No holiday meal would be complete without latkes, or potato pancakes. Of Eastern European origin and traditionally made with eggs, try using ground flax seeds to hold it all together. There are many variations possible.
Baked Potato Latkes
1 large russet potato, peeled and grated (2 cups)
1/4 teaspoon minced yellow onion
1/4 cup plus 1 tablespoon white spelt flour
1 tablespoon ground flax seeds mixed with 3 tablespoons water
3/4 teaspoon sea salt
A pinch of crushed red pepper flakes, optional
1/4 teaspoon paprika, optional, try smoked
1. Preheat the oven to 400°F. Place all of the ingredients in a large bowl and mix well. You can speed this process up by using the grater attachment on a food processor for the potatoes
2. Scoop approximately 1/4 cup of the mixture for each latke on to a very well-oiled baking sheet. Flatten to approximately 1/4-inch thick. Bake for 8 minutes.
3. Flip the pancakes and bake, until golden brown, approximately 8 minutes before serving.
4. Serve with Vegan sour cream or apple sauce.
Makes 8 large Latkes.
Variations – so many are possible!
Make smaller latkes by using 2 tablespoons, instead of 1/4 cup of the batter in each pancake.
Replace 1 cup grated potato with grated sweet potato or yam.
Add 1 tablespoon of minced fresh dill, parsley, or basil.
Add 2 tablespoons finely chopped green onion.
Add 1 clove pressed or minced garlic and 1/2 teaspoon seeded and diced chile pepper.
Add 1/2 cup peeled and grated parsnip or carrot.
Create Italian latkes by adding 1 tablespoon Italian Spice Mix
Go Mexican by adding 1 tablespoon minced cilantro and 1 teaspoon each of chile powder and cumin.
Add 1/2 cup grated vegan cheese for an over the top latke experience.
For a gluten-free version replace the spelt flour with brown rice flour.
*Recipe and image excerpted from The 30 Minute Vegan’s Taste of Europe 150 Plant-Based Makeovers of Classics from France, Italy, Spain and Beyond, by Mark Reinfeld.*