Potato & Sauerkraut Latkes With Lemon Dill Sour Cream Recipe
By Hot For Food
🔪Prep Time: 55 minutes
👩🍳Cook Time: 45 minutes
lemon dill sour cream
1 1/2 C raw cashews, soaked in hot water for 20 minutes
2 tbsp lemon zest (from about 2 lemons)
1/2 C lemon juice (from about 2 lemons)
1/2 C nondairy milk (or water)
1/4 C apple cider vinegar
2 tsp onion powder
1 tsp granulated garlic powder
1 tsp sea salt
1/2 tsp white pepper
1 C loose packed fresh dill fronds
3 garlic cloves
2 green onions, ends trimmed and roughly chopped
potato & sauerkraut latkes
1 1/4 lbs russet baking potatoes, peeled
1/2 a large white onion
1 C sauerkraut, drained and tightly packed
1 tbsp ground flax
3 tbsp water
2 tbsp matzo meal, regular or gluten-free (can sub panko breadcrumbs)
1/4 C dill, finely chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp granulated garlic powder
3/4 C vegetable oil, for frying
1To make the lemon dill sour cream, drain and rinse the raw cashews from the soaking water. Place in a high powered blender with the remaining ingredients and blend until very smooth.
2Refrigerate the sour cream until ready to serve with the latkes. If you have leftover sour cream, it makes a great green goddess salad dressing if you thin it out with a bit of water!
3The best way to shred the potatoes and onion for the latkes is with the small grating disc in a food processor. If you don’t have that, you can hand grate using a box grater.
4Combine the flax mixture with 3 tablespoons of water in a small bowl and set aside to thicken while you finish preparing the potatoes and onions.
5Once the potatoes and onion are shredded, do the following in 2 batches. Using a clean dish towel, nut milk bag, or cheese cloth squeeze the moisture from the potato shreds, onion shreds, and sauerkraut. Ideally, you will use a second clean dish towel to squeeze even more moisture out. The more moisture you remove, the crispier the latkes.
6Set potato mixture aside in a large salad spinner or a mixing bowl. If using a salad spinner, spin the potato, onion and sauerkraut mixture to remove even more residual moisture. Either continue to mix up the latkes with remaining ingredients in the bowl of the salad spinner or a clean mixing bowl. Add the thickened flax mixture, matzo meal, dill, sea salt, ground black pepper, and granulated garlic. Use your hands to combine well and evenly.
7In a cast iron pan, on medium-heat, pour the vegetable oil to coat the bottom of the pan. Start forming the first batch of latkes by using a 1/4 measuring cup to scoop out some of the potato mixture. Pour it into your palm and slightly flatten it using your fingers from the opposite hand. Once the oil is hot, use a spatula to slide the latke into the hot oil away from you to minimize splashing.
8The latkes should be about 3-inches wide. Cook about 3 to 4 latkes at a time, uncrowded. Do not touch the latkes or flatten with a spatula. Let them fry untouched for 4 to 5 minutes until golden brown on the edges. Then flip and fry for another 4 to 5 minutes. Remove from the pan onto a plate lined with paper towel. Continue frying in batches.
9You may need to add a bit more vegetable oil to the pan for the last 1 to 2 batches of latkes to achieve even browning.
10Serve immediately with dollops of the lemon dill sour cream and extra dill fronds, as garnish.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.