Latkefest 2010 - Vegan Latkes Three Ways

I saw a latke recipe a couple of days ago (from The Girlie Girl Army; you can find the original here), and thought, well, I've got some time tonight...

Using that basic recipe as a base, I came up with some non-traditional latkes that use this classic Hanukkah treat as an inspiration, but are made to take more of a starring role in a meal. Here's what I came up with:  


Apple-Parsnip Latkes with Ginger Spread
Bubble-and-Squeak Latkes with Beer Mustard
Horseradish Jicama Latkes with Applesauce

Instructions are at the very bottom, with ingredient lists under each title. I hope you all enjoy these... they are the first original recipes I've included, so I'll appreciate your feedback. I tend to cook by sight and feel (and smell!), so I wrote the recipes after making the latkes, but I'm pretty confident in the proportions. Still, if things start to look funny to you, go with your gut and adjust amounts as you think is best. Enjoy!

Apple-Parsnip Latkes with Ginger Spread

3 potatoes, grated and drained
1 apple, grated and drained
1 medium to large parsnip, grated and drained
1/4 c. grated onion, drained
1/8 tsp. cinnamon
1/2 c. all-purpose flour
1 tsp. baking powder
2 tsp. salt


Serve with a ginger spread or jam - the one by The Ginger People is my favorite.

Bubble-and-Squeak Latkes with Beer Mustard

3 potatoes, grated and drained
1/4 of one small cabbage, chopped finely
1 small white onion, grated and drained
1/8 tsp. nutmeg
1/4 tsp. white pepper
1/2 c. all-purpose flour
1 tsp. baking powder
2 tsp. salt

Serve with a pub-style beer mustard, though avoid using too much, as it will overpower the latkes. As a bit of background, Bubble and Squeak is a British dish with a base of potatoes and cabbage, traditionally prepared with leftover vegetables from a roast. Click on the link above for the Wikipedia entry...


Horseradish-Jicama Latkes with Applesauce

3 potatoes, grated and drained
1 medium jicama bulb, peeled, grated and drained
4 tsp. freshly grated horseradish
2 tsp. ground coriander
1/2 c. all-purpose flour
1 tsp. baking powder
2 tsp. salt

Serve with an unsweetened applesauce.


For each of these recipes, get as much water out as possible from the grated ingredients. Heat a thin layer of canola oil to between medium and medium-high in a cast-iron pan (I tried first in a stainless pan, and the latkes adhered instantly, leaving me literally stabbing them with a spatula and chanting "Die! Die! Die!").

Form your latke mix into little patties, and place several quickly into you pan. You'll need to have plenty of room to scoot them around in the pan - I did about 5 at a time. As soon as you've got them all in the pan, push them around with the spatula to make sure they don't stick. Doing this as soon as possible seems to be key to keeping them from sticking, though continue to move them periodically as they fry. Keep an eye on them and flip them when they are browned, usually after several minutes. Replenish the oil as needed, but make sure that it gets back up to the right temperature before you put in the next batch. When they're done, drain them on paper towels. Keep them in a warm oven (about 275) if you need to as you finish the batch. Serve hot.

I was talking to a friend at work today about these, and he said, "I wonder how little Jewish grandmothers would feel about vegan latkes?" I hope they'd like the idea, since leftovers could be served with either a meat or dairy kosher meal... At any rate, they're delicious, and who complains about good food?

For other latke recipes and info, visit the Foodista page on latkes, linked below...


Latkes