The best gluten-free, low-FODMAP, vegan latkes for Chanukah and year-round!
Using a food processor, finely mince the onion or scallions and transfer into a large mixing bowl. If you are using the onion substitute, skip this step.
In a small bowl, combine one tablespoon of Energ-G Egg Replacer with 4 tablespoons of warm water and mix until combined, then add it to the onion/scallions. Add the bread crumbs, salt and pepper to the onion and egg replacement bowl and mix to combine.
Next, peel the potatoes, cut into one-inch chunks and place them in the food processor in batches. Puree the potatoes and transfer them into the large bowl with the other ingredients and mix to combine.
Heat a large pan over medium-high heat and fill it about 1/4 inch deep of oil (I used canola). When it is hot, add the potato mixture to the pan with a soup spoon by tipping the spoon over sideways into the oil to create as little splash as possible. When the edges of the latkes are brown and the top is mostly white and only a bit pink in the middle, use a slotted spatula to flip them as gently as possible so as not to splash the oil.
When the latkes slide easily around in the oil, they are ready to come out of the pan! Transfer the latkes using the slotted spatula to a cookie sheet lined with paper towels and topped with a cooling rack to allow the extra oil to drip off and the latkes to stay crisp.
Recipe provided by: Beth Rosen, Registered Dietitian with www.GoodnessGraciousLiving.com