Here's a quick dinner when you're craving potatoes. I think of potato Latkes as french fries for grown ups. No ketchup though, instead it's served with horseradish sauce and cherry preserves. Recipe for Fennel Slaw included because fennel is both delicious and underrated.
1lb yukon gold potatoes
1 small onion, diced
2 Tbsp horseradish
1/2 cup vegan mayonnaise (divided)
2.5 Tbsp flour
1/2 tsp dried thyme
Salt and pepper
Fruit preserves of choice
1. In a small bowl, combine the horseradish, 1/4 cup of vegan mayonnaise and a pinch of salt. Stir until well combined.
2. Scrub potatoes and grate with a box grater into a large bowl. Squeeze the grated potato to remove as much of the water as possible. Discard the liquid, wipe the bowl clean, and return the grated potato. Mix in diced onion.
3. Combine grated potatoes, remaining 1/4 cup vegan mayonnaise, flour, thyme, 1 tsp salt, and 1/2 tsp pepper and stir well.
4. Place a large nonstick skillet over medium-high heat with 1/4 cup vegetable oil. Once the oil is hot, working in batches, use a 1/4 cup measuring cup of mixture, place each latke into the skillet, pressing down with the bottom of the measuring cup until each patty is about a half inch thick. Lower heat to medium and fry until golden brown and crispy, about 3 to 4 minutes per side. Transfer latkes to a paper-towel lined plate and season with salt.
5. Spread horseradish sauce over plate. Serve latkes over horseradish sauce and top with fruit preserves.
1 Fennel bulb
5 oz sugar snap peas (1 cup)
3 Tbsp white balsamic vinegar
1.5 Tbsp extra virgin olive oil
Salt & pepper
Cut the fennel bulb in half lengthwise, remove the V-shaped core, and thinly slice the bulb. Trim the sugar snap peas and thinly slice. Combine the sliced fennel, sugar snap peas, white balsamic vinegar, 1 tsp extra virgin olive oil, and a pinch of salt and pepper. Toss until coated evenly.
Recipe from Purple Carrot