Crispy Potato Latkes (Vegan + Oil-free)

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Ingredients

• 2 tbsp ground flax + 4 tbsp water
• 3 large potatoes
• 3 shallot cloves (about 1 cup roughly chopped)
• 1/3 cup chickpea flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tbsp dried basil

Instructions

1. Preheat oven at 425 F. Line your baking sheet with a silicone mat. If you don't have one, use parchment paper and coat in cooking spray.
2. In a small cup or bowl, mix together the ground flax and water and transfer to the fridge for at least 10 minutes to thicken.
3. Peel potatoes. Quarter both the potatoes and shallots and add to the food processor. You want to coarsely process the potatoes, not too much that they get mushy. If you do not have a food processor, a box grater will work just fine.
4. Use cheesecloth to squeeze out as much of the water from the potato-shallot mix as you can. If you do not have cheesecloth, place the potato-shallot mix in a fine sieve and press the water out with a dish towel/paper towel.
5. Transfer your potato-shallot mix to a large mixing bowl and mix in the chickpea flour, garlic, onion, salt, pepper and basil. Then mix in the flax "eggs" from the fridge. At this point, the mix should be wet enough that it sticks together. If not, you can add another flax "egg" (1 tbsp ground flax + 2 tbsp water).
6. Use a 1/4 measuring cup to scoop the mix onto your prepared baking sheet. Then use the palm of your hand to flatten the latkes to about 1/2 inch thick.
7. Bake for 35-40 minutes on the top rack, flipping halfway through. The latkes are ready when they turn golden brown. Enjoy with applesauce, marinara sauce or ketchup.

Notes