While traditional latkes are made with onion and potatoes (I mean, what a combination) this is a great use-it-up recipe for other root vegetables like carrots, sweet potatoes, parsnips, beets, and turnips. A wonderful way to showcase our winter produce. Latkes can be a seasonal delight. Who says you only need 8 days of lights just to fry up some joy?
You can also try swapping your herbs and seasonings with whatever you have handy. Garlic and onion powder are highly recommended but try infusing these vegan latkes with sage, rosemary, thyme, or dill for something unexpected. Potato starch will help bind and crisp these pancakes. The quicker you can toss off the excess liquid, the more starch you’ll be able to reserve. And who isn’t a fan of a crispy potato?
Applesauce and sour cream are the usual holiday toppers. A bright, acidic fruit to counter the fat and / or a smooth dairy to balance your flavors. Something like a zucchini top applesauce will always be a personal favorite. We’re indulging this recipe with a cashew sour cream for a plant-based alternative and friends, it is divine. So very excited to share a vegan option to celebrate the season of lights. Shalom and enjoy!
Founder | Editor, Closed Loop Cooking