Crispy Vegan Potato Latkes
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 to fry
- Chopped chives to serve
Preparation
Peel the potatoes with a vegetable peeler and use a box grater or a shredder attachment of your processor to grate the potatoes.
Transfer into a bowl or colander that is prepared with a clean dish towel laid into it, add the grated potatoes in the center of the towel, and squeeze the potatoes to drain the excess liquid.
Finely grate the onion into a large bowl, add the potato, flour, salt, and pepper, and stir to combine.
Prepare a large plate dusted with flour, take two heaping tablespoons of the mixture with slightly wet hands and form it into a patty, put it on the plate, and repeat with the rest of the mixture, then dust them with a bit of flour and press with your fingers until it’s flat.
In a large frying pan or skillet over medium heat, heat avocado oil, use a spatula to transfer the pancakes to the pan and press them down to make them flat, don’t overcrowd the pan, and cook them for up to 5 minutes per side or until golden brown and crispy.
To keep them hot before serving, put them in the warm oven at 70 °C/160 °F while you fry the next batch.
Tips
Serve with applesauce for a delicious pairing.
