Eggless Potato Latkes
Ingredients:
2 russett potatoes, grated on a grater
1/4 cup fresh fennel sliced thin
1/8 teaspoon asafoetida
1/4 cup parmesan cheese
2 tablespoons all purpose flour of your choice
1 tablespoon egg replacer (Just powder - Ener G Egg replace available at Whole Foods)
1 ounce of water
Directions:
Mix all ingredients until well combined.
Take a golf ball size of the potato mixture in your palm and squeeze to remove excess liquid.
Place potato mixture in hot oil and cook until crispy. Flip and continue cooking until golden brown.
Place on paper towels to remove excess oil. Serve with sour cream and apple sauce.
2 russett potatoes, grated on a grater
1/4 cup fresh fennel sliced thin
1/8 teaspoon asafoetida
1/4 cup parmesan cheese
2 tablespoons all purpose flour of your choice
1 tablespoon egg replacer (Just powder - Ener G Egg replace available at Whole Foods)
1 ounce of water
Directions:
Mix all ingredients until well combined.
Take a golf ball size of the potato mixture in your palm and squeeze to remove excess liquid.
Place potato mixture in hot oil and cook until crispy. Flip and continue cooking until golden brown.
Place on paper towels to remove excess oil. Serve with sour cream and apple sauce.
