Perfect Potato Latkes
- 4 cups peeled and quartered baking potatoes (about 4 medium)
- 1 medium-sized onion, quartered
- 1/2 12.3-oz. pkg. lite silken tofu
- 1/4 cup nutritional yeast
- 2 1/2 Tbs. whole wheat flour
- 2 Tbs. whole grain yellow cornmeal
- 1 Tbs. egg replacer powder
- 1 tsp. baking powder
- 1 tsp. sea salt
- 1/2 cup unflavored soymilk
- 1/2 cup mashed potato flakes
- 1 Tbs. olive oil
- Preheat oven to 200F.
- Grate potatoes in food processor or using small holes of hand grater.
- Spread on layered paper towels, and press out excess moisture.
- Grate onion; mix with potatoes in large bowl.
- Set aside.
- Put tofu in food processor, and puree until smooth.
- Add yeast, flour, cornmeal, egg replacer, baking powder and salt.
- With motor running, pour soymilk through feed tube, and process until blended, 1 to 2 minutes.
- Add tofu mixture, potato flakes and oil to potato mixture, and mix well.
- Coat large nonstick skillet with cooking spray, and heat about 30 seconds over medium heat.
- Add batter to pan in 1/4 cupfuls.
- Cook latkes 3 minutes on each side, or until golden brown.
- Transfer to baking sheet, cover with foil and keep warm in oven.
- Repeat, re-spraying pan when necessary.
- Serve hot.
baking potatoes, onion, silken, nutritional yeast, whole wheat flour, cornmeal, egg, baking powder, salt, unflavored soymilk, olive oil
Taken from www.vegetariantimes.com/recipe/perfect-potato-latkes/ (may not work)