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Vegan Latkes

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  • Joseph Cadiz
    ... From: VegNews Magazine Subject: Vegan Latkes To: jcadiz2002@yahoo.com Date: Wednesday, December 1, 2010, 2:43 PM
    Message 1 of 1 , Dec 1, 2010
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      --- On Wed, 12/1/10, VegNews Magazine <VegNews_Magazine@...> wrote:

      From: VegNews Magazine <VegNews_Magazine@...>
      Subject: Vegan Latkes
      To: jcadiz2002@...
      Date: Wednesday, December 1, 2010, 2:43 PM

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        Vegan Latkes


      It's the first day of December, the first day of Hanukkah, and the first day in more than a month that we aren't thinking about Thanksgiving food! Enjoy these crisp, delicious latkes by VN columnist Robin Robertson, whether or not you'll be giving the old dreidel a twirl.

      Serves 6What You Need:

      1-1/2 pounds russet potatoes, peeled and grated
      1 small yellow onion, peeled and grated
      1 tablespoon fresh parsley, minced
      1/4 cup all-purpose flour
      1/2 teaspoon baking powder
      1 teaspoon salt
      1/4 teaspoon freshly ground black pepper
      Canola oil, for frying

      What You Do:

      1. In a colander set over a large bowl, place potatoes. Using your hands, squeeze out the excess liquid from the potatoes. Pour off the liquid and place potatoes in the bowl. Add onion to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.

      2. Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.

      3. Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.

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