It's not Hanukkah without latkes. And with this vegan version, you'll regret that the holiday is only 8 crazy nights. This is another amazing recipe from Isa Chandra Moskowitz and her Post Punk Kitchen.


Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes


2 1⁄2 pounds
potatoes (peeled)
onion, yellow
1⁄4 cup
corn or potato starch
1⁄2 teaspoon
2 cups
matzah meal


Shred the potatoes and onion in a food processor, or by hand if necessary.
In a large mixing bowl, using a wooden spoon or your hands to mix the potatoes and onions with the starch, until the potatoes have released some moisture and the starch is dissolved.
Add the salt and pepper. Add the matzah meal and mix well. Set aside for about 10 minutes. The mixture should get liquidy but sticky.
In the meantime, preheat a large, preferably cast-iron but definitely non-stick, skillet over medium heat. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes, then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.
With wet hands (so that the mixture doesn’t stick) roll into small golf-ball-sized balls. Flatten into thin round patties. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.
Place the finished latkes on paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.
Serve with applesauce.
Then do it all over again because these will go fast. 

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