Have you ever had latkes before? If not they are a potato pancake and they are so good! Aside from the egg and sour cream everything else is vegan so they were super easy to make vegan. They are absolutely delicious and so comforting. They are traditionally paired with apple sauce or sour cream. I actually prefer the sour cream, something about the salty and sweet. I am not Jewish so I am sure there may be a more traditional way to make these but for the average person who just wants a latke, like me, they were perfect!
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2 russet potatoes
2 “eggs” http://www.ener-g.com/egg-replacer.html
1 tsp paprika
1/2 cup flour
1-2 tsp salt
Oil for frying (I used vegetable oil)
1/2 cup cashews
Juice of 1/2 lemon
1 tsp salt
1-3 tbsp water
Begin by peeling potatoes. Then either using a food processor with a shredding attachment or box grater shred the potatoes. I do the box grater method works just fine, just requires some elbow grease. Then do the same to your onion. Next take cheesecloth or a nutmilk bag, add your shredded onion and potato and get out as much water as you can. The more water you get out the crispier your latkes will be. Add it back into a bowl and add in your eggs, paprika, flour and salt. If the mixture is too dry add in the 1/4 cup of water. The paprika is just to give a nice golden color to the latkes. Add about 1/3 cup of oil to a shallow pan. Let oil heat up and then scoop in 1/3 cup of the potato mixture. Use a spoon to flatten and make into a pancake shape. Cook until golden for about 5 minutes and then flip. Cook for another 5 minutes and then transfer to a dish lined with paper towels or paper bags. Allow the oil to drain off the latkes. Then serve up with sour cream or apple sauce.
For the sour cream boil or soak your cashews. Add them into a blender with lemon juice and salt. Blend until smooth. High speed blender or food processor works best for this.
Yields 10 latkes
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