Potato pancakes have always been a favorite of mine. I love the traditional Jewish ones, but they always seem like a lot of work. So I went rogue and made mine with a spiralizer!
This is another in my series of posts sponsored by the Idaho Potato Commission. I’m always amazed at how versatile and healthy potatoes are!
I also wanted to make something a bit different so I added red cabbage and apple into mine. Typically, I would serve a red cabbage dish with latkes and smother them with applesauce. This makes it an all-in-one meal!
I cooked these a variety of ways, and the oiled baking sheet method in the recipe worked the best of all of them. You can make them oil-free by baking them on parchment paper. They didn’t get as crispy and took a little longer to cook, so I’d pat them down so they are thinner and cook on 475 degrees if don’t want to use any oil.
- ¼ cup ground flaxseed mixed with ½ cup warm water
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups spiralized peeled potatoes (about 1 large baking potato)
- 2 cups spiralized red cabbage (about ½ small cabbage)
- 1 cup spiralized onion (about ½ small onion)
- 1 cup spiralized apple (about 1 large apple)
- About ¼ cup Olive oil, for baking
- Preheat your oven to 425 degrees. Prepare 2 baking sheets by greasing heavily with olive oil. You will use ⅛ cup per baking sheet.
- Please note that you are using the small noodle blade on your spiralizer to prepare the vegetables.
- Mix the salt and pepper into the flax mixture which will be very thick after it absorbs the water. This is our egg substitute.
- Mix the potato, cabbage, onion, and apple in a large mixing bowl. I suggest getting in there and mixing with your hands. You want to make sure you get a bite of each one in your latkes.
- Add in the seasoned flax mixture and mix with a spoon until the flax coats everything. This will take a little longer than you think it should, but don’t give up.
- Place the greased sheet pans in the oven for 6 minutes to heat up the oil.
- Carefully remove from oven and remember they are hot while you are adding the latkes!
- Scoop ¼ cup of the latke mixture onto the hot baking pan (it may sizzle) and press down or shape using a wooden spoon. Repeat until all the mixture is used.
- Using a pot holder, put the baking sheets back in the oven.
- Cook on one side for 15 minutes, then carefully take the baking sheets out and flip the latkes using a spatula.
- Bake again for 18 - 12 minutes.
- Serve with unsweetened nondairy yogurt or sour cream and enjoy!