Potato Latkes
latkes
crispy potato pancakes served with creamy Spero sauce
INGREDIENTS
LATKES
- POTATOES: 2 cups, packed, grated, & drained
- WHITE ONION: ½
- GREEN ONION: sliced, for garnish
- FLOUR: ⅓ cup, all purpose
- PLANT-BASED MILK: 3 tbsp
- CORNSTARCH: 1 tbsp
- BAKING POWDER: ½ tsp
- SALT: 1¼ tsp
- BLACK PEPPER: to taste
- OIL: canola, olive, or coconut, for frying
CREAM CHEESE SAUCE
- Spero Sunflower Cheese: ½ tub, The Original, The Smoked, or The Herb :D
- WATER: 4 tbsp
- ACID: 2 tsp, lemon juice or white vinegar (optional)
INSTRUCTIONS
LATKES
- GRATE potatoes into fine slivers.
- RINSE potatoes under cold water then squeeze out any extra water.
- SLICE onion into small cubes.
- MIX potatoes, onion, milk, flour, cornstarch, salt, baking powder, & pepper to taste.
- ADD oil to a pre-heated pan.
- SMUSH latke mixture (¼-⅓ cup at a time) into balls with your hands or a spoon & press into pancake shape, about ¼ inch thick.
- PUT latkes into the pan & fry 3-4 min. on each side until golden brown.
- LAY latkes onto a paper towel to drain excess oil, if necessary.
- SPRINKLE w/ salt & pepper.
- GARNISH w/ sliced green onion.
CREAM CHEESE SAUCE
- WHISK Spero Sunflower Cheese w/ water until you reach desired consistency.
- ADD lemon juice or white vinegar to add tanginess, to taste. (optional)
- DOLLOP extra Spero Sunflower Cheese on top (or just dip your latkes straight into the tub)!
- INDULGE in your new fave crispy, crunchy, festive latkes!