Vegan Potato Latkes
This vegan version of potato latkes, sometimes called potato pancakes, uses Just Eggs, a plant-based substitute. Latkes are traditionally served around Hanukkah, but we think they are great any time of the year!
- 1 lb Michigan potatoes
- 1 small onion
- 3 Tbsp flour
- 1 pinch salt
- 2-3 cloves garlic, minced
- 1/2 cup oil, for frying (if using air fryer, spray both sides)
- 1 Just Egg (3 Tbsp)
- Wash and peel Michigan potatoes. Peel onion.
- Grate potatoes into a bowl using cheese-grating side of four-sided grater. Grate onion.*
*-If grating onion proves to be too much trouble, finely chopping or shredding in food processor will work.
- If there is excess water in potatoes (if water drips when squeezed by hand), drain the excess water.
- Add pinch of salt (and pinch of pepper, optional), the flour and the Just Egg. Mix well to create a batter. (This works best if done with clean hands.)
- Heat 2 Tbsp of oil into a pan. Add 2 Tbsp of batter to create pancakes. Do not make pancakes too thick to ensure proper cooking. You probably will only be able to fit 2-4 pancakes into pan at a time. Finished pancakes can be placed on paper towel to absorb excess oil and stored in a warm oven while rest of batter is cooked.
- Repeat previous step until batter is used up. Add oil as needed.
- Serve immediately. Try pairing with apple sauce for a sweet option. For a savory option, try adding sour cream and chives. A good chili mayo is another great option!