|20 min||20 min||20|
|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 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 dash||Dijon mustard (for cream sauce)|
|1 pinch||Salt (for cream sauce)|
|1 cup||Applesauce, unsweetened (for serving)|
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.
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.