Classic Potato Latkes

Adapted from Sunset Magazine (December 2006). Veganized, of course....

We also ground down some matzo crackers to make the matzo meal. Also modified because we're using a deep fryer these days (follow instructions for your deep fryer to determine how much oil to use)!

Ingredients

• 3 lbs. russet potatoes, rinsed and peeled.
• 2 large yellow onions, peeled and quartered lengthwise
• egg replacer equivalent to 4 eggs
• about 1/2 c. matzo meal
• 1 tbsp. coarsely ground salt
• 1 tsp. freshly ground pepper

Fill a large mixing bowl 3/4 full with cold water.

Grate potatoes in a food processor using the coarse grating disk and transfer potatoes to the bowl of cold water.

Let potatoes stand in water for about 20 minutes.

While potatoes are soaking in water, grate onion with the same coarse grating disk.

Pour potato mixture into a fine-mesh colander and rinse well with water.

Add onions to potatoes.

Take a large handful of potato-onion mixture and squeeze to remove some of the water.

Pile mixture onto a clean kitchen towel, gather up the edges and wring out as much water as you possibly can. Repeat with the rest of the mixture, getting a new towel if/when needed.

Add egg replacer, matzo meal, salt and pepper to potato mixture. If mixture looks too wet, or if you notice liquid pooling at the bottom of the bowl, add matzo meal 2 tbsp. at a time.

Use 1/4 cup of potato mixture, packed firmly down into the measuring cup, to form each latke. If mixture is too loosely packed together, it will break apart in the deep fryer!

Place molded potato mixture into deep fryer basket.

Deep fry each batch for 3 1/2 minutes at 350F.

Serve hot, with vegan sour cream and applesauce.

Note: If making these in advance, let latkes cool on a paper towel, then arrange in a single layer in a ziplock bag and refrigerate up to 3 days. Reheat in a 300F oven until crispy and hot (approx. 15 minutes).

If making more than one kind of latke to be served the same evening, you can drain the latkes on a paper towel and then keep them warm in 200F oven while you make the other latkes.

If you are using a pan to prepare your latkes, pour 3/4 in. oil into a 10- to 12-inch frying pan over medium-high heat. When oil reaches 350F, scoop 1/4 cup potato mixture from bowl and turn onto a wide spatula. Press into a patty about 1/3" thick, then gently slide the patty into the oil. Cook 3 or 4 pancakes at a time until edges are crispy and well-browned and undersides are golden (about 2-3 minutes), then gently turn them over and cook until the other sides are golden brown (about 2-3 minutes more).