The Crispiest Vegan Latkes Aroundby Ashley Goldstein
Enter the latke recipe from The Vegan Table by Colleen Patrick Goudreau. Her recipe included ground flax as a binder, which freed the potato pancake from its floury, glutinous density. In fact, these latkes were exactly as I remembered them, light, crispy, and the perfect compliment to a dollop of applesauce. I am sharing her recipe in all its glory, so you too can have the perfect vegan latkes this year.
2 tablespoons ground flaxseed
¼ cup water
4 cups potatoes, peeled and shredded (about 5 medium sized potatoes)
1 small onion, peeled and shredded
1 tablespoon all purpose flour
1 tsp salt (or to taste)
Canola oil for frying
Applesauce for serving
- In a food processor or blender (a fork works too honestly), whip the flaxseed and water together, until mixture reaches a thick and creamy, almost gelatinous consistency, 1 to 2 minutes. Set aside.
- Spread potatoes on a kitchen towel or cheesecloth, and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. You may need to do this again with a second towel. Transfer to a mixing bowl.
- Add flax egg to potatoes, along with onions, flour and salt. Use your hands to combine ingredients. You want the mixture to be moist, but not too wet.
- Heat some oil in a large nonstick sauté pan over medium heat until hot but not smoking. Using a tablespoon, scoop a large spoonful of potato mixture unto hot oil, pressing down to form a patty. You are not trying to create dense patties, but the batter should stick together enough to be flipped without falling apart. Slide a spatula underneath the latkes while they’re cooking to make sure they don’t stick to the pan. Brown on one side, turn over, and brown on the other side. You may need more oil as you add more latkes to the pan. Transfer to a plate lined with paper towel to soak up the excess oil. Season with salt, and serve with apple sauce.