HOW TO: Make tasty, healthy vegan baked potato and zucchini latkes

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1. Gather the ingredients.

Preheat the oven to 450 degrees.

For the latkes (recipe adapted from Meet the Shannons):

  • 4 medium-sized yellow potatoes, peeled
  • 1 medium zucchini
  • 1 medium yellow onion
  • 1/4 cup whole wheat flour
  • 1 1/2 tsp salt
  • 1 tsp applesauce
  • 1 1/2 Tbsp nutritional yeast
  • 1 Tbsp olive oil, plus more for coating the baking sheets (or use an olive oil cooking spray for the sheets)
  • 1 Tbsp EnerG egg replacer

For serving:

  • Applesauce
  • Vegan Sour Cream
  • Other garnishes such as chopped parsley or roasted beets

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2. Grate the vegetables.

Grate the potatoes, zucchini, and onion using a box grater or (much easier) the grater attachment of a food processor.

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3. Squeeze out the excess liquid.

Do NOT skip this step. Transfer the grated veggies into a colander (I used a fine mesh one) and press/squeeze/ring out the excess liquid. The mixture doesn’t have to be totally dry, but your latkes will be crispier and will also hold together better with the liquid drained from them.

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4 .Mix in the other ingredients.

Transfer the veggies to a large bowl and add the flour, salt, applesauce, nutritional yeast, olive oil, and egg replacer. Knead the mixture well with your hands so that the veggies are well coated.

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5. Make the latkes.

Cover one to two baking sheets with parchment paper. Coat lightly with olive oil, spreading to cover the whole sheet. Alternatively, you can lightly spray the parchment paper or the bare baking sheet with olive oil cooking spray. I used the parchment paper because I think it makes flipping the latkes (and clean up) easier.

Scoop out rounded tablespoons of the latke mixture on the baking sheet and press down with a spatula to flatten. Baked latkes never seem to get quite as crispy as fried ones, but by keeping them flatter and thinner, you are more likely to get an evenly cooked latke. To make even crispier, you could also try making smaller latkes. This recipe made about 15 medium-sized latkes.

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6. Bake the latkes.

Place in the oven and flip every 5-10 minutes (more frequently towards the end) until desired crispness. We cooked ours about 40 minutes. Remove from the oven and serve warm with applesauce, sour cream, and other toppings. Enjoy!

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Baked Potato and Zucchini Latkes

For the latkes (recipe adapted from Meet the Shannons):

  • 4 medium-sized yellow potatoes, peeled
  • 1 medium zucchini
  • 1 medium yellow onion
  • 1/4 cup whole wheat flour
  • 1 1/2 tsp salt
  • 1 tsp applesauce
  • 1 1/2 Tbsp nutritional yeast
  • 1 Tbsp olive oil, plus more for coating the baking sheets (or use an olive oil cooking spray for the sheets)
  • 1 Tbsp EnerG egg replacer

For serving:

  • Applesauce
  • Vegan Sour Cream
  • Other garnishes such as chopped parsley or roasted beets

Preheat the oven to 450 degrees. Grate the potatoes, zucchini, and onion using a box grater or (much easier) the grater attachment of a food processor. Transfer the grated veggies into a colander (I used a fine mesh one) and press/squeeze/ring out the excess liquid. Do NOT skip this step. The mixture doesn’t have to be totally dry, but your latkes will be crispier and will also hold together better with the liquid drained from them. Transfer the veggies to a large bowl and add the flour, salt, applesauce, nutritional yeast, olive oil, and egg replacer. Knead the mixture well with your hands so that the veggies are well coated.

Cover one to two baking sheets with parchment paper. Coat lightly with olive oil, spreading to cover the whole sheet. Alternatively, you can lightly spray the parchment paper or the bare baking sheet with olive oil cooking spray. I used the parchment paper because I think it makes flipping the latkes (and clean up) easier. Scoop out rounded tablespoons of the latke mixture on the baking sheet and press down with a spatula to flatten. Baked latkes never seem to get quite as crispy as fried ones, but by keeping them flatter and thinner, you are more likely to get an evenly cooked latke. To make even crispier, you could also try making smaller latkes. This recipe made about 15 medium-sized latkes. Place in the oven and flip every 5-10 minutes (more frequently towards the end) until desired crispness. We cooked ours about 40 minutes. Remove from the oven and serve warm with applesauce, sour cream, and other toppings. Enjoy!

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