BUBBE’S POTATO LATKES
- 1 pound of Russet potatoes, scrubbed and peeled
- 1 large onion (8 ounces), peeled
- Vegan egg-replacer in the equivalent of 2 large eggs
- ½ cup all-purpose flour
- 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- Safflower or other oil, for frying.
If you have one use a food processor with a coarse grating disc, to grate the potatoes and onion. If not you can hand grate the potato and onion. (Be mindful and use caution so as not to cut your fingers while grating) Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible. This mixture will quickly turn brown so working quickly, transfer the mixture to a large bowl. Add the vegan eggz, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, carefully flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
Serve with Applesauce and/or Vegan Sour Cream and Chives