vegan latkes

[Guest guest]

Does anyone have a vegan latke that really works for them with potatoes and or vegetables ?? I have a hard time getting them to brown and crisp without using oil, which I prefer not doing. Any tips to get them to work ?thanks - Here is one I saw this AM that I think I will try this weekend - cutting the oil to nothing if possible. Wonder if baking them would work...........Zucchini Latkes (Vegan, Gluten-Free, Soy-Free) A light latke that really works...straight from Chef Eric Tucker.

Tucker is known for his beautifully designed cookbook, "The Artful Vegan" and his work at Millennium, a

high end vegan restaurant in San

Francisco.

Serves: 10 latkes

Ingredients:

21/2 cups grated zucchini1 cup grated onion1/2 cup chickpea flour1/2 teaspoon ground cuminSalt and freshly ground

pepperOlive oil

Directions:

1. Place grated vegetables in a colander for 30 minutes to drain. Wrap in

paper towels and squeeze out excess moisture.

2. In a large bowl, mix zucchini, onion, chickpea flour and spices until

just combined. Cover and refrigerate for 1 hour.

3. Heat large nonstick skillet over medium-high heat. Add enough oil to

coat.

4. Remove batter from refrigerator, pouring off any

excess liquid. Using a tablespoon, drop batter onto pan to form 2-inch rounds.

Flatten with a spatula and cook 3 to 4 minutes per side, or until brown and

crisp.Patricia Squyres

(714) 299-6468

(714) 974-7055 Fax

[Guest guest]

Patricia,

 

We are going to make potato latkes today to take a housewarming party. The gal

had really wanted me to bring Jewish food for Thanksgiving but I was sick than

so she didn't want me to make anything than. I found a recipe for Autumn Latkes

and another one for Potato latkes in Veganomicon by Isa Chandra Moskowitz &

Terry Hope Romero.

 

Jo

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