After eating a heaping plate of these latkes (Jewish potato pancakes), my husband declared, “You could easily feed these to non-vegans!” They are really good–they taste like an indulgence, but the ingredients are healthy, and they are baked rather than fried in oil!
This recipe is adapted from one at the Meet the Shannons Betty Crocker Project.
Vegan Baked Potato Latkes
5-6 Yukon gold potatoes (I actually used 3 russet potatoes)
1 medium yellow onion, diced
1/4 cup whole wheat flour
dash of salt
1/2 tsp Braggs (I used soy sauce)
1 tsp unsweetened applesauce
1 tbsp nutritional yeast
1 tbsp olive oil
1/4 tsp black pepper
1 flax egg (1 tbsp flax meal mixed with 3 tbsp water, let sit 10 minutes)
Preheat oven to 450 degrees. Shred/grate potatoes (you want about 4 cups of shredded potato), then mix in bowl with the rest of the ingredients. Use a nonstick baking sheet, or cover with parchment paper, or spray with cooking spray. Place rounded tablespoons of the latke mixture on the sheet, then press on them to flatten them. The shape and size won’t change with baking. Bake for 5 minutes, then remove, flip them over and bake another 5 minutes. You can repeat this process if they still aren’t crispy.
Serve with your choice of toppings–vegan sour cream, applesauce, or we used ketchup to make them more like hash browns.