You will get approximately a dozen latkes with this recipe.
6 organic Yukon Gold potatoes (1 1/2 pounds)
1 pinch of good sea salt, (I prefer Himalayan salt full of minerals)
1/4 cup EVOO (organic extra-virgin olive oil)
1 leek, white and pale green section halved and diced
2 TBSP gluten free bread crumbs
Fresh dill for garnish
1 cup unsweetened plain vegan yogurt such as coconut or soy ( I don’t eat a lot of soy but once in a while it is okay)
1 TBSP Fresh dill chopped
To make this sauce just stir together the yogurt and fresh chopped dill and refrigerate until needed.
To make the Latkes….
Cook unpeeled potatoes in salted water until the potatoes are tender when pierced with a fork. Drain and rinse under cold water. Let them stand until they are cool enough to handle. The reason you want to boil them in the skins keeps the spuds from absorbing too much water.
Heat a tablespoon of EVOO in skillet over medium heat and add chopped leek. Season with salt and pepper. Sautee leek until it has softened but not browned.
Peel potatoes and mash in a large bowl. Add sautéed leek and breadcrumbs and season with salt and pepper to taste. Stir to mix all ingredients well.
Shape approximately 1/4 cup of potato mixture into a patty and place aside. Continue forming latkes (patty) until you have used up all of the potato mixture.
Heat oil as needed, in large skillet over medium heat. Brown 3 or 4 latkes at a time on both sides, adding oil to the pan as needed to keep your latkes from sticking.
Garnish these yummy latkes with the dilled yogurt…or any favorite sauce.
You can do these with sweet potatoes too.
If you are not into frying…you could definitely put these on a cookie sheet and bake them in the oven. Broiling them in the final few minutes to brown them.
Who says vegan and gluten free eating is boring. I’m here to tell you that I enjoy the most delicious recipes and they are all healthy. Nourishment and peace of mind.