Recipe from https://www.plants-rule.com

1)  Start with the Right Potato: Russet

While you may be tempted by the pretty colors and thin skins of red or Yukon gold potatoes, you want to stick to traditional Russet for this recipe.  Russets (also sometimes called Idaho or “Baking Potato”) have the most starch of all the potatoes. This will help your pancakes naturally hold together while you’re shaping and cooking.

2)  Personalize with your own Flavor: Play with other veggies and spices

Just as you can add some fun pops of color by incorporating different veggies or spices, you can also use these to add different flavors. Parsnips, celery root, carrots, and beets all add different levels of sweetness. A dash of curry powder would add an interesting global twist, while a sprinkle of chili or Cajun seasoning would bring a spicy kick.  Smoked paprika does well as a vegan fake-out for bacon-lovers.

Chef’s Tip:  Just 1 tsp. of spice works for every 2 potatoes (or 1 batch of this recipe) that you make.

3)  Shred Using Small Holes

For this particular recipe, I recommend using the small holes on your grater.  The smaller shreds will release more starch and bind more easily. Plus, you’ll have more crispy edges with the smaller strands.

Chef’s Tip: Grate the onion at the same time you grate your potato.  This will make less work for you and create a more evenly-balanced flavor

4) Squeeze out the Moisture

One of the biggest culprits for a soggy, dense latke is a soggy potato mixture.  Draining in a colander won’t do. You MUST place the grated potato and onion in a clean kitchen towel and wring out all of the moisture

5)  Use a Plant-Based Binder: Chickpea Flour or Potato Starch

For a healthy vegan substitution, chickpea flour and potato starch are easy go-to ingredients.

6) A dash of baking powder

7) Bake in the oven at 425 degrees until golden brown. Use parchment paper so when you flip them, they don’t stick.

Serve with warm applesauce!

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