Ingredients
Units
Scale
- 2 lbs yukon gold potatoes, grated
- 1 tsp salt
- 1 cup chopped cilantro
- 1 large garlic clove, grated
- ¼ tsp black pepper
- 2 tsp onion powder
- 2 tsp turmeric
- ⅓ cups vegan mayo
- ¾ cups vegetable oil for frying
Instructions
- Preheat the oven to 350 °F. Line a baking sheet with parchment paper
- Place grated potatoes in a colander with a bowl or plate underneath. Sprinkle 1 tsp of salt on the potatoes and mix well. Let stand for 10 minutes (the potatoes will release some liquid)
- Using a cheesecloth or a clean kitchen towel, ring out excess moisture from the grated potatoes (make sure to squeeze out as much liquid as possible)
- Add garlic, salt, pepper, turmeric, chopped cilantro and vegan sandwich spread and mix well until well combined with the potatoes. Using your hands, form about 15 small latkes
- Heat about ¼ cup of oil in a non stick skillet skillet and drop about 5 latkes at a time. Cook at medium heat, 3-4 minutes per side or until golden brown. Place them on a plate lined with paper towels to absorb excess oil. Repeat the process two more times, using ¼ cup of oil each time.
- Place latkes on the lined baking sheet and bake for 15-20 minutes or until crispy.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Holiday
- Method: Stovetop
- Cuisine: Vegan