LATKE potato pancakes inspired by the Holiday Armadillo.
So many times I get asked the question what inspired you to cook this? Now for the following recipe I have a funny story….. I am a huge fan of the series: FRIENDS. And one of my favourite episodes is ” the one with the Holiday Armadillo” where Ross dresses up as the Holiday Armadillo to teach his son Ben about Hannuka. I then started researching Hannuka more and came across this traditional fish they have called: LATKE. A beautiful potato pancake which tastes so yummy….. the original version is made with eggs and also gets deep fried and I don’t do deep frying AT ALL…. so I just baked the pancakes in a little oil & served it wit apple sauce and sour cream, (vegan) as it is traditionally served.
So here is my recipe adapted from the original dairy version.
- 7-8 large russet potatoes, peeled (I just did it by hand with a mandolin)
- 1 1/2 medium purple onions
- 1 kg firm tofu
- 1.5 cup tapioca flour
- 1.5 cup potato starch
- 3/4 cup corn flour meal or bread crumbs
- 2 1/4 teaspoons kosher salt
- 3/4 cup oil (for frying) just use a little bit per pancake
- Applesauce and sour cream, for serving
EGG REPLACER & SOUR CREAM:
So what I did was make the sour cream first and then 3.4 of that you also use to make the egg replacer mixture.
1 kg tofu
1 tbsp lemon juice
1 tbsp oil
1 tbsp agave syrup (to give it a nice sweet taste)
METHOD: Place all ingredients in a blender and blend until smooth.
Next step, put a quarter of the sour cream aside and keep the rest in te blender. Then add about 1.5 cup water and blend. So it becomes a bit more runny. Then in a separate bowl place your dry ingredients: the corn flour, potato starch and tapioca flour, then add the sour cream mixture to that, mix well with a whisk and you have your egg replacer mixture. Then add the potato, onion and salt to the mixture and you can start making your vegan latkes 🙂
Grate the potatoes and onion into a bowl or pulse in food processor, I recommend doing this by hand because the food processor will puree it. Drain any excess liquid from the bowl and add the egg replacer mixture, eggs, corn flour and salt. Mix all of the ingredients together to thoroughly combine them.
In a large skillet, heat the oil over medium-high heat. Just use a little oil.
Spoon the latke mixture into the hot oil forming small pancakes, using 3-4 tablespoons of batter for each pancake. Cook until the underside is golden, about 2 to 3 minutes. Flip the latke over and cook until the other side is golden and the potatoes are cooked through, about 2 more minutes.
When done, remove the latkes from the oil and transfer them to a plate lined with paper towel to drain. Pat off the excess oil once they have cooled a bit, then serve hot with applesauce & sour cream.