Vegan Latkes (Potato Pancakes)

This submit is sponsored by The Tiny Potato Organization.

These savoury potato pancakes are super rapid &amp simple to prepare. Most of the components are pantry staples that you likely have on hand right now! The Tiny Potato Business’s tender skinned Infant Boomers operate perfectly right here – as soon as they’re grated you’d never ever know we’d didn’t peel a single potato for this recipe.

Latkes (potato pancakes) are normally created with eggs to aids bind the mixture with each other. In this vegan recipe we’re going to use flour (taking care not to in excess of build the gluten) and a touch of cornstarch to do the exact same job.

Some guidelines for the crispiest, simplest potato pancakes:

• For best texture, use a thick minimize grater to shred potatoes
• Use a meals processor to grate your potatoes (if you have 1),  it’s faster and you’ll conserve your finger ideas
• Squeeze most of the moisture from the grated potato ahead of producing the batter (the identical goes for any moisture-wealthy veggie include-ins also)
• Stir the “batter” nicely to support produce the gluten in the flour which assists the cakes bind with each other without egg
• The latkes are at their crispiest right away after cooking, but reheating them in a pan more than medium heat (without oil) will heat them totally and crisp ’em up once more

This recipe is an outstanding spot to use up any odds and ends from your fridge. Fresh herbs, onion, carrot, zucchini, and any other veggies that aren’t too moist (or that you can squeeze the moisture from) would be excellent choices. We enjoyed 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 pictures), with ketchup and sriracha, and with vegan cheese and fresh dill mixed into the “batter”. I’m most excited to try these “breakfast style”, topped with tofu scramble, veggies, and tempeh bacon. You can customize and best these crispy cakes nevertheless you like! Take pleasure in

This post is sponsored by The Little Potato Firm.
We adore them for their commitment to basic, healthy whole foods like their scrumptious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!
Understand a lot more about why we adore Tiny Potatoes at www.littlepotatoes.com 

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Vegan Potato Latkes

Prep 15 minutes

Cook twenty minutes

Complete 35 minutes

Servings four latkes

Straightforward crispy fried egg-cost-free potato pancakes.

Ingredients

• 2 cups packed, grated, and drained potato (half of a 1.5 lb bag of The Little Potato Company's Infant Boomers)
• one/3 cup unbleached all purpose flour
• three tbsp sliced green onion
• 3 tbsp unsweetened nondairy milk
• one tbsp cornstarch
• one 1/4 tsp salt
• one/2 tsp baking powder
• black pepper, to taste
• vegetable oil, for frying (canola, olive, or coconut all function nicely)
• optional: two tbsp fresh, chopped dill
• optional: one/four cup vegan cheese shreds

Guidelines

1. Grate potatoes and squeeze out as much moisture as you can utilizing paper towel.
2. Mix 2 cups grated potato, flour, green onion, almond milk, cornstarch, salt, baking powder, and black pepper (optional: add dill and vegan cheese.) Mix effectively to build the gluten in the flour (which helps with binding.)
3. In a frying pan, preheat a generous amount of vegetable oil above medium heat.
4. Spoon 1/4-1/3 cup of potato mixture into the pan. Use a spatula or pancake flipper to flatten the patty to about 1/four" thick. Fry until finally golden brown, flip, and fry the other side. Drain excess oil on paper towel if necessary.
5. Serve with your favourite toppings (we used sliced green onion, tzatziki, and black pepper.) 

Courses Appetizer, Side dish

Cuisine Vegan

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