Vegan Latkahs
Serves: 10 latkes
** drained liquid from small can organic chickpeas measured to ½ cup. If you are gluten-sensitive, you can use Bob Red Mill's All-Purpose gluten free flour instead of the semolina. One of my followers told me it worked great in the recipe too!
  • 2 medium russet potatoes, peeled and rinsed
  • ½ yellow onion (small)
  • ½ cup aquafaba*
  • 4 Tbsp semolina (pasta flour)
  • ¾ tsp salt
  • organic cold pressed canola oil for frying
  1. Grate the potatoes and onion with a hand grater or food processor with a coarse grating blade.
  2. Place the grated potatoes and onion in a cheesecloth or clean dish towel and wring it out to get rid of the liquid.
  3. Place the aquafaba and semolina in a medium bowl and stir.
  4. Add the grated potatoes/onion to the bowl with the aqufaba and semolina mixture, add salt and stir.
  5. Take out about ⅓ of the mixture and place in a small microprocessor, and grind briefly.
  6. Add that finely ground mixture back with the rest of the grated potato mixture in the bowl and stir again.
  7. Fill a large skillet with ¼ inch canola oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
  8. Working in batches, scoop the potato mixture by spoonfuls and add them carefully to the skillet.
  9. Fry, turning the latkes once with a spatula, until golden brown and cooked through, about 3 minutes. Drain on paper towels.
  10. serve with unsweetened applesauce.
Recipe by Cuisinicity at