Vegan Latkes
These quick and easy vegan latkes are crispy on the outside, tender and creamy inside, and loaded with flavor for a tasty appetizer or side!
Servings: 10 - 12 latkes
Ingredients
- 2 large russet potatoes (about 3 cups) halved
- ½ of a medium-sized red onion
- ¼ cup of flour
- 7 tablespoons of Just Egg
- ½ teaspoon salt
- ½ teaspoon of black pepper
- High-heat oil as needed, for frying
Instructions
- In a food processor with the shredder attachment, shred the potatoes and the onion.
- Place a clean thin kitchen towel over a large bowl. Transfer the potato mixture onto the towel. Grab the end of the towel and close the potato mixture in the towel. Give the towel a couple of twists to fully encapsulate the potato mixture. Squeeze until most of the liquid is extracted. Do not over-squeeze. Leave some moisture to ensure your latkes are not mushy or dry. Discard the liquid.
- Place the potato mixture into the bowl and add the flour, Just egg, salt, and pepper. Mix well until fully combined. Set aside.
- Heat a large pan over medium heat, add ¼ inch of oil, and wait 3 to 4 minutes until the oil is hot.
- Using a ¼ cup, scoop the mixture into your hand and form a patty, about ½ inch thick.
- Carefully place it on the hot oil and cook each side for 3 to 5 minutes or until nice and golden. Remove it from the oil and place it on a tray lined with paper towels to absorb some of the excess oil. Repeat the process until there is no more potato mixture left.
- Enjoy hot.
Notes
- Make sure the oil is hot: It should be 350-375°F/175-190°C. No thermometer? Dip a wooden spoon handle/chopstick into the oil. If bubbles immediately form around it, it’s ready. Alternatively, a small amount of latke batter should sizzle immediately – no smoke. If it’s not hot enough, the latkes absorb too much oil.
- Squeeze out the excess liquid: To ensure crispy latkes.
- Cook untouched: Leave them alone to allow a golden-brown crust to form before flipping, so they don’t fall apart.