these are A D D I C T I N G. period.
and can we discuss that homemade horseradish dill sauce?!
Happy Monday! Have you ever had a potato latke (aka potato pancake)?! Many of you are most likely saying yes, but if you're the small percent like Ryan that's never even heard of one, you're in for a treat!
Picture this: shredded potato + onion fried to crispy perfection. Now, dip that in a creamy but tangy horseradish dill sauce. Almost like a French fry pancake, but with just more flavor you'll droooool over.
Funny story on how these potato pancakes were born, and why I've made 3 batches within the last week. On the 4th of July, Ryan and I decided to have a picnic at our favorite spot downtown near battery park. We went the whole foods near by, picked up some melon, pita chips & hummus, and snacked out. Just perfection. On our way home, I knew I had to go back to Whole Foods and pick up some things to throw together for dinner. When I grabbed a few potatoes and Ryan saw they were not organic (which in my defense, none of the loose potatoes are), he freaked. That only led to me saying, "go find me some organic potatoes then. Good luck." And what does he do? Comes to the cart with a 5 pound bag of golden ORGANIC potatoes.
Uhhhh I only needed 2! What the heck was I going to do with all of these potatoes?! I had to get creative, and these latkes have been on my mind. My grandma would make them all the time as a kid, and I missed them so much lately. However, hers are made the real way which involves some eggs + topped with sour cream, but I had to find a way to make mine completely vegan.
Voila! After some research and testing, these are the babies I've came up with! My dad is in town which only meant we made a triple batch last night, and want to know who ate 18 potato pancakes in one sitting?! Ryan. Yes. They are that good. And THAT addicting.
Enjoy! Xx Sam
I N G R E D I E N T S:
- 2 packed cups of shredded golden potatoes (about 3-4 medium size potatoes)
- 1/4 cup of shredded onion (about 1/2 an onion) (more if you like it more oniony!)
- 1/3 cup of all purpose flour
- 1 Tbs of cornstarch
- 1 1/4 tsp of Sea salt
- 1/2 tsp of baking powder
- 3 Tbs of unsweetened almond milk
- Generous dash of garlic powder
- Pinch of black pepper
- Veg oil, to fry
HORSERADISH DILL SAUCE
- 2/3 cup of vegan mayo
- 3 tsp of horseradish
- 1 Tbs of lemon juice
- 1 Tbs of fresh dill, finely chopped
- 1/4 tsp of fresh ground pepper
PREP: Begin by shredding your potatoes and onion. I did mine in the food processor with the shredder attachment, but you can also do by hand with a box grater. Shred the potatoes first, and measure out 2 cups packed. Place them in a fine mesh strainer, or just squeeze out as much liquid as you can by hand. Place in a large bowl. Now shred the onion and add to the bowl with your potatoes.
MIX: Next, toss in the remaining ingredients. With a large spoon, mix it up real well while almost mashing together. NOW, let it sit for just about 5 minutes so it gets more liquid-y and binds together well.
COOK!: In a cast iron or large frying pan over medium heat, add a gulp of oil. I like a thin layer to coat the bottom. Once sizzling hot, we fry! Take a bit of the potato "batter" and press it flat in your hand to make a small pancake. Place carefully in the sizzling oil, and repeat to fill the pan. Flip when it turns golden brown, and cook until both sides are totally browned. Drain on a paper towel & top with sea salt. EAT!
THE BEST SAUCE EVER: Combine the sauce ingredients in a small bowl and whisk together well. Serve and drench your latkes in this magical sauce. Mmmmm (ps. you can put this on basically any other dish you desire. THAT good.)
*Notes: You can make these thicker (like pictured), or thinner. All to your preference. The second and third batch I made them thinner so they'd be flat and crispy, but they taste UHMAZING either way. The potato pancake recipe was adapted from I love Vegans recipe. The horseradish dill sauce was taken from Hot For Food. :)