Vegan Baked Potato Latkes Recipe

• 1 large russet potato, peeled and grated (2 cups)
• 1/4 tsp minced yellow onion
• 1/4 cup plus 1 tbl white spelt flour
• 1 tbl ground flax seeds, mixed with 3 tbl water
• 3/4 tsp sea salt
• 1/4 tsp paprika, optional, try smoked
• Optional: Pinch crushed red pepper flakes

Heat oven to 400 F. Place all of the ingredients in a large bowl and mix well. You can speed this process up by using the grater attachment on a food processor for the potatoes.Scoop approximately 1/4 cup of the mixture for each latke onto a very well-oiled baking sheet. Flatten to approximately 1/4-inch thick. Bake for 8 minutes.Flip the pancakes and bake, until golden brown, approximately 8 minutes before serving.

Variations

Make smaller latkes by using 2 tablespoons, instead of 1/4 cup of the batter in each pancake.

Replace 1 cup grated potato with grated sweet potato or yam.

Add 1 tablespoon of minced fresh dill, parsley, or basil.

Add 2 tablespoons finely chopped green onion.

Add 1 clove pressed or minced garlic and 1/2 teaspoon seeded and diced chile pepper.

Add 1/2 cup peeled and grated parsnip or carrot.

Create Italian latkes by adding 1 tablespoon Italian spice mix.

Go Mexican by adding 1 tablespoon minced cilantro and 1 teaspoon each of chili powder and cumin.

Add 1/2 cup grated vegan cheese for an over-the-top latke experience.

For a gluten-free version replace the spelt flour with .