Potato-Corn Latkes

Sending
(2)
  • Prep-time: / Ready In:
  • Makes 14 latkes

Potato pancakes, or latkes, are traditionally fried, but these vegan latkes are baked and served with applesauce and Tofu Sour Cream for dipping. If using an air fryer, bake the latkes at 350°F for 10 to 15 minutes, or until they are lightly browned.

Ingredients

LATKES
  • 2 pounds Yukon Gold potatoes, peeled and grated (4 cups)
  • 1 small onion, grated (½ cup)
  • ½ cup frozen corn
  • 2 tablespoons lemon juice
  • ½ cup breadcrumbs
  • 2 teaspoons baking powder
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • ¼ cup Tofu Sour Cream or aquafaba
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
FOR SERVING
  • ½ cup applesauce
  • 1 cup Tofu Sour Cream

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Place grated potatoes and onion in the middle of a clean kitchen towel. Fold the sides and squeeze out any liquid.
  3. Transfer potatoes and onion to a bowl. Add corn, lemon juice, breadcrumbs, baking powder, chives, parsley, sour cream, salt, and pepper. Mix well to combine.
  4. Form ⅓-cup patties and place on prepared baking sheet. Bake for 30 minutes, until lightly browned around the edges. Remove baking sheet from oven; flip the patties over. Increase the oven temperature to 425°F, and bake patties 10 minutes more, or until the tops are lightly browned.
  5. Serve with Tofu Sour Cream and applesauce.

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course
description

description
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

see more from this author
description
Free Download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Thank you! You have been successfully subscribed.