Hearty Vegan Potato Pancakes
Ingredients
- 4 medium sized Russet potatoes
- 1 cup yellow onion, shredded
- 2/3 cup gluten-free all purpose flour
- 3 flax eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- ~1 cup avocado oil for frying
- Chopped chives for serving
Preparation
Peel the potatoes with a vegetable peeler and use a box grater or a shredder attachment of your food processor to grate the potatoes
Transfer the grated potatoes into a bowl or colander lined with a clean dish towel, add them to the center of the towel, and squeeze to drain the excess liquid
Finely grate the onion into a large bowl, then add the potato, flour, salt, and pepper, and stir to combine
Prepare a large plate dusted with flour, form the mixture into patties with slightly wet hands using two heaping tablespoons per patty, place them on the plate, dust with a bit of flour, and press with your fingers until flat
In a large frying pan or skillet over medium heat, heat the avocado oil, use a spatula to transfer the pancakes to the pan and press them down to make them flat, avoid overcrowding, and cook for up to 5 minutes per side or until golden brown and crispy, then keep them hot in a warm oven at 70°C/160°F while frying the next batch
Tips
Serve the latkes with applesauce for a delicious pairing and garnish with chopped chives
