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Spicy Vegan Latkes
Born out of necessity – feeding vegan friends while living in India – these eggless latkes have a surprising ingredient and, also surprising, the taste and texture close enough to traditional latkes to satisfy anyone’s craving.
- 8 medium potatoes, peeled
- 3 onions
- 1 cup instant oatmeal
- 1 cup hot water
- 1/3 cup crushed almonds
- 1 teaspoon sea salt
- black pepper to taste
- 1 cup vegetable oil for frying
- Optional: Add minced fresh chilis, grated fresh ginger, cumin, garam masala, coriander, shredded carrots, fresh spinach chopped small, turmeric and/or minced garlic to taste.
Grate potatoes by hand and chop onions into very small pieces, or shred potatoes and onions together in a food processor.
In a separate large bowl, combine oatmeal with hot water until it becomes a soft and sticky porridge. Add potatoes, onions, almonds and salt with optional spices and vegetables.
With your hands, form mixture into somewhat thin patties the size of your palm.
Fry in ½ inch vegetable oil until golden brown.
Lay on paper towel to drain excess oil.
For a delicious Indian topping, mix a squeeze of lime, salt and some chopped cilantro into plain yogurt.