Crisp potato pancakes made with shredded potatoes, onion, crushed GF crackers, and eggs that are then fried until golden brown.
Ingredients
Method
- Coarsely shred the potatoes and onion, then transfer them to a strainer set over a large bowl. Let the mixture drain for about 15 minutes. Pour off the liquid while keeping any settled potato starch in the bowl.
- Return the shredded potatoes and onion to the bowl with the reserved starch. Add the crackers, eggs, baking soda, salt, and pepper, then stir until evenly combined.
- Heat the vegetable oil in a large skillet until very hot but not smoking.
- Scoop small portions of the potato mixture into the oil and flatten each one with a fork into a 3- to 4-inch round. Fry in batches if needed so the skillet is not crowded.
- Cook the latkes until golden brown, about 4 minutes per side, turning them as little as possible.
- Transfer the cooked latkes to a wire rack lined with paper towels or brown paper to drain before serving.
Notes
Serve with applesauce, vegan sour cream, or ketchup if desired. Do not reduce the frying oil, as sufficient oil helps the latkes brown properly.