Learn how to make latkes from the new cookbook Aquafaba by Zsu Dever using chickpea water!
Have you heard of aquafaba? I first learned about it when I started seeing photos on Facebook of people making meringues and marshmallows. From the liquid that comes in a can of beans! That’s right, the stuff that I’ve always drained off and thrown down the drain. Who would have thought this bean “juice” could be used as an egg replacer?
Zsu explains in Aquafaba how to prepare the bean juice to use it in recipes. She also talks about what kind of recipes it works best for, and how to store it for later use.
In addition, it turns out there are many, many other ways to use aquafaba besides making meringues.
For example, you can make quiche.
Even ice cream!
Here’s the recipe for latkes from the book so you can give aquafaba a try!
Peel the potatoes and shred them using either a food processor with the shredding blade or a box grater. Place them on a kitchen towel, fold up the edges, twist the towel around the potatoes, and squeeze out all the water that you can. Place the potatoes in a large bowl. Shred the onion and add it to the potatoes. Add the aquafaba, starch, parsley (if using), salt, baking powder, and black pepper. Mix very well.
Heat about 1/2 inch of oil in a large skillet over medium heat. Add two or three kernels of popping corn and heat the oil until the corn pops; this is an indicator that your oil is hot enough. Remove and discard the popped corn.
Using a 1/4-cup measuring cup, place 3 to 4 portions of the potato mixture in the hot oil and cook them until golden brown, about 2 minutes. Do not press down on the latkes. Flip the latkes and continue to cook another 2 minutes. Drain them on paper towels and serve as soon as possible. Make sure to give the potatoes a stir before measuring, and do not crowd the skillet or your latkes will not be crispy.
Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.
Latkes are wonderful for serving at the holidays, especially Hanukkah and Christmas. I enjoy them topped with apple sauce.
What do you think of aquafaba? Are you ready to start experimenting with it in the kitchen?
And enter the giveaway to win your own copy of the book! (U.S. residents only, please.)
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