Mini Potato and Zucchini Latkes With A Lemon Chive Sour Cream Yield: Approximately 18-20 latkes

By blum099

Ingredients

• 2 organic russet potatoes 2 – 3 purple potatoes
• 2 zucchini
• 1 onion
• 2 heaping Tbsp egg replacer, plus 2 Tbsp water, mixed (Ener-g preferred) 1⁄4 cup organic un-bleached all purpose flour
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 about 1⁄4 cup high heat oil (Safflower or refined coconut oil preferred) 1-2 cups organic apple sauce*Optional
• 1 container non-hydrogenated sour cream (Tofutti brand preferred) 1 fresh lemon, juice and zest
• 2 Tbsp fresh chives, finely chopped
• 1 ⁄4 tsp sea salt
• 1 ⁄4 tsp freshly ground black pepper 1 tsp agave

Details

Servings 18

Preparation

Step 1

Using the grating attachment in a food processor, grate the potatoes, zucchini and onion. When grated place in a large strainer. Place the strainer on top of a larger bowl, or over the sink. Strain the liquid off of the vegetables lining the top with cheesecloth and then pressing them with a bowl.
Transfer the mixture to a large bowl. Combine the potato mixture, egg replacer, flour, sea salt, pepper and garlic powder. Mix well. Test the mixture to make sure it stays together; if loose add 1 Tbsp flour at a time.
Heat a large pan and add the oil. When the oil is hot, but not smoking, add the latke mixture in 1 Tbsp sized pancakes. Cook until crisp on one side, about 3 minutes and flip and brown on the other side. Drain the latkes on a paper towel lined plate.
To make the lemon chive sour cream, combine all ingredients in a bowl and set aside.
Serve hot with the lemon dill sour cream and apple sauce on the side. If making in advance, re-heat the latkes on a baking sheet at 350° for approximately 5-7 minutes when ready to serve. © Spork Foods, 2010