NYC Vegan: A Latke recipe + cookbook giveaway

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Standard / by / May 19, 2017 / 30 Comments

Last week something very special happened. My friends Ethan Ciment and Michael Suchman – the men behind the blog Vegan Mos – became published authors!

I had them on my radio program on publication day …

… to talk about their new book NYC Vegan: Iconic Recipes for a Taste of the Big Apple. It’s a delightfully delicious book and anyone who loves New York, diverse ethnic foods, and/or vegan food is going to love this book. Ethan and Michael’s worldview about veganism and their creative approach to food come out loud and clear in this informative and instructive collection.

No surprise, I tried the latkes recipe right away – because I had a feeling they would be great in the air fryer. I was right: I spritzed them with canola oil mist and air fried on 360°F for about 16 minutes. Air fryer or not, thanks to the publisher, I’m able to share this recipe (and a giveaway, below).

Latkes from NYC Vegan PHOTO: Jackie Sobon

PHOTO: From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.

Latkes

Latkes, the Yiddish word for potato pancakes, are traditionally eaten by Ashkenazic Jews on Hanukkah. You can find latkes at just about any Jewish deli in the city. Whether you accompany them with applesauce or vegan sour cream, be sure to serve them fresh out of the skillet as they really should be eaten immediately after frying.

4 1/2 teaspoons Ener-G Egg Replacer

6 tablespoons warm water

6 large red potatoes, peeled and shredded

1 medium yellow onion, shredded

1 teaspoon salt

Dash ground black pepper

1 cup matzoh meal

Canola oil or other neutral oil, for frying

  1. In a small bowl, whisk together the egg replacer and water until fully combined.
  2. In a large mixing bowl, add the potatoes, onion, salt, pepper, matzoh meal, and the egg replacer mixture. Mix well by hand to thoroughly combine.
  3. Heat 1/4 inch of oil in a large skillet over medium-high heat to 375°F. While the oil is heating, form the potato mixture into compact patties, using about 3 tablespoons per latke. When the oil is heated, fry the latkes in batches, no more than 4 or 5 at time—do not overcrowd the skillet. Fry the latkes for 2 to 3 minutes, or until golden around the edges. Flip them with a spatula and cook the second side until lightly browned.
  4. Transfer the cooked latkes to a plate lined with paper towels. Repeat this process until all the latkes are fried, being sure to watch the oil level and adding more as necessary.

Makes 24 latkes

Tip: It’s really important when making these to be conscious of the size of the latke. If you make them too large, they won’t hold together as well and will fall apart when you flip them.

From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. 

Sounds great, right? Well, enter to win a copy of NYC Vegan NOW and you can try all of their delicious recipes!
a Rafflecopter giveaway

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30 thoughts on “NYC Vegan: A Latke recipe + cookbook giveaway”

  1. I’d love to see Waldorf salad veganized!
    Thanks for the giveaway and recipe. Those latkes look amazing!!

  4. For me, it would be a classic deli sandwich with pastrami. I always chose that over corned beef when I ate meat. (Many years ago now!)

  5. There is so much amazing vegan food in NYC now that all my “dream foods” have been veganized!! Thanks for the giveaway. 🙂

  6. Yum. I’d love to win a copy. I’ve never been to NY, so this would be my trip

  7. I’ve never been to NYC but there’s a dearth of great vegan Italian food where I live.

  11. I am fairly new to vegan lifestyle and recently got an air fryer… this recipe looks delicious! Would love to try some more from NYC Vegan, sure hope I win!

  12. Super excited about this cookbook! I’ve been craving a good Reuben like nothing else.

  14. The first food that popped into my head was cheesecake, the second was a Reuben sandwich. Thanks for sharing the recipe and the giveaway.

  18. I am a NY style hot dog person, so I’d like to see a good NY style hot dog replicated, even though it is typically sauerkraut and mustard. Maybe there is a way to make a seitan hot dog that incorporates these flavors?

  19. I would love to see vegan donuts from NYC Doughnut Plant!! Apparently they at the best doughnuts there so… 👀💞

  23. Since I haven’t ever been to New York, all I can think of is Lox and bagels.

  24. CAROLSUE

    I think pastrrami on rye — or cheesecake, maybe.

    Digicats {at} Sbcglobal {dot} Net

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