Nothing beats a freshly fried, crispy potato latke dolloped with vegan sour cream . And this recipe is so easy! What you need: 11⁄2 pounds russet potatoes 1 small yellow onion 1 tablespoon minced fresh parsley 1⁄4 cup flour 1⁄2 teaspoon baking powder 1 teaspoon salt 1⁄4 teaspoon freshly ground black pepper Safflower oil, for frying What you do: Peel and grate potatoes, and then place in a colander and set over a large bowl. Using your hands, squeeze out excess liquid from potatoes.
Pour off liquid and place potatoes in bowl. Grate onion and add to potatoes along with parsley, flour, baking powder, salt, and pepper. Mix well.
Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten before gently placing in hot oil.
Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total. Repeat with remaining potato mixture, adding more oil as necessary.
Remove cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in oven until all pancakes are cooked. DON'T MISS OUT : Get breaking news, recipes, and our weekly vegan deal by signing up for our FREE VegNewsletter Vegan Sweet Potato Kreplach (Soup Dumplings) Buttery Vegan Chocolate Babka Vegan Pear and Plum Mini Farka Cakes JUMP TO ..
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