Baked Potato Latkes
From Mark Reinfeld’s latest cookbook “The 30 Minute Vegan’s Taste of Europe”
No holiday meal would be complete without latkes, or potato pancakes. Of Eastern European origin and traditionally made with eggs, we use ground flax seeds to hold it all together. There are many variations possible, which you will see at the end of this recipe.
Makes 8 Large Latkes
1 large russet potato, peeled and grated (2 cups)
1/4 teaspoon minced yellow onion
1/4 cup plus 1 tablespoon white spelt flour
1 tablespoon ground flax seeds mixed with 3 tablespoons water
3/4 teaspoon sea salt
A pinch of crushed red pepper flakes, optional
1/4 teaspoon paprika, optional, try smoked
1. Preheat the oven to 400°F. Place all of the ingredients in a large bowl and mix well. You can speed this process up by using the grater attachment on a food processor for the potatoes.
2. Scoop approximately 1/4 cup of the mixture for each latke on to a very well-oiled baking sheet. Flatten to approximately 1/4-inch thick. Bake for 8 minutes.
3. Flip the pancakes and bake, until golden brown, approximately 8 minutes before serving.
Make smaller latkes by using 2 tablespoons, instead of 1/4 cup of the batter in each pancake.
Replace 1 cup grated potato with grated sweet potato or yam.
Add 1 tablespoon of minced fresh dill, parsley, or basil.
Add 2 tablespoons finely chopped green onion.
Add 1 clove pressed or minced garlic and 1/2 teaspoon seeded and diced chile pepper.
1/2 cup peeled and grated parsnip or carrot.
Create Italian latkes by adding 1 tablespoon Italian Spice Mix
Go Mexican by adding 1 tablespoon minced cilantro and 1 teaspoon each of chile powder and cumin.
Add 1/2 cup grated vegan cheese for an over the top latke experience.
For a gluten-free version replace the spelt flour with brown rice flour.
Vegan Sour Cream
3/4 cup vegan mayonnaise (Vegenaise or home made)
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon minced fresh dill or a pinch of dried dill, optional
Combine all of the ingredients in a small bowl and mix well.