Sunday, April 30, 2017

Latkes with Celery and Herbs

The key to making these little potato cakes is to diligently wring out the potatoes to remove as much water as possible!!  A big salad would make a delicious accompaniment.

Latkes with Celery and Herbs
Food Network Mag. Adapted

3           large russet potatoes (about 1 & 1/2 pounds), peeled
1           onion
1           clove garlic, finely grated
             Kosher salt
1/2        teaspoon freshly grated nutmeg
             Freshly ground pepper
1/4        cup finely chopped celery
1/4        cup finely chopped fresh parsley
1           egg replacer (I used ground Flax – combine 1 T. ground flax with 3 T. water,
                                      stir well, place in fridge to set for 15 minutes)
1/4       cup all-purpose four
            peanut oil for frying
            Applesauce or vegan sour cream for serving

Grate the potatoes and onion on the large holes of a box grater into a colander; add the garlic and 1 1/2 teaspoon salt and toss.  Let sit 5  minutes, the wrap in a clean kitchen towel and wring out as much liquid as possible.  ***I did not wring out as much as I should have which led to soggy cakes – so wring, wring and wring!

Add the nutmeg, 1/2 teaspoon pepper an all but about 1 tablespoon each of the chopped celery and parsley to the bowl.  Add the egg replacer and flour and stir until combined.  Form 1/4 cupfuls of the potato mixture into balls, then flatten between your palms to make tin 2-inch patties, transfer to a plate.

Preheat the oven to 325 degrees and line a baking sheet with paper towels.  Heat about 1/4 inch of peanut oil in a large nonstick skillet over medium-high heat; working in batches, add the latkes and fry until golden brown, about 5 minutes per side.  Remove to the prepared baking sheet to drain, then transfer to the oven to keep warm while you cook the next batch. 

Season with salt and top with the reserved celery and parsley.  Serve with the applesauce and vegan sour cream. 

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