Italian Mozzarella Latkes with Marinara Sauce

What do you get when you mix a traditional latke with one of people’s favorite appetizers,
the mozzarella stick? Heaven, that’s what. Imagine biting into the delicious fried potatoes and onions flavored with parsley, basil and oregano and having hot ooey-gooey mozzarella cheese pulling out of it.

Italian Mozzarella Latkes with Marinara Sauce

INGREDIENTS: 

Latkes

• 2 Tbs. ground flaxseed + 6 Tbs. warm water
• 1 ½ lbs. baking potatoes (about 2 potatoes), grated
• ½ yellow onion, grated and squeezed dry
• 1 tsp. baking powder
• ½ cup gluten-free bread crumbs
• 2 Tbs. vegan grated parmesan or nutritional yeast
• 1 Tbs. fresh parsley, chopped
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. Kosher salt
• ½ tsp. black pepper
• 2 cups vegan mozzarella, shredded
• Vegetable oil for frying
• Fresh parsley, chopped, for garnish

Marinara Sauce

• 2 tsp. canola oil 
• 1 large or 2 small shallots, minced 
• 3 garlic cloves, minced 
• 1-28 oz. can crushed tomatoes 
• 1-28 oz. can whole or diced tomatoes 
• 1 tsp. Kosher salt 
• ½ tsp. ground black pepper 
• ½ tsp. dried basil 
• ½ tsp. dried oregano 
• ½ tsp. dried parsley

PREPARATION:

Latkes

1. Mix the flaxseed with the water in a small bowl and let sit to thicken. Meanwhile, grate the potatoes. Wrap them in a clean dishtowel and squeeze the excess liquid out of them. Transfer the potatoes to a large bowl. Grate the onion and squeeze the onion to remove the excess liquid. Add the onion to the potatoes.
2. Add the flaxseed/water mixture to the bowl. This is your binder. Add all the other ingredients to the bowl and mix well. Use your judgment whether the mixture feels like it will hold; if it feels very loose, add more breadcrumbs (you could also add some potato starch if you want).
3. Heat a few tablespoons of oil in a large skillet. Using a tablespoon/soup spoon, carefully place spoonfuls of the potato mixture into the pan. Flatten each latke with the back of the spoon. Cook until browned, about 4 minutes, then flip and cook the other side, about 2-3 minutes. Transfer the latkes to a paper-towel lined plate to drain. Sprinkle with salt.
4. Make sure the oil stays hot but is not too hot. If the outsides of the latkes are browned before the potato cooks, it’s too hot. Add more oil as needed between batches. Keep the latkes warm by placing them in a 200 degree oven on a baking sheet with a cooling rack on top, covered with foil. This makes about 15 -18 latkes. Garnish with parsley. Serve while hot with marinara sauce.

Marinara Sauce

1. In a medium-sized saucepan, heat the oil over medium-high heat. Add the shallots and sweat them out for 3 minutes. Add the garlic and sauté for about 1 minute.  Add the crushed tomatoes to the saucepan. Add the whole or diced tomatoes. If you are using whole tomatoes, gently crush them with a potato masher.
2. Add the salt, pepper, basil, oregano and parsley to the sauce. Stir and let cook. When the sauce starts to bubble, lower the heat to medium-low and cover the pan. Let cook for at least 20 minutes. Taste and adjust for seasonings.

https://www.onegreenplanet.org/vegan-food/5-vegan-latke-recipes-just-in-time-for-hannukah/