Latkes with Garlic Cream Sauce

14 40 100
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 20
Latkes with Garlic Cream Sauce
Health Rating

Ingredients


4 potato Potato (peeled and grated)
1 large White onion (grated)
2 medium egg Egg
1/2 cup Rice flour, brown
1 dash Black pepper
4 tbsp Avocado oil (if frying)
1 pinch Salt
1 1/4 cup Cashew nuts, raw (for cream sauce)
3/4 cup Water (for cream sauce)
1 tbsp Apple cider vinegar (for cream sauce)
1 clove(s) Garlic (for cream sauce)
1/4 tsp Dijon mustard (for cream sauce)
1 pinch Salt (for cream sauce)
1 cup Applesauce, unsweetened (for serving)

Instructions


For cream sauce: 

Soak cashews in water for 30 minutes to overnight.

Rinse the cashews and place in a food processor with the water, apple cider vinegar, garlic, mustard, and salt. Process until silky smooth.

For Latkes: 

Roll grated potatoes and onion in a tea towel and wring out as much liquid as possible.

Mix the potatoes and onion with the eggs, flour, and pepper in a big bowl.

To fry: Place 2 Tbsp oil in a large frying pan and heat over medium-high heat. Once the oil is hot, add ¼ cup scoops of the potato mixture to the frying pan in batches, pressing down with a spatula to flatten. Cook each side for 2-3 minutes or until golden brown. Transfer cooked latkes to paper towels to drain the oil and sprinkle with salt. Add additional oil to the frying pan as required.

To bake: Preheat the oven to 400°F and line two large baking pans with parchment paper. Add salt to the latkes mixture to taste. Form ¼ cup scoops of the mixture into round disks and place on the baking pan, flattening with the back of the spatula. Cook for 8 minutes, flip, rotate racks and cook an additional 8 minutes until golden brown.

Serve hot with a dollop of garlic cream sauce and apple sauce. If you are not serving immediately, preheat the oven to 250°F and place the cooked latkes on a wire rack on top of a baking sheet to keep warm in the oven.


Nutrition Facts

Per Portion

Calories 100
Calories from fat 41
Calories from saturated fat 7.7
Total Fat 4.6 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.5 g
Cholesterol 17.0 mg
Sodium 25.3 mg
Potassium 186 mg
Total Carbohydrate 11.8 g
Dietary Fiber 1.1 g
Sugars 2.2 g
Protein 2.9 g

Dietary servings

Per Portion


Meat Alternative 0.3
Vegetables 0.4

Energy sources


Pygal47%467.41082968333876187.2922536321996241%300.9490072409453233.0920338628417611%348.99884578954743112.9086427349398747%41%11%CarbohydratesFatProtein
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