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.
Spiralized Vegan Latkes with Red Cabbage and Apple
- 1/4 cup ground flaxseed mixed with 1/2 cup warm water
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups spiralized peeled potatoes about 1 large baking potato
- 2 cups spiralized red cabbage about 1/2 small cabbage
- 1 cup spiralized onion about 1/2 small onion
- 1 cup spiralized apple about 1 large apple
- About 1/4 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!