Red Potato And Apple Vegan Latkes Recipes

APPLE-POTATO LATKES

Steps:

• Make a deep vertical cut on each side of the potato and apple.
• Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.
• Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
• Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.

POTATO LATKES

Steps:

• Grate potato and onion using the large holes on the grater. Alternately you can use the food processor to shred the veggies - this will be helpful when working with a larger batch.
• Place the grated veggies in a colander that is in turn placed on a plate or bowl to catch the excess liquid.
• Use your hands to squeeze as much as liquid as you can from the grated potato & onions. Collect the drained liquid and let it stand for a few minutes so that the potato starch settles in the bottom.
• Add the squeezed out potato & onions to a mixing bowl. Add the flour, chopped parsley, salt and pepper. Also add the potato starch and mix well.
• Heat oil in a nonstick pan on medium flame. Scoop ¼cup of potato mixture into the skillet and spread it into a evenly flat pancake. Cook until the bottom is golden, about 2~3 minutes. Press with spatula lightly to crisp up the edges. Flip gently and continue cooking until golden and crispy on the second side, about 2 minutes
• Remove the pancakes onto an inverted wire rack that is placed on a paper lined plate. Serve immediately.
• Heat oil in a saute pan on medium-high flame; add apples and cook for 2 minutes. Then add the ground cinnamon and cloves, mix well. Cover, lower the heat to medium-low and cook for 15~20 minutes.
• Add 1~2 tablespoons water and break the apples lightly. Uncover and cook for 10 more minutes or until the applesauce thickens.
• Stir in sugar and cook for 2 more minutes or until the sugar has dissolved.
• Finally add the lemon juice and turn off the heat. Cool completely and store in the fridge for later use.

RED POTATO AND APPLE VEGAN LATKES

Steps:

• Shred potatoes and apple in a food processor, in batches if necessary. Combine shredded potatoes and apple in a bowl with flour and salt. Dough should be thick and not loose.
• Heat oil in a skillet over medium-high heat. Add heaping tablespoons of the dough and flatten slightly. Cook until golden, 2 to 3 minutes. Flip and brown the other side, 1 to 2 minutes more. Repeat with remaining dough. Sprinkle sugar on top of latkes.

SWEET POTATO-APPLE LATKES

Steps:

• In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended.
• In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.

RED FLANNEL POTATO LATKES

Steps:

• Using shredding holes on a hand-held grater or shredding disk on a food processor, shred potatoes, beet, celery root and onion. Squeeze to extract as much liquid as possible, and place shreds in a large bowl. Add egg, and season with 1 teaspoon salt and pepper to taste. Mix well.
• Place a 12-inch nonstick skillet over medium heat, and add a generous film of vegetable oil. Take a handful of potato mixture and press into a flat disk in palm of one hand. Gently place in hot skillet. Repeat until skillet is filled. Fry, turning once, until golden on both sides, about 3 minutes a side. (Adjust heat as necessary so the latkes do not burn.) Transfer to paper towels to drain; keep warm. Repeat with remaining potato mixture. Serve with applesauce or sour cream.