With the weather starting to turn chilly, you might need something warm and hearty to muster enough inspiration to leave your bed in the morning. These savory treats will absolutely do the trick. Top them with a dusting of paprika and a dollop of vegan sour cream, or serve with cinnamon and applesauce for a slightly sweeter version.
Serves 4
What You Need:
1-1/2 pounds russet potatoes
1 small yellow onion
1/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Safflower oil, for frying
What You Do:
1. Peel and grate potatoes, then place in a colander and set over a large bowl. Using your hands, squeeze out the excess liquid from the potatoes. Pour off the liquid and place potatoes in the bowl. Grate the onion and add to the potatoes along with the flour, baking powder, salt, and pepper, and mix well.
2. Preheat oven to 275 degrees. Heat a thin layer of oil in a large skillet over medium heat. Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet (do not crowd pan). Fry until golden brown on both sides, turning once, about 8 minutes total.
3. Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep them warm in the oven until all pancakes are cooked.
More Food News!
What's Cooking on VegNews.com: Coconut Cashew Rice
Café VegNews: Lime Peanut Noodles
This Week's Must-Have: Peanut Butter Granola
Giveaway: Five Vegan Yum Yum Cookbooks!
This Just In: New Fruition Bars
Press Pass: Alanis Morissette Up Close
VegWeb.com: New Forums!
|
