Corn Salad with Chile and Lime
Vegan Potato Latkes
1.5 pounds potatoes, peeled and grated
2/3 cup unbleached all purpose flour
1/4 cup plus 2 tbsp sliced green onion
1/4 cup plus 2 tbsp unsweetened nondairy milk
2 tbsp cornstarch
2 ½ tsp salt, plus more
1 tsp baking powder
black pepper, to taste
vegetable oil, for frying (try avocado!)
optional: 2 tbsp chopped fresh dill
For serving: applesauce and vegan sour cream
Grate potatoes and place in a colander lined with a clean kitchen towel set over a mixing bowl. Sprinkle with a little salt, toss, and let sit for 30 minutes. After 30 minutes squeeze out as much moisture as you can using the kitchen towel.
Combine grated potato, flour, green onion, nondairy milk, cornstarch, salt, baking powder, and black pepper (optional: add dill). Mix well to develop the gluten in the flour (which helps with binding since we’re skipping the egg).
In a frying pan, preheat enough oil to fully coat the bottom of the pan with a good amount of oil.
Spoon ¼-1/3 cup of potato mixture into the pan (this recipe should make 8 latkes). Use a spatula to flatten the patty to about ¼” thick. Fry until golden brown, flip, and fry the other side, about 4 minutes per side. Transfer to a paper-towel lined plate. Keep warm in a 200 degree oven until the others are done.
Yield: 4 servings