Vegan Potato Latkes

• Vegan
• Gluten free

• Produce

  • 1 cup Cilantro
  • 1 Garlic clove, large
  • 2 tsp Onion powder
  • 2 lbs Yukon gold potatoes

• Condiments

  • 1/3 cups Vegan mayo

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tsp Salt
  • 2 tsp Turmeric

• Oils & Vinegars

  • 3/4 cups Vegetable oil

Found on mayihavethatrecipe.com

Description

Ingredients

• 2 lbs yukon gold potatoes, grated
• 1 tsp salt
• 1 cup chopped cilantro
• 1 large garlic clove, grated
• 1 tsp salt
• ¼ tsp black pepper
• 2 tsp onion powder
• 2 tsp turmeric
• ⅓ cups vegan mayo
• ¾ cups vegetable oil for frying

Directions

• Preheat the oven to 350F. 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