Spiralized Vegan Potato Pancakes
Ingredients
- 2 pounds russet potatoes, peeled
- 1 medium onion, peeled
- 1/2 cup matzah meal (substitute cornmeal)
- 2 vegan egg replacers (equivalent to 6 tablespoons)
- Juice of one lemon
- 1/2 teaspoon fresh pepper
- Kosher salt
- Canola oil (substitute peanut oil)
Preparation
Using a spiralizer, spiralize the potatoes and onion. Then pat down with a kitchen towel to absorb excess moisture. In a bowl, mix together with the vegan egg replacers, matzah meal, lemon juice, salt, and pepper. Mix well.
Using a 12-inch heavy-bottomed pan, add 1/2 inch of oil and heat on medium to medium-high heat. When you feel high heat 6 inches above the pan, it’s ready.
Scoop 1/4 to 1/3 cup of the mixture, form into a ball, and flatten it. Place into the skillet using a spatula and press down. You can fit about 3-4 latkes in the pan per batch.
When the latke edges turn brown (about 3-5 minutes), flip them. Fry for another 3-5 minutes. Repeat with the remaining mixture. Place on a large baking sheet lined with paper towels.
Notes
This recipe makes about 16-20 latkes.
