Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Sweet Potato Scallion Latkes

By Chef Linda

Latkes are pancakes, typically made with grated potatoes and onions, fried in oil. Latkes are eaten during the Hanukkah festival, and they are as much tradition and symbolism as they are food. Lightness and crispiness are two traits to look for in a good latke. Starchy potatoes are, in large part, responsible for those characteristics. Since these are vegan latkes, we leave out the eggs which typically serve to bind and leaven the batter. Instead, we use a powdered egg replacer (Ener-G Egg Replacer, sold in the baking isle of many grocery stores) that does both. And since we've taken some liberties by using the egg replacer, we also chose to use sweet potatoes along with the white potatoes, scallions instead of onion and a little garlic as a flavor-booster. Make sure your oil is very hot to ensure the latkes crisp up fast to create a barrier to soaking up extra oil. Served with Cashew Sour Cream or applesauce, these latkes are perfect anytime of year.

Ingredients

 4 large sweet potatoes
 4 large Russet, or baking potatoes
 Half a bunch of scallions, about 10, white and green parts minced
 2 cloves garlic, minced
 Ener-G Egg Replacer brand egg substitute, mixed according to package directions to make 3 "eggs"
 1 cup matzo meal or all-purpose flour
 1 teaspoon salt
 ½ teaspoon freshly ground black pepper
 High-heat oil (like sunflower or grape seed)
 Cashew sour cream or applesauce for serving

Directions

Line a baking tray with a brown paper bag or paper towels and set aside. Preheat oven to 250ºF. Peel all the potatoes, rinse and pat dry. Get out 2 mixing bowls, one medium and one large. Using the large-hole side of a box grater, grate Russet potatoes into the medium bowl. Add enough cold water to the bowl to cover them by an inch or so of water. Grate the sweet potatoes into the large bowl.

When done grating the Russet potatoes, remove from the water with your hands and squeeze them out over the bowl of water. Place the potatoes on a clean kitchen towel. Wring towel with the potatoes over the bowl to remove as much water as possible. Empty the towel into the bowl with the sweet potatoes. Let the potato water sit for about 10 minutes so that the starch accumulates at the bottom.

Pour off the water, being careful not to pour out the starch at the bottom. Scrape the starch into the bowl with the grated potatoes. (Alternatively, you can use about 1/4 cup of potato starch purchased from the store.) Add scallions, egg replacer, matzoh meal, salt and pepper. Gently mix together with your hands or a wooden spoon. Let the batter rest for about 10 minutes so that the matzoh meal binds everything together.

Place a 12-inch nonstick pan over medium-high heat and add about 1/2 cup of oil. Heat oil until a pinch of latke batter dropped in begins to sizzle immediately. Using a 2-inch portion scoop (or a large spoon), scoop out batter and carefully drop into the hot oil. Gently flatten with a spatula to achieve latkes that are about 4 inches in diameter and about 1/2 inch thick. You should be able to cook about three at a time in a 12-inch pan.

Cook for about 4 to 5 minutes on each side, flipping over once when the edges appear brown and crispy. Transfer latkes to the lined baking tray to drain. Continue to shape and cook the remaining batter. Place drained latkes on a serving plate and keep warm in the oven. Serve hot with the topping of your choice.

Sweet Potato Scallion Latkes

Sweet Potato Scallion Latkes

DifficultyModerateCook Time45 mins
YIELDS
Makes about 10 to 12 (4-inch) latkes

INGREDIENTS

 4 large sweet potatoes
 4 large Russet, or baking potatoes
 Half a bunch of scallions, about 10, white and green parts minced
 2 cloves garlic, minced
 Ener-G Egg Replacer brand egg substitute, mixed according to package directions to make 3 "eggs"
 1 cup matzo meal or all-purpose flour
 1 teaspoon salt
 ½ teaspoon freshly ground black pepper
 High-heat oil (like sunflower or grape seed)
 Cashew sour cream or applesauce for serving

DIRECTIONS

Line a baking tray with a brown paper bag or paper towels and set aside. Preheat oven to 250ºF. Peel all the potatoes, rinse and pat dry. Get out 2 mixing bowls, one medium and one large. Using the large-hole side of a box grater, grate Russet potatoes into the medium bowl. Add enough cold water to the bowl to cover them by an inch or so of water. Grate the sweet potatoes into the large bowl.

When done grating the Russet potatoes, remove from the water with your hands and squeeze them out over the bowl of water. Place the potatoes on a clean kitchen towel. Wring towel with the potatoes over the bowl to remove as much water as possible. Empty the towel into the bowl with the sweet potatoes. Let the potato water sit for about 10 minutes so that the starch accumulates at the bottom.

Pour off the water, being careful not to pour out the starch at the bottom. Scrape the starch into the bowl with the grated potatoes. (Alternatively, you can use about 1/4 cup of potato starch purchased from the store.) Add scallions, egg replacer, matzoh meal, salt and pepper. Gently mix together with your hands or a wooden spoon. Let the batter rest for about 10 minutes so that the matzoh meal binds everything together.

Place a 12-inch nonstick pan over medium-high heat and add about 1/2 cup of oil. Heat oil until a pinch of latke batter dropped in begins to sizzle immediately. Using a 2-inch portion scoop (or a large spoon), scoop out batter and carefully drop into the hot oil. Gently flatten with a spatula to achieve latkes that are about 4 inches in diameter and about 1/2 inch thick. You should be able to cook about three at a time in a 12-inch pan.

Cook for about 4 to 5 minutes on each side, flipping over once when the edges appear brown and crispy. Transfer latkes to the lined baking tray to drain. Continue to shape and cook the remaining batter. Place drained latkes on a serving plate and keep warm in the oven. Serve hot with the topping of your choice.

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