Name: Crispy Vegan Potato Latkes
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 8 servings
Ingredients: 4 null medium russet potatoes (about 3.5-4 cups grated); 1 null onion (about 1 cup grated); 0.5 cup all-purpose flour; null null potato starch (from potatoes- see instructions); 1 null flax egg (1 tbsp (8 grams) ground flax seed mixed with 3 tbsp almond milk left to sit for 5 minutes); 1 teaspoon garlic powder; 1 teaspoon dried parsley; null null salt (to taste, I recommend at least 1 tsp); null null pepper (to taste); null null vegetable or soybean oil (actual amount depends on size of pan)

Instructions

Show units in method

1

First, combine ground flax seed (1 tbsp) with almond milk (3 tbsp) to make the egg (1 flax) and set aside for minutes (5).
2

Grate the russet potatoes (4 medium) and onion (1) into a large bowl. Use a cheesecloth or nut milk bag to strain the liquid from the potatoes and onions into a separate bowl. Do not discard the potato liquid, as the starch at the bottom will be used.
3

Transfer the strained grated potatoes and onions to a clean bowl. Add the prepared egg (1 flax), all-purpose flour (0.5 cup), garlic powder (1 teaspoon), dried parsley (1 teaspoon), [salt] and [pepper].
4

Carefully pour out the liquid from the bowl with the potato liquid, leaving the layer of [potato starch] at the bottom. Add this potato starch to the latke mixture and stir until well combined. The batter should be slightly sticky; if too dry, add [1-2 tbsp almond milk] (not provided, assume part of flax egg instruction, or a general ingredient in pantry).
5

Heat [vegetable or soybean oil] in a frying pan to about 0.25 inch high. Once the oil is hot (test with a wooden utensil), scoop portions of the latke batter into the pan. Use a spatula to immediately press down and flatten each latke to ensure it's not too thick. Avoid overcrowding the pan.
6

Fry each latke for [2-3 minutes] on each side, or until golden brown and crispy. Remove the cooked latkes and place them on a paper towel-lined plate to absorb excess oil.
7

Serve the latkes warm with your favorite toppings, such as applesauce and green onions.