Vegan Potato Pancakes
This is a recipe that I received in an email from VegNews.com. These are the best potato pancakes that I have ever eaten. They cooked up crispy on the outside, tender and packed with flavor on the inside. Topped with Tofutti better than sour cream, they were amazing. The recipe also suggest apple sauce as a topping. I did not try them with apple sauce, but I can imagine the sweetness of the sauce with the slight saltiness of the pancakes would be very tasty.
This dish would be great served for brunch, and with New Years just around the corner this would be a great addition to your holiday menu.
Thanks Veg News for sharing this recipe!
|What You Need:|
1-1/2 pounds russet potatoes, peeled and grated
1 small yellow onion, grated
1 tablespoon fresh parsley, minced
1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Safflower oil, for frying
Vegan sour cream, optional
|What You Do:|
1. Place potatoes in a colander and set over a large bowl. Using your hands, squeeze out excess liquid. Pour off liquid and place potatoes in bowl. Add onion, parsley, flour, baking powder, salt, and pepper, and mix well.
2. Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing in hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
3. Repeat with remaining potato mixture, adding more oil as necessary. Place cooked potato pancakes on paper towels to drain, then transfer to an ovenproof platter and keep warm in oven until all pancakes are cooked. Serve with applesauce or vegan sour cream.