Easy potato latkes or also known as draniki (in Russian and Ukrainian cuisine)
They are really delicious with crispy edges and fluffy middle and the best thing is that they only require a handful of simple ingredients that you most certainly have on hands!
Potato obviously is a huge star here and despite maybe not the greatest reputation they pack so much goodness like fiber, potassium, vitamin C, and vitamin B6! In order to get the most benefits you just need to cook the humble potato the right way:) I love baked wedges but for this recipe, shallow fry lead to the greatest result. I use olive oil and never allow the pan to get too hot because the smoking point of olive oil is lower but personally I prefer the taste and I think that it is an overall much healthier choice than most widely used cooking oils.
These latkes are super crispy on both sides(squeezing as much water from potatoes as possible really helps) and make the best brunch served with avocado, vegan sour cream and pan-fried mushrooms!
Vegan potato latkes
- 3 big yellow potatoes
- 1 finely chopped shallot it a very small onion
- 1-2 tbsp of flour any will work but my favourite is almond flour
- pinch Bigof salt and pepper
- Grate the potatoes and place them and the onion on the middle of the clean tea towel and twisting the edges squeeze as much liquid out of them as possible
- Transfer the grated potatoes to the bowl, add flour and season with salt and pepper
- Try squeezing the mixture in your hand, it shouldn’t be wet, to get the right texture add an extra tbsp of flour.
- Heat the pan on the medium heat and add a drizzle of olive oil to the pan
- Take a spoonful of the dough and form a latke
- Add to the pan and gently press with a spatula down
- Form on the both sides till golden brown
- Traditionally served with sour cream (you can easily make your vegan version)