** drained liquid from small can organic chickpeas measured to ½ cup. If you are gluten-sensitive, you can use Bob Red Mill's All-Purpose gluten free flour instead of the semolina. One of my followers told me it worked great in the recipe too!
Ingredients
2 medium russet potatoes, peeled and rinsed
½ yellow onion (small)
½ cup aquafaba*
4 Tbsp semolina (pasta flour)
¾ tsp salt
organic cold pressed canola oil for frying
Instructions
Grate the potatoes and onion with a hand grater or food processor with a coarse grating blade.
Place the grated potatoes and onion in a cheesecloth or clean dish towel and wring it out to get rid of the liquid.
Place the aquafaba and semolina in a medium bowl and stir.
Add the grated potatoes/onion to the bowl with the aqufaba and semolina mixture, add salt and stir.
Take out about ⅓ of the mixture and place in a small microprocessor, and grind briefly.
Add that finely ground mixture back with the rest of the grated potato mixture in the bowl and stir again.
Fill a large skillet with ¼ inch canola oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
Working in batches, scoop the potato mixture by spoonfuls and add them carefully to the skillet.
Fry, turning the latkes once with a spatula, until golden brown and cooked through, about 3 minutes. Drain on paper towels.
serve with unsweetened applesauce.
Recipe by Cuisinicity at https://cuisinicity.com/potato-latkes-vegan/