Vegan Potato Latkes

Same look, just eggless. I didn’t realize I’d left out the eggs until the entire batch was cooked, and I had successfully taste tested two. These are delicious, and leaving out the three eggs surprisingly didn’t make any difference. So pleased to be adding these vegan latkes to my latke series, which I believe includes 7 different takes on this traditional classic. Oh, and these happen to be gluten free!

Ingredients:
9 large Idaho potatoes, peeled and cut into chunks
3/4 cup gluten free flour (I used a bean, tapioca mix) or all purpose regular
A Spanish onion cut into large pieces
1 tbsp kosher salt
2 tsp ground black pepper
2 tsp optional garlic powder

Directions:

Heat one or two large frying pans with a generous amount of vegetable oil. I leave on low while I’m preparing the rest.

Put onions and potatoes in a food processor. Process until it’s an even mush. Transfer to a large bowl. Add flour and seasonings. Taste, adjust as needed. Drop large spoonfuls of the mixture into the very hot pans, raising heat to medium high. Working with two spatulas, flip until deep golden brown on each side, I’d say three minutes on each side. Add flour by the tbsp or 1/4 cup as needed, if the mixture gets too wet. Drain latkes on layers of paper towels.

If using sweet potatoes, omit the garlic powder and sub 1 1/2 tsp cinnamon.