Vegan Latkes (Potato Pancakes)

This publish is sponsored by The Small Potato Organization.

These savoury potato pancakes are super swift &amp effortless to prepare. Most of the components are pantry staples that you likely have on hand right now! The Tiny Potato Company’s tender skinned Baby Boomers operate completely right here – after they’re grated you’d in no way know we’d didn’t peel a single potato for this recipe.

Latkes (potato pancakes) are usually made with eggs to helps bind the mixture together. In this vegan recipe we’re going to use flour (taking care not to above build the gluten) and a touch of cornstarch to do the same work.

Some ideas for the crispiest, easiest potato pancakes:

• For very best texture, use a thick lower grater to shred potatoes
• Use a foods processor to grate your potatoes (if you have one particular),  it’s faster and you’ll save your finger ideas
• Squeeze most of the moisture from the grated potato ahead of creating the batter (the very same goes for any moisture-rich veggie include-ins as well)
• Stir the “batter” nicely to aid create the gluten in the flour which assists the cakes bind collectively without having egg
• The latkes are at their crispiest immediately following cooking, but reheating them in a pan above medium heat (with out oil) will heat them completely and crisp ’em up again

This recipe is an excellent area to use up any odds and ends from your fridge. Fresh herbs, onion, carrot, zucchini, and any other veggies that aren’t as well moist (or that you can squeeze the moisture from) would be good alternatives. We loved these crispy cakes a couple of techniques, topped with a dollop of homemade tzatziki and a sprinkle of green onion (that’s how we served it for these images), with ketchup and sriracha, and with vegan cheese and fresh dill mixed into the “batter”. I’m most thrilled to attempt these “breakfast style”, topped with tofu scramble, veggies, and tempeh bacon. You can customize and best these crispy cakes nonetheless you like! Take pleasure in

This publish is sponsored by The Little Potato Organization.
We really like them for their dedication to straightforward, healthy whole foods like their scrumptious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!
Learn a lot more about why we love Small Potatoes at www.littlepotatoes.com 

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Vegan Potato Latkes

Prep 15 minutes

Cook 20 minutes

Total 35 minutes

Servings four latkes

Easy crispy fried egg-cost-free potato pancakes.

Ingredients

• two cups packed, grated, and drained potato (half of a 1.5 lb bag of The Minor Potato Company's Infant Boomers)
• one/three cup unbleached all objective flour
• 3 tbsp sliced green onion
• 3 tbsp unsweetened nondairy milk
• one tbsp cornstarch
• 1 1/4 tsp salt
• 1/two tsp baking powder
• black pepper, to taste
• vegetable oil, for frying (canola, olive, or coconut all operate effectively)
• optional: two tbsp fresh, chopped dill
• optional: one/four cup vegan cheese shreds

Guidelines

1. Grate potatoes and squeeze out as considerably moisture as you can employing paper towel.
2. Mix two cups grated potato, flour, green onion, almond milk, cornstarch, salt, baking powder, and black pepper (optional: include dill and vegan cheese.) Combine nicely to produce the gluten in the flour (which aids with binding.)
3. In a frying pan, preheat a generous sum of vegetable oil over medium heat.
4. Spoon 1/4-1/three cup of potato mixture into the pan. Use a spatula or pancake flipper to flatten the patty to about 1/four" thick. Fry till golden brown, flip, and fry the other side. Drain extra oil on paper towel if necessary.
5. Serve with your favourite toppings (we employed sliced green onion, tzatziki, and black pepper.) 

Programs Appetizer, Side dish

Cuisine Vegan

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