VICKY COHEN AND RUTH FOX
So, if you are looking for an egg free and dairy free version of your favourite potato latkes, look no further.
Ingredients:
2 lbs yukon gold potatoes or a good local brand
2 tsp salt
1 cup chopped cilantro (coriander)
1 large garlic clove, grated
¼ tsp black pepper
2 tsp onion powder
2 tsp turmeric
1/3 cups vegan mayo/sandwich spread
¾ cups vegetable oil for frying
Directions:
Preheat oven to 350F. Line a baking sheet with parchment paper.
Place grated potatoes in a colander with a bowl or plate underneath. Sprinkle 1 tsp of salt on the potatoes and mix well. Let stand for 10 minutes (the potatoes will release some liquid).
Using a cheesecloth or a clean kitchen towel, ring out excess moisture from the grated potatoes (make sure to squeeze out as much liquid as possible).
Add garlic, salt, pepper, turmeric, chopped cilantro and vegan sandwich spread and mix well until well combined with the potatoes. Using your hands to form about 15 small latkes.
Heat about a ¼ cup of oil in a non-stick skillet and drop about 5 latkes in at a time. Cook at medium heat, 3 – 4 minutes per side or until golden brown. Place them on a plate lined with paper towels to absorb excess oil.
Repeat the process 2 more times, using ¼ cup of oil each time. Place latkes on the baking sheet and bake for 15 – 20 minutes or until crispy. (JTA)
