Vegan Latkes 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.