Latkes with Sour Cream & Applesauce

To start out the December Holiday season, I wanted to create a favorite of mine. Latkes with sour cream and applesauce! I know these are a Jewish recipe, which I’m not, but my Grandma used to make these growing up and they’re one of my favorite way to eat potatoes to be honest. These are super easy to make, so let’s get into it!

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Vegan Sour Cream & Vegan Egg. They’re so dang good and really send this recipe over the top.

  1. Make the potato-onion mixture: Peel the potatoes and place them in a bowl of cold water until needed (this helps prevent graying as well). Chop 3 of the potatoes and the onion into 1-inch chunks; leave the last potato in the water. In the bowl of a food processor, combine the chopped potatoes and onion. Pulse the mixture until it forms a pulp-like puree, scraping down the sides of the work bowl once or twice.
  2. Squeeze the potato-onion mixture: Fold a large square of cheesecloth on itself until you have 4 layers and a roughly 12-inch square. Line a colander with the cheesecloth. Tip the potato-onion mixture into the colander. Gather the corners of the cheesecloth around the potato-onion mixture and begin twisting. Keep twisting the top and squeezing the ball of potatoes and onions with your hands to squeeze out as much liquid as possible (you may get up to a cup of liquid). Leave the potato mixture in the cloth once squeezed to reduce exposure to air (which can start to turn the potatoes gray).
  3. Grate the last potato: On the coarse side of a box grater, grate the potato.
  4. Make the batter: Transfer the potato mixture from the cheesecloth to a bowl. Add the grated potato, flour, eggs, salt, and pepper. Stir well.
  5. Fry the latkes: In a large cast iron or non-stick skillet, heat the oil over medium heat. When it is shimmering (a crust of bread will brown in 10 seconds), add large, generous spoonful’s of the batter to the pan (about 1/4 cup of batter) — you will probably fit in 4 or 5 mounds. Use the bottom of the spoon to flatten the mounds. Cook for 3 minutes, or until brown on the bottom. Flip and cook until the other side is also browned, about 3 minutes more. Transfer to a plate lined with paper towels and briefly drain them of any excess grease. Continue cooking the rest of the latkes in batches, adding more oil to the pan as needed.
  6. Serve immediately while hot, with sour cream and applesauce, or transfer to a baking sheet and keep warm in 250°F oven until ready to serve.

I know that this recipe is a bit long, and may seem overwhelming but I promise they’re sooooo easy to make & that you’ll fall in love instantly.

But that’s it! Super easy, super delicious, and definitely something amazing to make for the holidays (or really any day, let’s be honest). Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Latkes with Sour Cream & Applesauce

These VEGAN Latkes with Sour Cream & Applesauce are perfect for the holiday season

Ingredients

  • 1 1/2 pounds russet potatoes 3 to 4 medium potatoes
  • 1/2 medium onion
  • 2 tablespoons all-purpose flour
  • 1-2 Follow Your Heart Eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • About 1/4 cup canola oil or more if needed
  • 1 cup Follow Your Heart sour cream for serving
  • 1 cup applesauce for serving

Instructions

  1. Make the potato-onion mixture: Peel the potatoes and place them in a bowl of cold water until needed (this helps prevent graying as well). Chop 3 of the potatoes and the onion into 1-inch chunks; leave the last potato in the water. In the bowl of a food processor, combine the chopped potatoes and onion. Pulse the mixture until it forms a pulp-like puree, scraping down the sides of the work bowl once or twice.
  2. Squeeze the potato-onion mixture: Fold a large square of cheesecloth on itself until you have 4 layers and a roughly 12-inch square. Line a colander with the cheesecloth. Tip the potato-onion mixture into the colander. Gather the corners of the cheesecloth around the potato-onion mixture and begin twisting. Keep twisting the top and squeezing the ball of potatoes and onions with your hands to squeeze out as much liquid as possible (you may get up to a cup of liquid). Leave the potato mixture in the cloth once squeezed to reduce exposure to air (which can start to turn the potatoes gray).
  3. Grate the last potato: On the coarse side of a box grater, grate the potato.
  4. Make the batter: Transfer the potato mixture from the cheesecloth to a bowl. Add the grated potato, flour, eggs, salt, and pepper. Stir well.
  5. Fry the latkes: In a large cast iron or non-stick skillet, heat the oil over medium heat. When it is shimmering (a crust of bread will brown in 10 seconds), add large, generous spoonful’s of the batter to the pan (about 1/4 cup of batter) — you will probably fit in 4 or 5 mounds. Use the bottom of the spoon to flatten the mounds. Cook for 3 minutes, or until brown on the bottom. Flip and cook until the other side is also browned, about 3 minutes more. Transfer to a plate lined with paper towels and briefly drain them of any excess grease. Continue cooking the rest of the latkes in batches, adding more oil to the pan as needed.
  6. Serve immediately while hot, with sour cream and applesauce, or transfer to a baking sheet and keep warm in 250°F oven until ready to serve.

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