This reimagined Hanukkah recipe delivers a hearty and flavorful latke experience. Russet potatoes are shredded and combined with a blend of spices like Himalayan pink salt, black pepper, onion powder and garlic powder for classic potato-pancake flavor. A unique twist is the use of Bob's Red Mill Egg Replacer, making this a vegan-friendly option. The latke is baked in a cast iron skillet, which ensures a crispy exterior while preserving a tender interior. The result is a golden-brown, deeply satisfying latke that can be enjoyed with classic accompaniments like apple sauce or sour cream. To ensure a crispy latke, squeeze out as much excess liquid as you can after grating the potatoes.
Giant Skillet Latke (Vegan)
- 3 Tbsp. avocado oil
- 3 lbs. russet potato (rinsed, peeled & shredded)
- 1-3/4 tsp. Himalayan pink salt
- 1/2 tsp. ground black pepper
- 1 Tbsp. onion powder
- 2 tsp. garlic powder
- 2 Tbsp. Bobs Red Mill Egg Replacer + 1/4 cup water (prepared)
- 1 cup matzo meal
- 1 Tbsp. avocado oil (for brushing)
- Preheat cast iron skillet with oil for 8 minutes in 425 degree F oven.
- In large bowl, add shredded potato and seasoning, mixing to combine. Stir in prepared egg replacer and matzo meal until well incorporated.
- In preheated skillet, brush the bottom and sides with 2 Tbsp. of the oil, add the potato mixture and press until flattened. Brush top with remaining oil.
- Bake 30 minutes, remove from oven and use a plate to invert pancake and return to the skillet. Brush top with remaining oil and bake an additional 15 minutes or until golden brown. Remove from oven and transfer to a plate.
- Slice latke and serve with apple sauce, sour cream or your choice of sauce.
- Squeeze as much liquid out of the potatoes as you can to reduce the cook time and make a crispier potato pancake.
- Grab these ingredients and more for your wholesome holiday meal at Vitacost.
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