Description
Vegan Latkes! Shredded potatoes flavored with cilantro and turmeric, crispy on the outside and creamy inside. A nice little twist on the traditional potato Latkes, a Chanukah (Hanukkah) favorite.
Ingredients
Scale
- 2 lbs yukon gold potatoes, grated
- 1 tsp salt
- 1 cup chopped cilantro
- 1 large garlic clove, grated
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tsp onion powder
- 2 tsp turmeric
- 1/3 cups vegan mayo
- 3/4 cups vegetable oil for frying
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper
- Place grated potatoes in a colander with a bowl or plate underneath. Sprinkle 1 tsp of salt on the potatoes and mix well. Let stand for 10 minutes (the potatoes will release some liquid)
- Using a cheesecloth or a clean kitchen towel, ring out excess moisture from the grated potatoes (make sure to squeeze out as much liquid as possible)
- Add garlic, salt, pepper, turmeric, chopped cilantro and vegan sandwich spread and mix well until well combined with the potatoes. Using your hands, form about 15 small latkes
- Heat about 1/4 cup of oil in a non stick skillet skillet and drop about 5 latkes at a time. Cook at medium heat, 3-4 minutes per side or until golden brown. Place them on a plate lined with paper towels to absorb excess oil. Repeat the process two more times, using 1/4 cup of oil each time.
- Place latkes on the lined baking sheet and bake for 15-20 minutes or until crispy
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Sides
- Cuisine: Kosher / Vegan
Nutrition
- Serving Size: 1 latke
- Calories: 150
- Sugar: .5
- Sodium: 395
- Fat: 13
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1.4
- Protein: 1.3
- Cholesterol: 0