Most latkes recipes use eggs. However, since our hens are taking the winter off, Sam and I have not been eating eggs. This recipe uses ground flax seed paste. I served these with applesauce. I have usually had latkes with applesauce and sour cream, which has always been wonderful. But we have also cut back on dairy in our household, so I served these will homemade applesauce. Make no mistake, we did not miss either the eggs or the sour cream while munching these latkes!
Spicy Potato Latkes
I had latkes laced with minced jalapenos this week that were divine. We grow our own food, and make a special effort not to purchase produce in the store. In this recipe I used our own dried chilies instead of fresh ones. I think they turned out wonderfully.
There are two key steps to making great latkes that one simply can’t ignore: squeezing the liquid out of the shredded potatoes and using a lot of oil for frying. DO NOT skip these steps, believe me. I have neglected these two precious steps in the past, only to be stuck with a burned, mushy scramble of potatoes.
About 2 pounds potatoes, scrubbed
3 small white onions, peeled
1-4 dried chilies, of varying heat, minced
1/4 ground flax seed paste (ground flax seeds mixed with enough water to form a paste)
1 TBS salt
pepper to taste
high heat vegetable oil (safflower, grape seed or canola)
Grate potatoes and onions with a box grater or with the grated attachment of a food processor. Place in colander and sprinkle generously with the salt. Place in sink and set aside for 30 minutes. After 30 minutes, squeeze out all excess liquid, until potato mixture is just slightly moist. Place potato mixture into medium-sized bowl. Add minced peppers, ground pepper, and flax seed paste and combine well into the potato mixture with your hands. If the mixture does not hold together when pressed, use more flax seed paste.
Heat 1-inch of oil in a medium cast iron skillet over medium-high heat. This will take at least 10 minutes. Test the oil with a small bit of potato before proceeding. It should sizzle and jump around in the oil. Using your fingers, form small, flat patties, about 2-inches in diameter, and drop them into the oil. Leave about 1-inch of room between the latkes as they cook. They take between 2-5 minutes to cook on each side. Place finished latkes on a towel-covered plate to absorb excess oil. They are best served warm.
Makes 20 latkes.