ABOUT THE RECIPE:
The secret to these easy vegan latkes is starting with a good brand of frozen hash brown potatoes. Plus, these easy vegan latkes (potato pancakes) hold together using cooked oatmeal or quinoa flakes instead of the traditional eggs. Bonus: If you use gluten-free oats or quinoa flakes and omit the matzo meal, these easy vegan latkes are gluten-free!
PREP TIME: 20 minutes / COOK TIME: 35 minutes / TOTAL TIME: 55 minutes
YIELD: 20 TO 22 LATKES
INGREDIENTS:
3/4 cup quick-cooking oats (oatmeal) or quinoa flakes
16-ounce bag frozen organic hash brown potatoes
1 cup grated carrot (use pre-grated carrots for ultimate ease)
1 small onion, quartered and very thinly sliced
1/4 cup safflower or other neutral vegetable oil (only if baking; omit if frying)
1/2 cup matzo meal (or use more oatmeal or quinoa flakes)
Salt and freshly ground pepper to taste
FOR SERVING:
Applesauce
Vegan sour cream
INSTRUCTIONS:
If baking, preheat the oven to 425º F.
Combine the oats with 1 1/2 cup boiling water in a heatproof bowl. Stir and set aside while preparing the other ingredients.
Combine the potatoes, carrot, onion, and oil (if baking; omit if frying) in a large mixing bowl. Both the hash browns and pre-grated carrots can have long strands, so reach in with kitchen shears and cut here and there to shorten if so; this will help the latkes to stick together a bit better.
Stir in the matzo meal (or alternative) and cooked oatmeal and stir together. If need be, add a little water to make the mixture easy to stir together (about 2 tablespoons at a time) — the cooked oatmeal should be distributed evenly throughout. Season with salt and pepper.
INSTRUCTIONS FOR BAKING:
Line one or two baking sheets with parchment. Use a 1/4 cup measuring cup to drop the potato mixture onto the parchment (don't pack tightly!), then flatten with the bottom of the cup. If you'd like these to turn out a little crispier, you can spray them lightly with olive oil cooking spray.
Bake for 15 minutes, then check; if the bottoms are golden brown, flip gently to the other side. If not, let them bake for 5 minutes or so longer. This will greatly depend on how accurate your oven is, and the position of the rack (which ideally should be in the center for these, though they’ll work wherever!).
After flipping (you can spray lightly again if you'd like), bake for an additional 10 to 15 minutes, or until the second sides are golden as well. Serve warm with applesauce, vegan sour cream, or both.
INSTRUCTIONS FOR FRYING: Heat a generous amount of neutral high-heat oil (like safflower) in a sturdy non-stick skillet. Use a 1/4 cup measuring cup to drop the potato mixture into the skillet and fry until golden brown on both sides. You'll need to do this in batches, so when each batch is done, transfer to a paper towel-lined casserole dish and cover; repeat until all are done. Serve warm with applesauce, vegan sour cream, or both.
Ingredients
Directions
ABOUT THE RECIPE:
The secret to these easy vegan latkes is starting with a good brand of frozen hash brown potatoes. Plus, these easy vegan latkes (potato pancakes) hold together using cooked oatmeal or quinoa flakes instead of the traditional eggs. Bonus: If you use gluten-free oats or quinoa flakes and omit the matzo meal, these easy vegan latkes are gluten-free!
PREP TIME: 20 minutes / COOK TIME: 35 minutes / TOTAL TIME: 55 minutes
YIELD: 20 TO 22 LATKES
INGREDIENTS:
3/4 cup quick-cooking oats (oatmeal) or quinoa flakes
16-ounce bag frozen organic hash brown potatoes
1 cup grated carrot (use pre-grated carrots for ultimate ease)
1 small onion, quartered and very thinly sliced
1/4 cup safflower or other neutral vegetable oil (only if baking; omit if frying)
1/2 cup matzo meal (or use more oatmeal or quinoa flakes)
Salt and freshly ground pepper to taste
FOR SERVING:
Applesauce
Vegan sour cream
INSTRUCTIONS:
If baking, preheat the oven to 425º F.
Combine the oats with 1 1/2 cup boiling water in a heatproof bowl. Stir and set aside while preparing the other ingredients.
Combine the potatoes, carrot, onion, and oil (if baking; omit if frying) in a large mixing bowl. Both the hash browns and pre-grated carrots can have long strands, so reach in with kitchen shears and cut here and there to shorten if so; this will help the latkes to stick together a bit better.
Stir in the matzo meal (or alternative) and cooked oatmeal and stir together. If need be, add a little water to make the mixture easy to stir together (about 2 tablespoons at a time) — the cooked oatmeal should be distributed evenly throughout. Season with salt and pepper.
INSTRUCTIONS FOR BAKING:
Line one or two baking sheets with parchment. Use a 1/4 cup measuring cup to drop the potato mixture onto the parchment (don't pack tightly!), then flatten with the bottom of the cup. If you'd like these to turn out a little crispier, you can spray them lightly with olive oil cooking spray.
Bake for 15 minutes, then check; if the bottoms are golden brown, flip gently to the other side. If not, let them bake for 5 minutes or so longer. This will greatly depend on how accurate your oven is, and the position of the rack (which ideally should be in the center for these, though they’ll work wherever!).
After flipping (you can spray lightly again if you'd like), bake for an additional 10 to 15 minutes, or until the second sides are golden as well. Serve warm with applesauce, vegan sour cream, or both.
INSTRUCTIONS FOR FRYING: Heat a generous amount of neutral high-heat oil (like safflower) in a sturdy non-stick skillet. Use a 1/4 cup measuring cup to drop the potato mixture into the skillet and fry until golden brown on both sides. You'll need to do this in batches, so when each batch is done, transfer to a paper towel-lined casserole dish and cover; repeat until all are done. Serve warm with applesauce, vegan sour cream, or both.