Friday, December 19, 2014

Vegan Latkes

For the latkes you will need 1 pound starchy potatoes, 1/2 cup grated onion, 1 tablespoon ground flax, 1/4 cup water, 2 tablespoons all purpose flour, 1/2 teaspoon salt, and oil for frying. 

Combine ground flax, water, and flour. Let sit. (Traditionally, latkes aren't made with flour but with these vegan ones, you really need the flour to hold it all together. Otherwise it just sorta falls apart in the pan. You can use gluten free flour if you need to as well!) Peel and grate the potatoes. Place grated potatoes in a large bowl full of cold water. Let potatoes sit for 3 minutes. Remove potatoes from water and place on a large dish towel. Wrap up and squeeze the potatoes in the towel to remove as much water as possible. Place back in a large bowl and toss with the onion, flax mixture, and salt. Heat about 1/2 to 1 inch of vegetable oil in a skillet and heat over medium high. Scoop about 2 tablespoons of the potato mixture and form into a flat round with your hands. Place in the oil and cook on each side for a couple of minutes till golden brown. Transfer to paper towels to drain. Continue until all of the potato mixture has been cooked.

For the apple sauce, I grated 3 apples with the skins left on. Cook in a small saucepan with 2 tablespoons raw sugar and 1/3 cup water over medium low heat for about 15 minutes. Mash with a spoon.

For the aioli, combine 1/2 cup Veganaise with the juice and zest from 1 lemon, and 1 tablespoon chopped dill. 

Serve the latkes topped with the applesauce and lemon dill aioli!! This recipe makes 12 to 18 latkes depending on size!

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