APPLE BEET LATKES with vegan sour cream | recipe
And, we're back. As I think is evident, this recipe was developed in the winter, proceeding a certain latke-appropriate holiday, but these are just too good to scrap and I never need an excuse to eat latkes. I love them. Fry them up, bake them, or dehydrate them? I don't know. Whatever floats your boat and makes you feel good about eating em.
1 apple, skinned and cut around the core
2 medium beets, skinned
2 yukon or russet potatoes, skinned
1 small onion
2 tbs flour or a gluten free substitute (can also be omitted entirely.)
cashew sour creme
1 cup raw cashews, soaked
2 tsp lemon jice
1 tsp salt
1/2 tsp mustard powder
1/2 water or unsweetened non-dairy milk
In a food processor or with a cheese grater, shred your apple, beets, potatoes and onion.
Transfer to a large bowl and toss with flour, salt and pepper.
Heat a medium pan with about 2 tbs oil or use a good non-stick pan and omit the oil all together. Pan fry about 3-4 latkes at a time for about 5 minutes on each side.
Allow to cool on baking rack or over paper towels.
Prepare the cashew sour cream by combining in a high powered blender until smooth.