64 | HOLIDAYS few minutes so that the potato starch settles in the bottom. Add the squeezed out potato & onions to a mixing bowl. Add the flour, baking powder, chopped parsley, salt and pepper. Add enough potato liquid to combine ingredients and mix well. Heat oil in a nonstick pan on medium heat. Scoop ¼ cup of potato mixture into the skillet and spread it into an evenly flat pancake. Cook until the bottom is golden, about 2~3 minutes. Press with spatula lightly to crisp up the edges. Flip gently and continue cooking until golden and crispy on the second side, about 2 minutes. Remove the pancakes onto a paper-lined plate. Serve immediately with applesauce and vegan sour cream. APPLESAUCE 4 tsp oil 4 medium apples, peeled and chopped 1/2 tsp cinnamon Pinch ground cloves 1-2 Tbs water 2 Tbs sugar 2 tsp lemon juice Heat oil in a sauté pan on medium-high flame; add apples and cook for 2 minutes. Then add the ground cinnamon and cloves mix well. Cover, lower the heat to medium-low and cook for 15~20 minutes. Add 1~2 tablespoons water and break the apples lightly. Uncover and cook for 10 more minutes or until the applesauce thickens. Stir in sugar and cook for 2 more minutes or until the sugar has dissolved. Finally add the lemon juice and turn off the heat. Cool completely and store in the fridge for later use. NOTE: Make sure to squeeze all of the water from the grated potatoes, using your hands or a paper towel. Do not touch the latkes while cooking to make sure that they crisp up evenly. Gently press on them with a spatula to ensure they cook up crispy. These vegan potato latkes can be made ahead of time. Completely cool cooked pancakes, store in an airtight container in the fridge for 2 days and in the freezer for up to 2 months. When ready to serve, bake them in the oven at 175°C for about 7~10 minutes or until heated through and crispy. Use crisp sweet-tart apples.
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