Autumn Latkes w/ Horseradish Dill Sour Cream | The Vegan Test Kitchen

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

eggs

💰Cheaper: flaxseed meal

Flaxseed meal can be used as a binder for vegan options.

Make horseradish dill sour cream: Grate 2 tablespoons of freshly grated horseradish and set aside.

Chop 1 cup of loosely packed dill and 3 cloves of garlic, removing the skins.

In a food processor, blend the drained soft tofu, apple cider vinegar, and agave syrup or pure maple syrup until smooth.

In a small saucepan, heat grapeseed oil over medium-low heat and sauté the crushed garlic for about 2 minutes until lightly browned, then discard the garlic.

Add the infused grapeseed oil to the tofu mixture along with the chopped dill and chill for at least 30 minutes.

Chop 1 shallot finely and chop fennel seeds.

Shred the sweet potato and beets using a food processor and place in a large mixing bowl.

Add the chopped shallot, all-purpose flour, a few dashes of black pepper, and chopped fennel seeds to the shredded veggies and mix well.

Add 1/4 cup of water to the mixture and stir until the flour is dissolved, creating a batter-like consistency.

Preheat a heavy-bottomed skillet over medium-high heat and add about 1/4 inch of olive oil to the bottom.

Form the vegetable mixture into balls and flatten them into pancakes before placing them in the skillet.

Fry the latkes for 5 minutes on the first side, then flip and fry for another 3-4 minutes until golden brown.

Transfer cooked latkes to a plate lined with paper towels to drain excess oil and serve immediately with the horseradish dill sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens