A vegan latke is a potato pancake without an egg.
Potato pancakes are traditionally made with eggs, but you can substitute other ingredients for those that don’t eat eggs or have an allergy to them.
If you’re vegan and want to avoid animal products altogether, then you should take a look at this post as I will share with you my favorite substitute for eggs when making latkes.
Let’s take a look.
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Best egg substitute for potato latkes
In my experience, the best egg substitute for potato latkes is aquafaba. And for the best result, you should use 3 tablespoons of aquafaba for every 2 potatoes you have.
Some people need to avoid eggs in their food. Aquafaba is a liquid made from chickpeas.
It can be used in some recipes when you cook them like an egg white when the egg needs to be with the recipe. It is especially good for people that need to avoid eggs, like vegan people.
It is about 10% protein by weight, which is less than the protein in egg whites.
Some people can’t process proteins, so they can use them instead of eggs.
It’s good for things like cakes, but it’s not as strong as egg whites.
How do you get latkes to stick together?
Make sure you brown the latkes long enough, or they will fall apart.
You can also add more potato starch, 2 teaspoons at a time. You can also add another egg and more flour or breadcrumbs if needed.
What is the difference between potato pancakes and latkes?
You may have heard of these two foods, but are not sure what they are.
Potato pancakes are more round than latkes. They are easy to shape this way.
Latkes have bits of potatoes sticking out which you can see easily if you look closely.
They also have a thicker consistency than pancakes do.
How do you keep latkes crispy?
Let them air-dry by placing them on a rack would be a much better choice.
They will cool quickly. If you are serving the latkes quickly that same day, use baking sheets and place your latkes on the sheets.
Then turn the oven to 200 degrees and warm them up while baking other latkes at the same time.
What is the best oil to cook latkes in?
You can use peanut or canola oil because they have high enough smoke points. (source)
What temperature do you fry latkes at?
You want the oil to be so hot that it fries.
You also want to make sure that the oil is not too hot or else the latkes will burn and get crispy.
The best temperature for frying is around 365-375F/185-190C. (source)
Can you grate potatoes for latkes ahead of time?
It is okay to grate potatoes ahead of time, but you need to add something that will keep the potatoes from going bad before frying.
So, it would be best to add some lemon juice or other citrus.
How long do you fry latkes for?
You should fry the latkes until they are brown on both sides.
Put the latkes in hot oil, using a fork to push them into the pan. Cook until they are very dark brown.
It takes about 4 to 5 minutes per side on medium or high heat, but you may need more or less time depending on your stove and how crowded your pan is with food. (source)
Can you fry latkes in vegetable oil?
Yes, you can use any type of vegetable or olive oil.
You need to make sure that the fat has a high smoke point so it does not burn when the pan is heated.
Can latkes be frozen?
Yes, you can freeze them by putting them on a cookie sheet. (source)
Put them in a sealable container or bag and then freeze them for about two weeks. Reheat the latkes in an oven at 450 degrees Fahrenheit for around 5 minutes.
How do you drain potatoes for latkes?
Here is a very good tutorial on how to do so:
Are latkes just hash browns?
Latkes are not just hash browns.
Latkes are made of potatoes, onions, and oil.
To make latkes, peel the potatoes and shred them with a grater or in a food processor.
Then mix them with finely chopped onion. Add salt to taste, pepper if you want it spicy, and vegetable oil to get it wet enough to form into flat disks on your palm.
Put some flour on your hand so that the latke won’t stick after you flip it in the pan.
Can you eat latkes at Passover?
Latkes are good at any time of the year.
But during Passover, when many people celebrate the liberation of the Israelites from Egyptian bondage, all chametz is forbidden. (source)
Can you make latkes a day ahead?
Latkes are a type of food that you can make ahead of time.
After they are cooked, you can put them in the refrigerator for up to 2 days or freeze them for up to 2 weeks.
If you want to reheat, try doing so by putting them on cookie sheets in an oven that is at 350 degrees until they are crispy again.
What type of potato is best for latkes?
Russets are the best potatoes to use for latkes. They have a high starch content and do not need flour to make them stay together.
Conclusion
In summary, the best egg substitute for potato latkes is aquafaba.
Aquafaba is a great substitute for eggs in many dishes, and while it’s not the best egg substitute for every dish, it will be an excellent addition to your recipe repertoire.