Latkes (potato pancakes) 🥔🥞
Happy Hanukkah night 5 🥳
* 4 medium russet potatoes (about 3.5-4 cups grated)
* 1 onion (about 1 cup grated)
* ½ cup all-purpose flour
* Potato starch (from potatoes- see instructions)
* 1 flax egg ( 1 Tbsp ground flax seed mixed with 3 Tbsp almond milk left to sit for 5 minutes)
* 1 tsp garlic powder
* ½-1 tsp dried parsley
* salt & pepper to taste (I recommend at least 1 tsp salt)
* Vegetable or Soybean oil for frying (actual amount depends on size of pan)
1. First, make the flax egg and set aside.
2. Next, grate the onions and potatoes into a large bowl. Add to a cheesecloth or nut milk bag and strain the potatoes over the bowl. Don’t discard the potato liquid yet as you will want to use the starch that settles to the bottom of the bowl in the batter.
3. Add the strained grated potatoes and onions to a separate bowl. Then, add in the flax egg, all-purpose flour, and spices. As a final step, dump out the water from the bowl containing the potato liquid. At the bottom there should be a layer of potato starch. Add this to the bowl with the rest of the latke ingredients and stir until well mixed. The potato pancake batter should be slightly sticky, but not too wet. If it’s too dry, add in 1-2 Tbsp of almond milk and mix.
4. Next, fill up your frying pan until it is ¼ inch high in oil. Once the oil is hot, scoop out the latke batter and add it to the pan. Use a spatula to immediately press down and flatten each latke so it is not too thick. Make sure not to overcrowd the pan.
5. Fry each latke for 2-3 minutes on each side or until browned and crispy. Once the latkes are done, remove and place onto a paper towel lined plate to soak up any excess oil.
6. Serve the latkes with applesauce and vegan sour cream (I use @tofuttibrands sour cream)!
Recipe from shortgirltallorder.com
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