A classic recipe for the beloved crispy potato pancakes.
- 2 ½ pounds russet potatoes, peeled
- 1 small yellow onion, finely grated
- ¼ cup JUST Egg
- ¼ cup flour
- 1 teaspoon sea salt
- Neutral oil, for frying
Deep frying pan
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Grate potatoes and oniononion
Peel and grate the potatoes – either using a food processor fitted with a grater disc, or just with a box grater. Grate the onion. Strain off any liquid from the potatoes and onions using a cheesecloth or clean dishcloth.
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Mix all ingredientsingredients
In a large bowl, mix the grated potatoes and onions with the JUST Egg, flour and salt.
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Fry the latkeslatkes
Heat ¼- to ½-inch of oil in a deep frying pan and line a plate with paper towels. Once oil is hot, roll ¼ cup of the latkes mixture into a ball and place into the oil using a fish spatula or slotted spoon. Gently press down to flatten into desired latka shape. Fry until deeply golden-brown on each side, carefully flipping to brown both sides. Transfer to the paper towel-lined plate. Serve warm.
Grab a bottle of JUST Egg.Egg.
This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.
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