If you’re looking for a fun and innovative way to enjoy traditional potato pancakes, spiralized vegan latkes are the perfect solution! These crispy, golden delights are not only easy to make but also packed with flavor. Whether you’re celebrating Hanukkah or simply craving a comforting dish, this recipe is sure to impress.
Ingredients for 5 Servings
- 4 medium russet potatoes (about 3.5-4 cups grated)
- 1 large onion (about 1 cup grated)
- ½ cup all-purpose flour (or gluten-free flour as needed)
- Potato starch (from the strained potatoes)
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons almond milk, let sit for 5 minutes)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Salt and pepper to taste (at least 1 teaspoon salt recommended)
- Vegetable or soybean oil for frying (amount varies based on pan size)
Grocery List
- Russet potatoes
- Onion
- All-purpose flour (or gluten-free alternative)
- Ground flaxseed
- Almond milk
- Garlic powder
- Dried parsley
- Vegetable or soybean oil
- Salt and pepper
Cooking Guide and Instructions
- Prepare the Flax Egg: In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of almond milk. Let it sit for about 5 minutes until it thickens.
- Spiralize the Vegetables: Using a spiralizer, spiralize the russet potatoes and onion. If you don’t have a spiralizer, you can grate them using a box grater.
- Strain the Potatoes: Place the spiralized potatoes and onions in a colander over a mixing bowl to drain excess liquid. This step is crucial for achieving crispy latkes.
- Mix Ingredients: In a large mixing bowl, combine the strained potatoes and onions with the flax egg, all-purpose flour, garlic powder, dried parsley, salt, and pepper. Stir until well combined.
- Extract Potato Starch: After straining the potatoes, you’ll notice some potato starch at the bottom of the bowl with the drained liquid. Carefully scrape this starch into your latke mixture for added crispiness.
- Fry the Latkes: Heat vegetable oil in a large frying pan over medium-high heat. Once hot, scoop about ¼ cup of the latke mixture into the pan and flatten slightly with a spatula. Cook for about 3–5 minutes on each side or until golden brown.
- Drain Excess Oil: Remove latkes from the pan and place them on paper towels to absorb excess oil.
- Serve Warm: Enjoy your spiralized vegan latkes hot, topped with applesauce or vegan sour cream if desired.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information
Each serving of these spiralized vegan latkes contains approximately:
- Calories: 196 kcal
- Protein: 3g
- Carbohydrates: 34g
- Fat: 6g
- Fiber: 3g
Tips and Notes
- Crispiness Factor: Ensure to drain as much liquid as possible from the potatoes to achieve that perfect crispy texture.
- Flax Egg Alternative: If you prefer not to use flax eggs, you can substitute with unsweetened applesauce or mashed banana.
- Storage: Leftover latkes can be stored in an airtight container in the refrigerator for up to three days. Reheat in an oven or air fryer for best results.
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Enjoy making these delightful spiralized vegan latkes that are sure to be a hit at any gathering!
