- Serves 6 people (3-4 latkes per person)
- 5 cups baking potatoes, peeled and grated (about 4 large potatoes)
- 1 large onion, grated
- 2 eggs
- ½ cup rice flour (brown or white)
- 4-8 tablespoon coconut oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Smoked salmon
On a dish towel place grated potatoes and squeeze out as much liquid as possible. Repeat with grated onions. In a large bowl slightly beat eggs using a fork, add rice flour, salt and pepper. Mix to combine. Add potatoes and onion, using your hands thoroughly combine the egg mixture into the potatoes and onion.
In a large skillet over medium high temperature, heat 2 tablespoons of oil. Scoop ¼ cup of the potato mixture onto the skillet, flatten with a spatula and cook 2-3 minutes on each side or until golden brown. Remove from pan and place on paper towels to drain excess oil. Continue this process until all potato mixture has been cooked.
- Dairy Free Savory Cashew Cream Sauce
- 1 ¼ cup raw cashews
- ½ – ¾ cup water
- 1 garlic clove, peeled
- 1 tablespoon apple cider vinegar
- ¼ teaspoon Dijon mustard
- Salt and pepper to taste
In a small bowl soak cashews with enough water to cover them for 30 minutes to 3 hours, rinse cashews. Place cashews, water (start with ½ cup and add more as needed) garlic, vinegar, mustard, salt and pepper in a high-speed blender and process until smooth.
To assemble your Latke top the Latke with smoked salmon and a dollop of cashew cream sauce.