latkes With Local Applesauce Recipe

Prepare flax egg

In a small bowl whisk together the ground flaxseed and warm water. Let sit 5–10 minutes until thickened and gel-like.

Grate potatoes and onion

Using the large holes of a box grater (or a food processor with a grating disk), grate the peeled potatoes and the onion. Work over a large bowl to catch liquid and shreds.

Remove excess moisture

Place the grated potatoes and onion in a clean kitchen towel or several layers of cheesecloth. Squeeze over the sink very firmly to remove as much liquid as possible (you should extract several tablespoons of starchy liquid). Transfer the drained potato-onion mixture to a clean bowl.

Mix dry ingredients

To the bowl with the drained potato-onion mix add the chickpea flour, baking powder, salt, black pepper, and garlic powder. Stir to combine.

Combine flax egg and herbs

Add the thickened flaxseed mixture and the chopped parsley to the potato and dry-ingredient mixture. Mix thoroughly until the batter holds together when pressed; if the mixture seems too dry, add 1 tablespoon of water at a time up to 2 TBS; if too wet, add 1–2 TBS more chickpea flour.

Test a patty

Heat a non-stick skillet over medium heat and add 1 teaspoon oil. Place a small tablespoon of batter and flatten into a mini pancake. Cook 1–2 minutes per side to test seasoning and binding. Adjust salt or flour as needed.

Heat oil in a large skillet to 350°F (medium-high). There should be about 1/8–1/4 inch of oil in the pan—enough to shallow-fry. A drop of batter should sizzle immediately when added.

Working in batches (do not overcrowd), spoon 1/4 cup of batter per latke into the hot oil and press gently with the back of the spoon to form a 3–4 inch round, about 1/4 inch thick. Fry 3–4 minutes without moving until edges are deeply golden and crisp.

Flip carefully with a spatula and fry the second side 3–4 minutes until golden brown and cooked through. Adjust heat as needed so they brown but do not burn (reduce heat if browning too quickly).

Transfer cooked latkes to a wire rack set over a baking sheet or to a plate lined with paper towels. Keep warm in a preheated 200°F (95°C) oven while finishing remaining latkes.

If oil becomes dark or small burnt bits accumulate, pour off and replace oil as needed between batches for best color and flavor.

Arrange latkes on a serving platter. Serve each with a dollop of local applesauce and a spoonful of vegan sour cream or plant yogurt. Sprinkle with sliced chives and an extra pinch of salt to taste.

Leftovers: cool to room temperature, then refrigerate in an airtight container up to 3 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes before serving.