best ever vegan & gluten-free latkes

Confession time: I’m not Jewish.

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Not remotely. In fact, my nuclear family is about as WASP as they come. So I’m not exactly sure from whence our infatuation with Hanukkah stems. Would it not mean I was resorting to stereotypes, I might speculate that it shares a common source with our love of Broadway musicals and coupon codes.

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That aside, we’ve been faithfully celebrating Hanukkah for the entirety of my recent memory. And now that Andy and I are [FINALLY] spending our first holiday season together, it’s time to let her in on this somewhat incongruous tradition.

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So far, I think she’s okay with it. In her eyes, latkes are essentially large, glorified french fries. And who could argue with that?

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Recently, Andy and I have been getting more and more in the holiday spirit (or more, I’ve been coaxing her into the holiday spirit), although I’m sure there’s something more than a little ironic about making latkes and picking out a Christmas tree in the same weekend. And while we’re both used to green Christmases, having the local temperature hover in the mid-to-upper sixties doesn’t do much to prompt our internal clocks to signal the impending arrival of Yuletide. We’re kind of going on faith in the Gregorian calendar for that one.

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Those of you who are latke aficionados can consider this a redux on an old classic, though I should also encourage the Gentile crowd to give these latkes a try¬† — who knows, you might even consider adding a new tradition to the holiday lineup. Besides, whether you’re gearing up for the start of Hanukkah this weekend, or you’ve still got a few more weeks to snag all your Christmas presents, latkes are ALWAYS an appropriate response to peri-holiday stress, regardless of your ethnoreligious leanings!

ingredients

1/2 pkg frozen hash browns (15oz) *
1/4 c rice flour
1/4 c cornstarch
1 tsp salt
1 tsp seasoned salt
1/4 tsp black pepper
1/4 tsp garlic salt
pinch cinnamon
1 c shredded carrots (optional)
coconut or canola oil for frying

directions

1. Thoroughly thaw hash browns by placing them in a colander and running room-temperature water over them until soft. Transfer the thawed hash browns to a large bowl — they should still be a bit soggy.
2. Add dry ingredients (rice flour, cornstarch, seasoning, and shredded carrots if using) and mix until thoroughly combined and somewhat doughy.
3. Coat a large skillet with oil and heat to medium-high. Use a 1/3 cup measure to drop latke mixture into the skillet, using the back of the measure or a spatula to flatten it into a patty. Cook for 5-7 minutes on each side, or until brown and crispy.
4. Transfer to a paper towel to cool and blot before serving. If you’re making a large batch, keep on a tray in a warm oven until all the latkes are ready. Serve with applesauce, your preferred equivalent of sour cream, or Andy’s personal favorite — ketchup!

*You’ll want to double this recipe and use the entire package if you’re making these for a family or large group. Andy and I can get 6-7 latkes out of a half-package.

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2 Comments

  1. I’m very excited to try this! We usually have 3 versions of latkes for our family’s various dietary needs: vegan, gluten-free, and “regular.” I’m going to try these to satisfy everyone’s needs! Is it 1/2 of a 15oz bag of hash browns, or is 15oz what you use? Thanks!

    Reply

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