Latkes for Days

That Egg-Free Latke Recipe! Our version of traditional Jewish potato latkes is free from eggs, dairy, soy, and can easily be made gluten-free by subbing in a gluten-free flour or crumbled up gluten-free matzoh for the spoonful of flour. Perfect to serve with a kosher meat meal, or with BRUNCH 😉

 

Please note: The applesauce as the binder makes this recipe medium-high in nickel content. If you want to make these much lower in nickel, then add an egg in place of the applesauce. You can also experiment with scallions instead of onions for a low-nickel version, and let me know if that works well — this is something I am hoping to experiment with very soon 🙂

 

You will need the following ratios…

… which you can double or triple to your heart’s content!
4 russet potatoes, grated on a box grater

1 medium onion, diced as finely as possible

Salt and pepper

1 tbsp flour for binding

1 lunch box size Mott’s unsweetened applesauce, plus a jar of apple sauce for serving – so this is around a half cup of applesauce, maybe a little more if the batter still looks a bit dry; go with your instinct for what it should look like!

Canola oil for frying in, or olive oil if desired

 

Directions…

 

Wash and peel the potatoes, then grate them carefully so as not to also grate your fingernails. Dice the onion and incorporate with the potatoes. Add the salt, pepper, and flour, and mix. Then add the apple sauce. If needed for consistency, add more flour by the teaspoon, or more applesauce by the spoonful, until the mixture really comes together into lovely globs of latke.

 

Heat the oil in your largest pan, or two large pans, over medium heat.

 

Make as large or small latkes as you want. Keep in mind that without the egg as a binder, the smaller ones keep together a bit better, and no matter what, some of the latkes are going to fall apart quite dramatically. Flatten them with the back of a spoon as you add them to the skillet to keep them together as best you can.

 

Pan fry until golden brown, flipping as infrequently as possible. Add more oil and adjust the heat as needed. Drain on a paper towel before serving.

 

Happy Channukah and Chag Sameach — bringing the Channukah to EVERY DAY OF THE YEAR <333

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