I don't even know how this works
I just got it the other day hahah
Okay exploding salad spinner
Hi-yah hi-yah. It's lauren from hot for food. And today we're making latkes
Oh, yes now Hanukkah is coming up next week
I'm not gonna front like I know anything about it cuz I don't and I'm not Jewish, but if you are amazing and
If you're looking for a vegan friendly latke recipe with a yummy lemon dill sour cream. Well, then you're on the right channel
My memory of latkes was way back in grade two. I used to have this best friend and
She was Jewish and we ate latkes for
A number of years as we were friends for a number of years and then we weren't friends and then I never had latkes again
And that was a sad state of affairs
The not having of the latkes not not being her friend. Okay anyway
I'm gonna do a little bit of a twist cuz that's what we do here. I'm gonna put sauerkraut in the mix
Give it a little tang
And we're gonna do the shredded potato, of course, shredded
onion. I'm gonna add sauerkraut in there and dill and
Then we're gonna make a yummy tangy delicious
Lemon dill sour cream which is cashew-based. So we're gonna start with that first
Let's get going. So to a high-powered blender add raw cashews
lemon zest, lemon juice
water or non-dairy milk, apple cider vinegar
onion powder, garlic powder, sea salt, white pepper
fresh dill
garlic cloves and two green onions chopped up
There's our creamy sour cream with dill and lemon. This definitely needs to be chilled
So put it in the fridge because it gets pretty warm from blending it very smooth like this
also
you may have a little bit left over if you don't use it all for the latkes and
You can thin it out and use it as a salad dressing. It's extremely delicious
All right
we're gonna move on to the whole shredding of the potato aspect of this recipe and it requires a lot of
Squeezing you got to get these potatoes really dry
So the best way to do this is in a food processor
if you have one using the shredding blade this is going to take your
Potatoes and your onion and get them like super finely shredded very fast
So I highly suggest doing it this way or, if you must, you could use a box grater
So you want to do the fine shred, not the coarse shred
You might just need to cut your potato or onion into smaller chunks to feed through the machine
So now you can see how shredded up everything is
But you can see how wet it is to so I'm gonna show you how to get rid of all of this moisture
You might have some big chunks, just take those out you don't need them. Or you can cut them up
So we're going back to my handy dandy nut-milk bag. You want to use one of these nylon
Fine mesh sieve, but you really need to squeeze the moisture out of this
So we're gonna go a big handful or so into the bag
And then squeeze all of this moisture out by hand as best as you can. Look at it all. Whoa
That would not make a good latke. Okay. Now there's only so much you can do by hand. You're gonna take this
Put it onto paper towel or tea towel, clean tea towel
Spread it out. And then you're also gonna squeeze it like this. This is just to get it
really dry and
You'll be able to feel how dry it is. You might not have a salad spinner
Which means you don't have to do this
You can just keep squeezing it with the paper towel to get it really dry. But, just in case, let's get all the moisture out
We're gonna put this in here and then we'll give it a spin
You also want to do the same thing with your sauerkraut
Okay, you want to squeeze it through the nut milk bag and add it to the salad spinner
So the sauerkraut needs to be tightly packed, so I don't know if you know what that means
But it means you measure it by squeezing it and squeeze the excess moisture as you're doing this
Because the moisture takes up volume right? So just measure it out
And squeeze it as you do this
So it's one cup of tightly packed sauerkraut. If you want to save this sauerkraut juice and drink it, go ahead
It's good for you. Probiotics!
But I've just mixed it with my potato juice so I wouldn't do that
Look at all this moisture. Look at this
You can even squeeze it and then measure it. Whatever, as long as it's two cups
It's good to break it up like this too so it can dry out more while you spin
It's spinning!
I think we got it pretty dry. I mean, there's no moisture coming out of this
You'll feel it. Like it should just feel dry, which it does. So now either use this as your bowl
There's no moisture in it. I'm gonna use a mixing bowl. So add this to your mixing bowl
and we'll do everything else in here too
Make sure you break this up and make sure it looks like it's evenly combined so that it's not just like a huge chunk of
sauerkraut with no potato in it. You know what I'm saying?
So, just go in with your fingers and really mix it up before adding the rest of the ingredients.
I don't think this bowl is big enough
Let's just go in the salad spinner
switching
You need more room to like mix it up
Okay, so we're not adding a whole lot into the mix here, but we do need a flax egg
Which is one tablespoon of flax and three tablespoons of water
So stir that up and then just set it aside. It thickens in about five to eight minutes
And once it looks like a gel that's when you can add it into this bowl
So going with a traditional ingredient here as another binder is the matzo meal
I found this at a grocery store here in Toronto, and it's very inexpensive. So I thought I would use it
This is gonna help keep these crispy and bound together
If you can't find this and you can only find the matzo crackers or the bread you can grind them up
it's the same thing, into a bread crumb
Or you can use a gluten-free panko bread crumb if you don't have this, that's fine
But I just thought I would try this out and it worked perfectly
We're gonna add some finely chopped dill, sea salt, ground pepper
granulated garlic powder, the matzo meal, or you can use bread crumbs, and the thickened flax egg
Then I just combine this with my hands until it looks like it's all evenly mixed together
So heat up a cast-iron skillet or a non-stick pan with about 3/4 of a cup of canola vegetable oil
You need a good coating on the bottom like this. So you're gonna heat this up over medium
And only when the oil is hot put the latkes in. You're gonna use a 1/4 cup measuring cup to spoon out
some mixture, and then kind of form and flatten it in your hand a little bit. Not too much
You don't want to compact them. And then place the latke on your spatula and you gently slide it into the hot oil
now stand back because these are gonna be splashy
And adjust the heat as necessary. So each latke should be about 3 inches wide and
Don't touch these, just let them fry for
about 4 to 5 minutes until the edges are really golden-brown and
Then you can flip them and fry for another 4 to 5 minutes on the other side
Remove them from the pan on to some paper towel to sop up the excess oil
Look at our latkes! They're so pretty and crispy and delicious
Let's dig in! This whole platter is for me, duh
Light, flakey, you're gonna die over this sauce
Mmm
See all that upper-body workout
so that you can get crispy latkes in your stomach.
They have to be crispy, if they're dense, gummy, you know, they did it wrong
Oops
Your house will also smell like latkes for days, as will your hair
Mmmm!
Oh my god, so good!
I want to eat more
All right. Um, you know what I did?
I made bonus recipes for the holidays. Hot for holidays: the bonus ebook from me
If you go ahead and buy vegan comfort classics 101 recipes to feed your face my debut published cookbook
For a friend, for a cousin, for a co-worker, for your teacher, for your child, whomever
You can claim this bonus holiday book as my gift to you for the holidays. So that's the whole thing
It's like a gift exchange. It's like you get, I get, the publisher gets, everyone gets something out of this deal
and these recipes are
next-level amazing. Pumpkin spice fondue for instance. All-the-potatoes gratin. Oh, yeah
That's a savory potato cake my friends and there's more ideas in this book, only in this book. I'm not gonna make videos
I'm not gonna put them on the blog. You've got to get vegan comfort classics if you wants to get hot for holidays. Okay, uh,
That's pretty much it. The holidays are beginning. I hope you enjoy these latkes have them any time of the year
not just now, not just for Hanukkah, but you know
For the rest of your life. Oh, yes. Check out hotforfoodblog.com for all the holiday feast recipe ideas
I've got lots on the blog, free stuff, you know
Ah, what else what else what else what else @hotforfood post photos if you make these
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all kinds of things, travels, what I'm eating yadda yadda blah blah subscribe here every Wednesday.
Oh yeah time to eat more. Bye y'all.