Friday, January 18, 2013

Vegan Latkes

Vegan Latkes
There is no better comfort foods then the ones you have special during the holidays. This recipe is one that is great for the holidays and on a regular night, they could also be made bite size for a party. You can enjoy them with or without a complete meal and you will guaranteed to make you family or just yourself very happy. They go great with condiments or plain. Mix it up once and a while and add different seasonings and different veggies (ex: sweet potato) and you have a whole new recipe and just as good. The skies the limit on variations. 



Vegan Latkes


Ingredients

5 Potatoes, peeled and cut in 4's
¼ cup Daiya vegan cheese, (flavor of your choosing)
6 to 9 "Eggs", for dredging and assembly, (I used The Vegg or The Vegan Egg-make as directed)
1 cup flour plus 3 Tbsps, divided
2 cup vegan bread crumbs or panko
1 Tablespoon of grated onion or green onion
1 Tablespoon of fresh chopped parsley 
2 to 3 garlic cloves, minced
1/4 teaspoon nutmeg
Salt & Ground Pepper
5 Tablespoons vegan butter
1 Tablespoon olive oil
Oil for Frying, Vegetable or Soybean 

For Serving

-Serve with vegan sour cream, apple sauce, or plain. 

Directions

For Potatoes

Fill a large pot with water three-quarters of the way up and salt and potatoes, season liberally (about 1 Tbsp). Bring water to a boil and then reduce to medium low and let cook until potatoes are completely cooked through (knife slides in and with no resistance), 20 minutes or so. Drain potatoes and set aside to cool for use with the seasoned veggie mixture.

For Seasoning Mixture

Heat frying pan over medium heat with 1 Tbsp vegan butter and 1 Tbsp olive oil. Saute green onion or onion and garlic until cooked down or translucent and fragrant, 5 minutes. 


For Assembly & Frying

In a mixing bowl combine cooked (cooled) potatoes, cheese, 3 eggs using The Vegg, 3 tbsp of flour, green onion/garlic mixture, parsley, salt & pepper to taste, and the remaining butter. You can mash by hand, with hand mixture, or kitchen aid mixture. 

On two separate plates add the 1 cup of flour on one and bread crumbs on another, for dredging the pancakes. As well as one on the side with the remaining Vegg.
Fill you hand with a heaping 3 Tbsps of the potato mixture, shape the pancakes in yours hands and flatten slightly to make patty. dredge them in flour and shake of excess. Dunk in vegg (egg) and then into the bread crumbs.

*editors note: its best to form into potato patties, chill until firm, dredge, and then fry. You get a more workable patty to fry.*

In a large non-stick skillet over medium-high heat, and add oil to the pan, about 1 inch. You will be able fry when the oil reaches 350 degrees. Add latkes and fry 3 minutes or until golden brown all over. Add more oil if need throughout frying all the latkes. Remove latkes to a plate lined with a paper towel to soak up excess oil, while hot season with a pitch more salt. Serve with vegan sour cream, apple sauce, or eat plain. Enjoy!

-Amy