Vegan Potato Latkes
User Reviews
5
Vegan Potato Latkes
Description
This recipe starts by mixing flax meal with water to create a gel that replaces eggs in binding. Russet potatoes and a small yellow onion are grated and then thoroughly squeezed to remove excess liquid, which is key for achieving crispy latkes. The drained mix is combined with potato starch, flour, baking powder, and salt for structure and leavening.
Latkes are formed by pressing the batter flat in your hand and frying in hot oil in batches, cooking 3-4 minutes per side until lightly browned. The cooked latkes are drained on paper towels to remove excess oil while maintaining crispness.
These vegan latkes offer a crispy texture and tender interior without eggs, making them suitable for those avoiding animal products. They can be served with apple sauce or vegan sour cream, plus chopped parsley for garnish, fitting well as appetizers, sides, or main dishes.
Notes suggest using a food processor for quick shredding, adjusting shred size for texture preferences, ensuring all liquid is squeezed out to promote crispiness, and making latkes uniform size for even cooking.
Ingredients
- 2 tablespoons flax meal
- 3 tablespoons of water
- 1 pound potatoes peeled and grated, russet
- 1 small yellow onion grated
- ¼ cup potato starch
- ¼ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- cooking oil high heat, for frying
Instructions
- In a small bowl, mix the flax meal and water. Mix well and set aside for 5 minutes.
- Put the potatoes and onions in a cheesecloth, nut milk bag, or a thin dish towel, and squeeze out the liquid until no more liquid comes out when squeezing.
- In a large bowl, add “dry” potato onion mixture, flax mixture, potato starch, baking powder, and salt. Mix well until all the ingredients are fully incorporated.
- Heat a large skillet over medium-high heat, when hot, add about 2 tablespoons of oil.
- To form the latkes, use a ¼ measuring cup to scoop the batter into your hand. Press the batter to make a flat patty (make sure it’s flat so it’s not dense). Carefully place the latkes into the pan. To not overcrowd the pan, work in batches to make it easier to flip the latkes.
- Cook each side for 3 to 4 minutes until they are lightly browning. (Reduce the heat if they are burning under 3 minutes).
- Transfer the latkes to a plate lined with a paper towel to absorb any excess oil and cover to keep warm if working in batches.
- When ready, serve immediately. (If they get cold, reheat them in the oven.)
Notes
- Use a food processor to shred potatoes and onion quickly.
- Adjust shred size: medium shreds for crispiness or finer grating for a denser texture.
- Remove all excess liquid from the potato and onion mixture to ensure crisp latkes.
- Make latkes of even size and thickness to help them cook uniformly; size can be adjusted for serving as appetizers, sides, or main dishes.
- Serve with apple sauce or vegan sour cream and garnish with chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 182mg | 8% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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