Vegan Potato Pancakes: They’re Not Just for Chanukah!
These vegan potato pancakes are amazingly versatile. Eggless and dairy-free, they can be served for breakfast, lunch, dinner or as the perfect side dish to a main meal. And making them is easier than you think!
Save time by substituting store-bought, frozen, shredded potatoes for the time-consuming peeling and shredding of fresh potatoes. Pair the latkes with freshly made applesauce or vegan sour cream. Or go the extra mile and substitute sour cream with vegan tzatziki sauce for a savory twist.
Servings: 8 -10 pancakes.
1 (30 oz) bag frozen, shredded potatoes
1 grated onion, about 1 cup
½ cup all-purpose flour
3 Tablespoons of JUST egg brand (or other vegan egg product)
1 teaspoon garlic powder or 1 clove of fresh garlic, grated
1 teaspoon dried parsley or 1 tbsp fresh, chopped parsley
1-2 tbsp almond milk, if needed
Salt & pepper to taste
Vegetable oil for frying (amount depends on size of pan)
Place the frozen, shredded potatoes in a bowl lined with a clean kitchen towel or layers of cheesecloth. Gather the cloth together and squeeze out as much moisture as possible.
Add the strained potatoes and grated onion to a large bowl; add the vegan egg product, all-purpose flour, and spices and mix thoroughly. The potato pancake batter should be slightly sticky, but not too wet. If it's too dry, add in 1-2 Tbsp of almond milk and mix.
Add approximately a ¼ inch oil to a large frying pan and heat to medium high.
Once the oil is hot, scoop approx. ¼ cup of batter for each pancake into the hot oil. Use a spatula to immediately press down and flatten each latke so it is not too thick. Do not overcrowd the pan.
Fry each pancake for 2-3 minutes on each side or until browned and crispy. Once the latkes are done, remove and place onto a paper towel lined plate to soak up any excess oil.
Serve the latkes while still warm with your choice of toppings.
Note: Latkes can be stored in the fridge for 4-5 days between layers of paper towels or parchment paper. To reheat, heat in a frying pan for 2-3 minutes on each side until warmed. Do not store uncooked batter as potatoes will turn brown if stored too long