APPLE BEET LATKES with cashew sour cream | recipe video
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.
I love beets for their blood purifying properties, but I'm not always crazy about their earthy flavor. It surely depends on the application for their palatability in my opinion and here, mixed with sweet apples and astringent potatoes, it's a perfect balance. I've been loving these "pancakes" for breakfast, getting my veggies in and out of the way first thing in the morning. The combination of apples and beets is apparently a wonderful liver cleansing duo. Along with a host of antioxidants, beets contain Betaine, a compound that encourages the cells in your liver to let go of toxins. This, paired with the high fiber content of beets and the laxative like characteristics of cooked apples, carry all those toxins away and out of our bodies. I love it! Did I just develop a new hangover cure?
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.