Welcome to Lazy Cat Kitchen Latkesfest 2.0 😉 . They are much, much simpler than my original version and they taste better too! If that’s not a win, I don’t know what is! They taste so good in fact, that on the day of the photoshoot, I ate so many that I had to skip supper! This never happens and I am not proud (and running with close to a dozen latkes bouncing around in your stomach is tough….rookie error, Ania!!), but they are SOOOOO GOOD – I could and would not stop!!
Even though I don’t really cook traditional Polish dishes, these eggless latkes took me back home instantly and I realised that I missed having them lots. We used to have them fairly regularly at home when I was growing up. Even though my mum shares my dislike for frying things and using too much oil, she would make an exception in this case. They are my Dad’s absolute favourite food. I often joke that he is about 75% latkes and the rest is probably red wine 😉 . He likes them so much that when Mum lost her love of cooking when me and my brother left home, he found a restaurant that makes them to his liking and takes mum there to get his monthly latkes hit. Latkes, which Polish cuisine owes to its Jewish population, are very divisive. Everyone has their unshaken preferences when it comes to these golden potato cakes. Some like them grated finely, with only a little crispy edge and some like them thick and ‘meaty’ in the middle, more like pancakes. Others like them grated coarsely, crispy all over. Some people eat them with a dollop of sour cream (I’m defo in this camp) while others prefer them with all kinds of sauces – a meaty gravy called ‘hunter’s sauce’ and a mushroom gravy are both popular. I also know that some people like to have them with applesauce, but that’s not so popular in Poland, as far as I know. These super easy eggless latkes are just the way I like them, I hope you don’t mind?! I combined coarsely and finely grated potatoes for a textural contrast of generous crispy edges (which many people refer to as ‘koronka’ meaning ‘lace’ in Polish) and some ‘toothiness’ in the middle. They are best fresh off the pan but they can also be reheated in a warm oven if you have any leftovers – I very much doubt that 😛 . I serve mine with a thick cashew cream generously seasoned with lemon juice and a pinch of salt for a dairy-free sour cream alternative. It’s quick to whip up and especially after it has been refrigerated, it brings this lovely creamy and cooling quality to the hot and crispy latkes. So…If you love latkes and are looking for an uncomplicated vegan recipe, I hope these will hit the spot. And if you have never had latkes, what are you waiting for? Get frying!! You’ve got nothing to lose and I can guarantee that they will steal your tastebuds. I mean POTATOES. FRIED. GOLDEN. What’s not to love?!
1 kg / 2 lb starchy potatoes (I used Maris Piper) 1 small onion, very finely grated or diced 1 tsp fine salt, more to taste freshly ground black pepper 3 tbsp flour (I used Dove’s Farm free from to keep the latkes GF, but rice flour or all purpose wheat flour works well too) oil, suitable for frying (I used rice bran oil)
