This is not a latke, nor is it a René Magritte joke. The recipe uses some latke technique, but there is no egg, or flour (so it's vegan and gluten-free), and the texture and thickness is a much more like a hash-brown. I cooked these outside on a flat-top griddle, but you can easily make them inside in a cast iron pan or on a stovetop griddle. And yes they are still amazing with sour cream and apple sauce.

Not a Latke

Name: Not a Latke
Yield: Makes
Cuisine: Breakfast
Ingredients: 1 tsp lemon juice or 1/4 tsp vitamin c (preferred); 4 medium-sized Yukon Gold or other waxy potatoes, peeled; Salt; 1 medium onion, peeled and sliced into very thin strips; Olive oil; 2-3 tsp Lula N.41 spice; 2-3 Tbsp potato flakes

Servings

Makes about 8

Author:

Christian Leue

Ingredients

1 tsp lemon juice or 1/4 tsp vitamin c (preferred)
4 medium-sized Yukon Gold or other waxy potatoes, peeled
Salt
1 medium onion, peeled and sliced into very thin strips
Olive oil
2-3 tsp Lula N.41 spice
2-3 Tbsp potato flakes

Directions

Add the vitamin c or lemon juice to a bowl (if using a box grater) or to a food processor, then grate the potatoes, add 1 teaspoon salt, mix well, and place in a colander over a bowl
While the potatoes sit, cook the onions. Heat some olive oil on a griddle or in a pan, give the onion a good squeeze to bruise them a bit, then add along with a couple pinches of salt. Cook until golden brown and softened (about 12-15 minutes).
Now wring as much moisture out of the potatoes as possible using your hands. Don't worry about getting them completely dry.
Carefully pour off the liquid in the bowl, but keep the starch that settles to the bottom. Add the potatoes back to this bowl along with the Lula spice, the cooked onions, and 2 tablespoons of potato flakes. Mix well. If the mixture seems very wet, add another tablespoon of potato flakes.
Heat a flat-top griddle, stove-top griddle, or two large pans over medium-high heat, and add some olive oil.
Now add ice-cream scoop sized blobs of of the potato mixture and press them flat (about 1/4 inch thick) with a spatula. Cook for 4-5 minutes, until golden brown, then add a splash of olive oil to the top of each and flip.
Cook for 4-5 minutes more. If you like them extra crispy you can lower the heat a touch and fry for another minute or two on each side.
Remove to a platter and serve with your favorite sauce. They are great with sour cream and apple sauce. To keep it vegan try toum or avocado zhug!

Recipe Note

Variations & Ideas

• I absolutely love Lula and potatoes, and if you don't, or don't have it, here are a few other great spice suggestions: Bernise, Marrakesh N6, or Massalis.

• Pre-cooking the onions to remove moisture helps the cakes not fall apart and supplies deep flavor. Try a few other veggie add-ins using this method. I've had great results with a bit of spinach or shredded radish for example.

• If you like a fluffier cake (more approaching a traditional latke), try adding more potato flakes along with some water to the mix to make a more of a batter. Fry in a pan in a 1-inch layer of neutral oil, then flip and fry until browned on both sides.

Questions? Contact christian@laboiteny.com

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Not a Latke

Not a Latke

Category

Servings

Author:

Ingredients

Directions

Recipe Note

Variations & Ideas

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