I have been waiting patiently to break in my new iCake multicake. So when I decided to whip up a batch of my favourite latke recipe to get into the Hanukkah spirit, I decided it was the perfect time and to put it to use and take advantage of the Belgian waffle plates to cook up some experimental “Belgian-Style” vegan latkes while I fried up the rest in the frying pan.
And it was definitely the right decision, adding a great crispness and texture that my son loved. This latke recipe is easy to make, and held up well to both the waffle iron and being fried in the traditional patty form, despite having no egg or egg substitute.
I really want to experiment with different variations on the traditional latke, which is essentially a potato pancake, but for this batch I kept it simple, grating potato, zucchini and onion, and adding some flour and a bit of salt. I know some people like to prepare a pulse from the ingredients to form the patties with, but I prefer to keep my vegetables grated for a more textural patty.
What keeps these vegan latkes from falling apart without an egg? The flour seems to combine with the starch from the potato and the extra liquid to create a glue that binds everything together, allowing it to keep its shape while being cooked/fried. It is important to squeeze out the extra liquid once you’ve finished grating everything, before adding the flour and salt, so that it isn’t too wet.
You can opt to go a slightly healthier route and place your patties on a baking sheet, brush lightly with oil and bake on 180 C, turning half way and repeating so both sides brown nicely and the edges crisp. Otherwise, heat a cm of oil in a skillet and gently fry these little potato pancakes until nicely brown crisp.
There are lots of different sauces that you could serve your latkes with, but I love eating them with a simple applesauce.
Ready to make your own? Here’s my potato zucchini latke recipe.
Looking to change things up even more? Try these sweet potato veggie burgers for a new spin on the traditional latke.
- 3 yukon gold potatoes, peeled and grated
- 1 medium zucchini, washed and grated
- 1 small yellow onion, peeled and grated.
- 2 tbsp flour (can easily substitute GF flour if needed)
- ¼ tsp salt
- ¼ tsp baking powder
- 3-4 tbsp oil (for frying)
- Combine the grated potato, zucchini and onion in a bowl.
- Squeeze and drain off the excess liquid.
- Add the dry ingredients to the bowl and work into an even mixture.
- Press into patties and add to a hot skillet (with oil), or alternatively press into a lightly oiled waffle press (or place on a cookie sheet)
- Cook until browned on both sides (with the waffle press, you may need to finish baking in the oven to fully brown the latkes, depending on how hot your press gets).
- Place on paper towels to remove any excess oil.
- Serve hot with applesauce.
This recipe is mentioned on A Whisk and Two Wands
Welcome!
These look amazing. I also just purchased an icake machine. How long did you bake them? Thanks for all of your recipes. Happy Holidays.
Thanks Yafa! It was fun experimenting with the iCake. Very easy to remove and clean up afterwards, which was nice!
It was an experiment in how long to cook them for. I think I left them in the iCake for a good 10-15 minutes until it just started to brown and then I flash fried them to get the outsides to crisp up since the iCake isn’t really designed to deliver high enough heat that it would crisp like that.
Hope that helps. Happy Holidays!
Brilliant!