Turkey Bacon Potato Latkes

Turkey Bacon Potato Latkes

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Bacon seems to turn up in everything these days: in cookies, pies, and even ice cream! Why not latkes?

For these latkes, I took the route of  kosher turkey bacon which is less fatty and rich than its kosher beef bacon counterpart. And of course, for my family, which consists of those who eat everything, vegetarians, pescatarians and I’m feeling “picky” today eaters, I also made a vegan bacon counterpart from tempeh bacon.  Serve these latkes with onion marmalade and cranberry sauce and you have delicious hors d’oeuvres or a side dish all year round and Chanukah too.

Hint: If you are preparing both vegan and turkey bacon at the same time- fry the vegan bacon first so you don’t have to clean the pan in between the vegan and turkey bacon frying.

Prep time: 30 minutes

Cranberry-Pomegranate-Orange Sauce

Turkey Bacon/Vegan Bacon Latkes

By Gloria Kobrin Published: December 2, 2015

  • Yield:

  • 42

Ingredients

  • 1 5-7 oz kosher turkey bacon/vegan tempeh/soy bacon yields about 2 cups chopped
  • 2-3 cups vegetable oil
  • 3 large eggs
  • 1 large onion (about 1 cup) peeled, cored and minced
  • 1 1/2 teaspoons salt (use 1 3/4 teaspoons salt for vegan bacon)
  • 1/2 teaspoon Black Pepper
  • 3 pounds russet potatoes peeled and left in a bowl of cold water
  • 4 tablespoons potato starch

Equipment

  • 1 electric food processor steel knife and shredder needed
  • 1 large colander
  • 1 large mixing bowl
  • 1 large skillet
  • 1 long handled wooden spoon
  • 1 slotted spatula
  • 2 large cookie sheets and racks racks placed on sheets for drainage

Directions

  1. Heat skillet over medium flame. Add two or three strips of vegan bacon to hot pan and fry until the sides turn brown. Carefully, flip the strips often until crisp and brown. Place on racks to drain. Repeat process until all the bacon is fried. When it has drained and cooled, chop strips coarsely and set aside.
  2. Fry, drain and chop turkey bacon the same way.
  3. Beat eggs in mixing bowl. Add onion, salt and pepper. Mix well and set aside.
  4. Grate the potatoes by hand if you like; but I am a devotée of shredding them in the processor. 1-2-3 and you're done. Place potatoes in a colander and gently press some of the water out of them. Add potatoes and chopped turkey bacon (or vegan bacon) to egg mixture. Sprinkle potato starch on top and mix well.
  5. Pour about 1/2 inch of oil into the skillet. If you still have turkey bacon oil in the pan , you can add to that. For your vegans, use another pan with fresh oil. Heat oil over medium flame until it is very hot. Carefully, drop rounded wooden spoonfulls of potato mixture into the hot oil. Flatten slightly with the back of the spoon. Fry latkes until the edges turn brown and then flip them to the other side and fry a few minutes longer.
  6. Remove cooked latkes from oil with slotted spatula and drain on racks on cookie sheets. Serve hot with onion marmalade or cranberry sauce. Enjoy!