Vegan Potato Latkes with Herbs
Ingredients
- 4 medium-large Russet potatoes (about 2.25 lbs)
- 4 small to medium Yukon Gold potatoes (1.5 lbs)
- 1 small onion
- 1/2 cup plus 2 tablespoons flour (68 g + 30 g)
- 1/2 cup plus 2 tablespoons vegan liquid egg (118 ml + 30 ml), such as Just Egg
- 1/4 teaspoon salt
- 2 teaspoons fresh dill (5 g)
- 2 teaspoons fresh chives (5 g)
- Pepper to taste
- Oil for frying
Optional
- 2 1/2 cups sauerkraut
Preparation
Peel the potatoes and grate them along with the onion using a food processor with a grating blade, or alternatively use a box grater.
Squeeze out as much water as possible from the mixture using a nut milk bag, cheesecloth, or a clean dish towel, and place it in a large bowl.
Add the flour, dill, chives, salt, and pepper to the mixture and mix well, then add the vegan egg and mix well.
Heat a large pan over medium-high heat and add about 1/4 inch of oil. Once hot, scoop out a golf ball-sized amount of the potato mixture, flatten it into a pancake shape while squeezing out excess liquid, and add it to the oil. Repeat to cook 3-4 pancakes at a time depending on pan size.
Using a spatula, press down the latke to thin it out and cook for 5-6 minutes until browned, then flip and cook the other side for another 5-6 minutes. Place on a paper towel-covered pan or plate to drain.
Repeat the process with the remaining mixture and serve immediately or keep warm in the oven at a very low temperature.
Tips
Latkes are crispy on the outside and soft on the inside, making them ideal served with vegan sour cream and/or apple sauce. Optionally, add sauerkraut for extra flavor.
