Latkes with Tofu Sour Cream and Applesauce


This dish is delicious all-year round, not just for Hanukkah. 


Prep time
30 minutes
Cooking time
5 minutes
Total time
35 minutes


large sweet onion (coarsely chopped)
3 pounds
russet potatoes (scrubbed and coarsely shredded)
1⁄4 cup
matzo meal
1 1⁄2 teaspoon
1 teaspoon
onion powder
1⁄2 teaspoon
ground pepper
1⁄2 teaspoon
garlic powder
1 1⁄2 cup
organic canola oil
1 1⁄2 cup
tofu sour cream
1 package


Line two large platters with a double layer of paper towels, and keep more paper towels handy to place between the layers of the cooked latkes.
Put the onion in a food processor. Pulse until the onion is minced, stopping occasionally to scrape down the work bowl. Transfer the onion to a large bowl.
Add the potatoes, matzoh meal, salt, onion powder, pepper, and garlic powder to the bowl and mix well to distribute evenly.
Heat about 1/4 inch of oil in two large skillets over medium-high to high heat. If using an electric frying pan, adjust the thermostat to 375 degrees F. When the oil is hot, drop 3 or 4 tablespoons of the potato mixture into the skillets and flatten the mixture slightly with the back of the spoon to form 1/2-inch thick latkes. (If the latkes are too thick, the outsides will be crisp but the insides will not be thoroughly cooked.) Cook 1 to 2 minutes, or until the bottoms are golden brown. Turn with a spatula and cook the other side until golden brown. Transfer the cooked latkes to the prepared platters.
Add oil to the skillets as needed and repeat the process until all the latkes are fried, placing paper towels between each layer of the platters. Serve with Tofu Sour Cream and applesauce on the side.


Recipe courtesy of Zel Allen of Vegetarians in Paradise.

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