- Potato Latkes
- 2 1/2 pounds russet or Idaho potatoes, peeled
- 2 cups matzo meal
- 1/4 cup potato or corn starch
- 1 onion, small, peeled
- 1/2 teaspoon freshly ground black pepper
- Dairy-Free Sour Cream (store-bought or homemade)
- Applesauce (store-bought or homemade)
- Dairy-Free Sour Cream
- 1/2 cup raw cashews, soaked
- 1/4 cup water
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon apple cider vinegar
- 2 large apples, roughly chopped
- 2-4 tablespoons water
- 1 teaspoon lemon juice
- 1/2 teaspoon pure maple syrup
- Pinch cinnamon (optional)
- Preheat oven to 200°F (or set oven to warm).
- Grate potatoes and onion with food processor or hand grater.
- Mix potatoes, onion and potato/corn starch until the starch is dissolved and potatoes have released some moisture (about 2 minutes) then add freshly ground black pepper.
- Add the matzo meal and mix well.
- Let mixture sit for about 10 minutes. Mixture will have some liquid but be sticky.
- Heat non-stick flat griddle to medium heat.
- Roll mixture into balls (golf ball size) then flatten into a patty. Alternatively you can use a silicone pancake ring to hold them together and achieve a consistent shape.
- Place latkes on griddle and cook until golden brown (about 4 minutes on one side, then flip and cook for 3-4 minutes on the other side).
- Remove from griddle and place on a baking pan in the preheated oven to keep warm as you cook additional batches.
- Serve with sour cream and/or applesauce.
Dairy-Free Sour Cream
- Place all ingredients in a blender and blend until smooth and creamy.
- Add apples, lemon juice, maple syrup, 2 tablespoons water, and cinnamon (if using) to a high-speed blender and puree, adding more water if needed to achieve desired consistency.
- For raw sauce, pour into a bowl and serve or chill (must be consumed the same day).
- For cooked sauce, transfer mixture to a saucepan and simmer over medium-high heat for 1-2 minutes. Serve warm or chilled and store in the refrigerator for up to 3 days.