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Vegan Potato Pancakes
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Vegan Potato Pancakes
The perennial holiday favorite goes vegan with these simple, savory latkes, best enjoyed with a dollop of applesauce or vegan sour cream. One of VN's most popular recipes, these crispy potato pancakes from prolific cookbook author Robin Robertson are sure to be cherished by your whole family, whether served as part of a traditional Jewish vegan feast or just a satisfying breakfast, lunch, or dinner. For more veganized versions of holiday classics, check out the VegNews Holiday Cookbook.
Serves 6
What You Need:
1-1/2 pounds russet potatoes, peeled and grated
1 small yellow onion, grated
1 tablespoon fresh parsley, minced
1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Safflower oil, for frying
Applesauce, optional
Vegan sour cream, optional

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What You Do:

1. Place potatoes in a colander and set over a large bowl. Using your hands, squeeze out excess liquid. Pour off liquid and place potatoes in bowl. Add onion, parsley, flour, baking powder, salt, and pepper, and mix well.

2. 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 it 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.

3. Repeat with remaining potato mixture, adding more oil as necessary. Place cooked potato pancakes on paper towels to drain, then transfer to an ovenproof platter and keep warm in oven until all pancakes are cooked. Serve with applesauce or vegan sour cream.

Photo: Hannah Kaminsky
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