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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.

Potato-Corn Vegan Latkes

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

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.

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Jessica Turvey2 months ago
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Darshana, you did it again!! This is a really tasty recipe!
Okay, I admit to meddling a bit …
1. I omitted the corn when I made the second batch and didn’t miss it at all.
2. I added 1/4 nutritional yeast to give it some cheezy umami.
3. I added 1/2 tsp of Braggs liquid aminos.
P.S. The tofu sour cream was a perfect accompaniment :-))

Tammy7 months ago
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Definitely going to try this recipe. We never thought about adding corn to our latkes!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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