Vegan Latkes with Spiralized Potatoes
Ingredients
- 2 pounds russet potatoes, peeled
- 1 medium onion, peeled
- 1/2 cup matzah meal (substitute cornmeal)
- 2 vegan egg replacers (equal to 6 tablespoons)
- Juice of one lemon
- 1/2 teaspoon fresh pepper
- Kosher salt
- Canola oil (substitute peanut oil)
Preparation
Spiralize the potatoes and onion using a spiralizer, then pat dry with a kitchen towel to absorb excess moisture. Place in a bowl and mix well with vegan egg replacers, matzah meal, lemon juice, salt, and pepper.
Heat 1/2 inch of oil in a 12-inch heavy-bottomed pan over medium to medium-high heat until hot, which can be tested by feeling the heat 6 inches above the pan.
Scoop 1/4 to 1/3 cup of the mixture, form into a ball, flatten it, and place in the skillet using a spatula. Press down and cook in batches, fitting about 3-4 latkes per pan.
Fry until the edges turn brown, about 3-5 minutes, then flip and fry for another 3-5 minutes. Repeat with the remaining mixture and drain on a paper towel-lined baking sheet.
Serving suggestions
Serve with sour cream and/or applesauce. Feel free to use other creative toppings.
