Spiralized Vegan Potato Pancakes
Ingredients
- 2 pounds russet potatoes, peeled
- 1 medium onion, peeled
- 1/4 cup matzah meal (substitute cornmeal)
- 2 vegan egg replacers (equal to 6-8 tablespoons)
- Juice of one lemon
- 1/2 teaspoon fresh pepper
- Kosher salt, to taste
- Canola oil (substitute peanut oil), for frying
Preparation
Spiralize the potatoes and onion, then pat dry with a kitchen towel to remove excess moisture. Place in a bowl and mix 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. Test if the oil is ready by feeling the heat about 6 inches above the pan.
Scoop 1/4 to 1/3 cup of the mixture, form it into a ball, flatten it, and place it in the hot skillet using a spatula. Press down and cook 3-4 latkes per batch.
Fry the latkes until the edges turn brown, about 3-5 minutes, then flip and fry for another 3-5 minutes. Remove and drain on a paper towel-lined baking sheet. Repeat with the remaining mixture.
Tips
This recipe yields approximately 16-20 latkes.
Serve with sour cream, applesauce, or other creative toppings.
Set aside some latkes for yourself as they tend to be eaten quickly.
