Spiralized Vegan Potato Pancakes
Ingredients
- 2 pounds russet potatoes, peeled
- 1 medium onion, peeled
- 1/2 cup matzah meal (substitute cornmeal if desired)
- 2 vegan egg replacers (equivalent to 6 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 them dry with a kitchen towel to absorb excess moisture.
Place the spiralized vegetables in a bowl and mix with vegan egg replacers, matzah meal, lemon juice, salt, and pepper until well combined.
In a 12-inch heavy-bottomed pan, add about 1/2 inch of canola oil and heat over medium to medium-high heat until hot, which can be tested by feeling the heat 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 oil using a spatula, pressing down to form patties. Fry in batches, fitting about 3 to 4 latkes per batch.
When the edges of the latkes turn brown after about 3 to 5 minutes, flip them and fry for another 3 to 5 minutes until golden brown.
Remove the latkes and place them on a baking sheet lined with paper towels to drain. Repeat with the remaining mixture. This recipe yields about 16 to 20 latkes.
Serving suggestions
Serve the latkes with sour cream and/or applesauce.
Tips
Set aside some latkes for yourself as they tend to disappear quickly due to their popularity.
