Name: Potato-Corn Latkes
Prep time: 10 min
Total time: 40 min
Ingredients: 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; ½ cup applesauce; 1 cup Tofu Sour Cream

Prep-time: 10 minutes / Ready In: 40 minutes
Makes 14 latkes
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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.

By Darshana Thacker Wendel, Nov 26, 2018

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

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Place grated potatoes and onion in the middle of a clean kitchen towel. Fold the sides and squeeze out any liquid.
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.
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.
Serve with Tofu Sour Cream and applesauce.

tags:

hanukkah

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4 Comments

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(5 from 1 votes)

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Debbie9 months ago

This is my first oil free Chanukah and I was desperately scrolling for vegan not fried lakes when this popped into my inbox
So grateful. It looks simple and doable…Have you tried it with other vegetables.
Happy Chanukah to you all from Jerusalem

pauline silverwood9 months ago

could these latkes be cooked and then frozen in advance? If so, would they just be gently reheated in oven?

Jessica Turvey1 year ago

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 :-))

Tammy2 years ago

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

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Potato-Corn Latkes | Forks Over Knives

about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

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