1lb Russet potatoes
½ lb sweet potato
½ lb parsnip
1 medium red onion
2-3 green onions
2 tbs finely ground flaxseed meal
½ tsp Himalayan black salt
1 ½ tsp sea salt
½ cup chickpea flour
½ tsp ground black pepper
Sunflower oil for frying
1 cup homemade or prepared apple sauce
½ cup strawberries
1 cup plant-based sour cream or plain unsweetened yogurt
Wash, peel and shred all the veggies. Place in a medium mixing bowl and squeeze the water out of the potatoes.
Thinly slice the green onion into rings and add to the veggies, reserving 2-3 tablespoons for garnish.
Add the dry ingredients, mixing well.
Heat a griddle, cast iron pan, or nonstick pan over medium-low heat and preheat the oven to 250 degrees Fahrenheit.
Add enough oil to the pan to shallow fry — the dept of the oil should be just under ¼ inch.
Test the oil with a shred of potato to ensure it’s hot enough to fry.
Fry 2 tablespoon sized portions of the latke mixture, keeping space between each latke.
Flip onto the other side after about 3 minutes – be careful not to splash yourself with hot oil.
Once golden brown on both sizes, place in the preheated oven on a sheet pan lined with a resting rack to keep warm while the remaining latkes are frying.
Puree the strawberries and applesauce together in a blender or food processor.
Heat the sauce to a simmer and keep warm until ready to serve.
Place the latkes on individual plates or a large platter. Garnish with the reserved sliced green onion, strawberry applesauce and vegan sour cream as desired.