Festive Latkes, Applesauce and Turmeric Lates
Knife, grater, chopping board, mixing bowl, frying pan, saucepan, strainer, blender, wire rack, kitchen roll/ parchment
Peel and grate potatoes
Place potatoes in a seive and run under tap to remove starch (until water runs clear) Then squeeze out excess liquid and place in mixing bowl.
Grate the rest of the veg and add to the bowl.
Now add the flour, using hands to coat veg well.
Crack eggs and add to the mix
In a frying pan heat 600 ml vegetable oil.
Using a desert spoon, flatten out each latke in your hand, before dropping it into the hot oil for a few minutes to cook.
Once lightly toasted, remove with a slotted spoon and place onto kitchen paper.
Dip latkes into pots of apple sauce and sour cream/ greek yoghurt.
Peel core and dice apples
Transfer to a pan with 1 cup water, apple cyder vinegar and maple syrup.
Simmer for approx 30 mins, or until softened
Stir with wooden spoon to create a purée or use hand blender.
3 large potatoes (preferably maris piper)
plus optional sweet potato / parsnip / carrot
2 medium eggs
1/3 cup plain flour/buckwheat flour or breadcrumbs
salt and pepper
oil to fry (olive oil /avocado/peanut)
3 golden delicious apples
1 tbsp apple cider vinegar
1 tsp maple syrup
(additional dip: Sour cream)
Turmeric Lates (makes 2 cups)
400ml almond / soy/oat milk
1/2 tsp ground turmeric
1 cinnamon stick
1 tsp maple syrup/ honey