THE ART OF PERFECT LATKES
- You should peel potatoes up to 3 hours before you grate them and keep them in a bowl of water to prevent them from going grey.
- I like to use a box grater to grate the potatoes, it make the latkes lighter and fluffier.
- Prepare the latke batter just before you are ready to begin cooking not a minute before. They are the best when they come right out of the pan.
- Never have the heat on high, only medium.
- Keep the oil HOT HOT HOT so that the latke mush sizzles on contact. This prevents the latkes from soaking up all the oil.
- Stir the batter frequently, the starch will separate and sink to the bottom of the bowl.
- Keep your latkes thin! One heaping tablespoonful is enough. Place the batter in the hot pan then flatten it into a pancake with the back of the spoon.
- While you are cooking lay out a brown paper bag. As you take the latkes out of the pan, place them on the bag to rest. The bag will absorb the extra oil and save your countertop from the mess. This life hack is a winner.
- Latkes taste best when topped with something cold, like applesauce or sour cream. I make this fantastic 5 ingredient Vegan Sour Cream that takes no time at all.
- VEGAN SOUR CREAM
Makes : 2 cups
- 1 cup cashews, soaked 30 minute or overnight
- ¼ cup + 2 tbsp fresh lemon juice
- ¼ tsp sea salt
- 1 tsp nutritional yeast
- ½ cup water
- Place all ingredients into your blender (I used my Vitamix)
- Blend on high for 5-7 minutes, until very smooth and creamy.
- Transfer to an airtight container for 1-2 weeks.