Vegan Potato Latkes
Crispy fried potato pancakes for the Jewish holiday! Serve with homemade cashew sour cream and applesauce.
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Servings: 4 servings
Ingredients
- 1 tablespoon flaxseed meal*
- 3 tablespoons water
- 2 medium russet potatoes peeled
- 1 small white onion peeled
- 4 tablespoons all-purpose flour or sub gluten-free
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- optional: 1/2 teaspoon each garlic and onion powder
- vegetable oil for frying
Instructions
- Whisk together flaxseed meal and water and allow to thicken while preparing other ingredients.
- In the meantime, grate potatoes and onion using a food processor shredding disc. (Or, grate potatoes by hand and finely dice onion.)
- Using a clean kitchen towel or a nut milk bag, wring out excess moisture from the potatoes and onions.
- Stir flax egg, flour, salt and spices into shredded potatoes and onion until just combined.
- In a skillet over medium heat heat about 1/4” oil. You can test that it’s ready by adding a drop of the batter; it should sizzle immediately. Drop the batter 2-3 tablespoons at a time into the oil. Flatten with a spatula and cook until brown and crispy, about 3-5 minutes per side.
- Transfer latkes to a plate lined with a paper towel to remove excess oil. Sprinkle lightly with salt while still warm. Serve with vegan sour cream or applesauce.
Notes
*You can also use a commercial vegan egg replacer, such as Ener G, Bob’s Red Mill, or Neat. Add one serving, prepared according to package directions.
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