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–+ servings

Latkes

From an upcoming cookbook by Del Sroufe I usually make sour “cream” with silken tofu. It is quick, easy and delicious. I have a few friends who can not eat tofu, and when they come over for dinner I make this recipe instead of the one made with tofu. It is equally delicious and almost as easy.
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Print Recipe
Course Main Course
Servings 4 servings

Ingredients
  

  • 1½ lbs russet potatoes
  • 1 cup minced onion
  • ⅓ cup whole wheat pastry flour
  • 3 Tbsp almond flour
  • ½ tsp baking powder
  • 1½ tsp sea salt
  • Freshly ground black pepper

Instructions
 

  • reheat the oven to 375 degrees.
  • Line a baking sheet with silpat or parchment paper.
  • Grate the potatoes and place them in a colander with the minced onion. Let them drain for 10 minutes.
  • Press the mixture to remove any excess liquid.
  • Place the potato onion mixture in a large bowl with the remaining ingredients and mix well.
  • Using an ice cream scoop or a ¼ cup measure, shape the latkes and place them on the prepared baking sheet.
  • Bake for 15 minutes, turn them over and bake for another 15 minutes.
  • Serve with Cauliflower Sour “Cream” and “Fried” Apples.
Keyword chef del, Plant based, vegan, vegan, cabbage rolls, WFPB, Plant-based
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