Makes About 18 - 20 latkes
Calling all latke lovers! Hanukkah is here, which means this eight day holiday gives us eight times the excuse to eat these Flaxseed Latkes– aka crispy potato pancakes, right?! We can all agree latkes are best enjoyed with applesauce and sour cream, so impress your friends and family and make these sauces from scratch. The only other thing you’ll need to celebrate the holiday is a dreidel and some (vegan) gelt!
Even if you are not celebrating Hanukkah, give these latkes a try! They will not disappoint.
2 1/2 lbs pre-cooked potatoes, shredded
1/2 cup flaxseed meal
1 lb onions, diced
1/4 cup vegetable stock
1 cup instant mashed potatoes
1 Tbsp fine sea salt
1 1/4 cup water
2 Tbsp extra virgin olive oil
tofu sour cream
Boil potatoes until soft, but still difficult to fully puncture with a fork.
Shred cooked potatoes with a cheese grater.
Prepare instant mashed potatoes.
Combine shredded potatoes, flaxseed meal, diced onions, vegetable stock, instant mashed potatoes and fine sea salt in a bowl.
Mix well with hands to combine.
In 2 parts, add water to the mixture, combining well before the second addition.
Allow mixture to rehydrate in the refrigerator for 1 hour to overnight.
With your hands, shape potato mixture into patties.
Heat extra virgin olive oil in a non-stick skillet over medium high heat. Spoon 1 Tablespoon of mixture at a time into the skillet, making sure they do not touch.
Flatten with a fork and cook until golden brown on each side, about 5 minutes.
Keep latkes hot in a 250°F oven if not serving immediately.
NOTES + STORAGE TIPS
Garnish with a dollop of apple sauce and generous drizzle of tofu sour cream.