Potato Latkes Recipe
By Peanut Palate
🔪Prep Time: 15 mins
👩🍳Cook Time: 10 mins
1½ cups peeled and shredded Russet potatoes, with the moisture squeezed out I used a box shredder for this, then a towel (or you can use a cheesecloth) to squeeze out the moisture. Russet potatoes are very starchy so they work the best here.
1 tbsp shredded onion
7½ tbsp water
3 tbsp chia seeds or use flaxseed meal if you don't want black specks in your latkes. The chia seeds leave black specks like I have in the pictures above.
1 tsp salt
2 tbsp besan (chickpea gram flour)
Canola oil, for pan frying You can try using a different oil, but canola gets it very crispy.
1Mix together the chia seeds and water and set aside in a small bowl. Leave this for 15 minutes. It should thicken up to form an "egg."
2In the meantime, peel and shred the potatoes. They should be raw – not cooked. The drain the excess moisture from the shredded potatoes using a cheesecloth or towel.
3Once the chia egg is done, mix together all ingredients (chia egg, shredded potato, and all the other ingredients) into a large bowl.
4Heat up a stovetop pan over medium-high heat. Pour some oil on the pan to allow the latkes to fry – more oil means it'll be more crispy, but you can add more as you see fit. I used about one spoon of oil on both sides of each latke.
5Once the oil is hot, scoop up about two spoons of the mixture and form a pancake. Spread it out onto the pan and allow it to cook. Mine were a little more than 1/4 inch thick.
6It takes a few minutes for each side to cook (could be 4-5 minutes per side, but you can check the color to see how brown it's getting and remove it when you think it's done). I had about 3 latkes at once on the pan, which saved time so I would flip them all over together once each side had cooked. I also had a paper towel on a plate, ready to put the hot latkes on when they were done. This helps drain the excess oil.
7Once they are all done, turn off the stove and serve them with vegan sour cream/yogurt or applesauce, which is what they are traditionally served with.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.