Vegan Potato Latkes
Ingredients
- 2 cups grated russet potatoes with skins,
- ⅓ cup unbleached all purpose flour
- 3 Tbsp sliced green onion
- 3 Tbsp unsweetened nondairy milk
- 1 Tbsp cornstarch
- salt & black pepper to taste
- vegetable oil for frying
Instructions
- After grating the potatoes, squeeze out as much moisture as you can. If you prefer, strain the grated potatoes in a colander, let them sit for a few minutes, pour off the clearer liquid and add the thicker potato starch to the mixture.
- Put the grated and drained potatoes, flour, green onion, nondairy milk, cornstarch, salt and pepper in a bowl and mix well.
- Preheat 1/4" to 1/2" of vegetable oil in a large skillet (preferably cast iron) over medium heat.
- While the oil heats, ready the cooling racks by putting them on a paper towel-lined surface.
- Spoon a generous 1/4 cup of the potato mixture into the pan and flatten to about a 1/4" thickness with a spatula. Fry until golden brown, flip and do the same on the other side.
- Remove the cooked latkes to the cooling racks.
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