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
Spiralize the potatoes and onion using a spiralizer, then pat dry with a kitchen towel to remove excess moisture and place in a bowl.
Mix the spiralized potatoes and onion with vegan egg replacers, matzah meal, lemon juice, salt, and pepper until well combined.
Heat 1/2 inch of canola oil in a 12-inch heavy-bottomed pan over medium to medium-high heat until hot.
Scoop 1/4 to 1/3 cup of the mixture, form into a ball, flatten, and place in the skillet with a spatula, pressing down to fit 3-4 latkes per batch.
Fry the latkes until the edges brown, about 3-5 minutes, then flip and fry for another 3-5 minutes, repeating with remaining mixture and draining on paper towels.
Serving suggestions
Serve with vegan sour cream and/or applesauce.
Set aside some latkes for yourself as they tend to disappear quickly.
