Dining In - Potato Pancakes

Potato Pancakes - VegNews

The holidays are here, why not celebrate them all with vegan cooking! There are a few great Jewish delis in my neighborhood and this inspired me to try a vegan-friendly latke recipe. I found this VegNews recipe from an article called "Top 12 Vegan Recipes of 2012". The results were better than I expected. These little potato pancakes came out moist and flavorful. The hardest part was walking away from the plate... They were even better when served with apple sauce and Tofutti sour cream. Here's the full recipe. 

1 1/2 lbs. russet potatoes, peeled and grated
1 yellow onion, grated
1 tablespoon chopped fresh parsley
1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 ground black pepper
Canola oil for frying

Take grated potatoes and place in a large colander over a bowl or the sink. Squeeze to remove excess liquid then place in a large bowl. Mix in onion, parsley, flour, baking powder, salt, pepper until combined. My potatoes started to turn pink, but this goes away when you cook them.

Heat oil over medium heat in a large skillet. Take a scoop of potato mixture, about 2 tablespoons, and flatten into a pancake. Place into oil. Fry until golden brown on both sides, watch carefully to avoid burning. Remove from skillet and place onto plate with paper towels to soak up excess oil. 

Serve immediately or keep warm in oven.