Ingredients
Main Ingredients
- 1 kg (approx. 2 lb 3 oz) Starchy Potatoes (e.g., Russet, raw)
- 100 g (approx. 3 1/2 oz) Onion (approx. 1/2 large onion, finely grated or processed)
Liquid/Flavor Base
- 60 g White Miso Paste
- 45 ml (3 tbsp) Warm Water (for dissolving miso)
- 45 g (3 tbsp / approx. 1 1/2 oz) Extra Virgin Olive Oil (for batter flavor)
- 1 Crushed Garlic Clove
Dry Binders & Seasoning
- 3 tbsp Ground Flaxseed
- 2 tbsp Nutritional Yeast
- 2 tbsp Matzo Meal (preferably whole wheat, finely ground)
- 1 tsp Potato Starch
- 1 tsp Baking Powder
- 1/4 tsp Freshly Ground Black Pepper
- 1/8 tsp Freshly Grated Nutmeg
For Frying
- Refined, High-Heat Oil (e.g., regular Olive Oil, Canola, or Sunflower Oil)
For Serving
- Vegan sour cream (soy yoghurt)
- Carrot lox
- Applesauce
Instructions
- Prepare the Batter Base: In a large bowl, whisk the white miso paste into warm water until smooth and fully dissolved. Next, whisk in the extra virgin olive oil and crushed garlic clove to create the wet flavor base. In a separate small bowl, combine the ground flaxseed, nutritional yeast, matzo meal, potato starch, baking powder, freshly ground black pepper, and freshly grated nutmeg. Stir this dry mixture into the wet base until thoroughly combined to form the batter.
- Grate and Drain Potatoes/Onion: Wash and scrub the potatoes well to remove any dirt. Using a grater or food processor, finely grate the potatoes and onion. Transfer this grated mixture into a clean kitchen towel or cheesecloth and squeeze firmly to extract as much liquid as possible. The drier the mixture, the crispier the latkes will be. Discard the extracted liquid.
- Mix and Prepare for Frying: Quickly add the drained grated potatoes and onion to the prepared batter and mix thoroughly by hand until fully combined. It's important not to let the batter sit, so proceed directly to frying to maintain the texture and prevent sogginess.
- Fry the Latkes (Optimized for Crispness): Pour about 1 inch of refined, high-heat oil into a large heavy-bottomed frying pan or skillet. Heat the oil over medium-high heat until it reaches approximately 185°C (365°F). Scoop the batter mixture and shape into patties about 1/3 inch thick. Carefully place the patties in the hot oil and fry each side for 3 to 5 minutes or until deep golden brown and crispy. Remove the latkes and place them on a wire rack or paper towel-lined plate to drain excess oil immediately to keep them crisp.
Notes
- Use starchy potatoes like Russets for the best texture and crispiness.
- Removing excess moisture from grated potatoes is critical to achieving crisp latkes.
- Do not let the batter sit after mixing to prevent soggy latkes.
- Maintain the oil temperature at around 185°C (365°F) for optimal frying.
- Matzo meal can be substituted with finely ground breadcrumbs if needed.
- Serve immediately with vegan sour cream, carrot lox, or applesauce for traditional accompaniments.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Jewish, Vegan
- Diet: Vegan
