Turmeric Latkes with Chili Crisp Sour Cream
- Cooking time5 min
- Prep time25 min
- Servings5
For the Latkes:
- 1 cup Violife Just Like Cheddar Shreds
- 2 ½ pounds russet potatoes
- 1 medium yellow onion
- 2 eggs, beaten or 2 flax eggs (5 tablespoons water mixed with 2 tablespoons flaxseed meal)
- 3 scallions, thinly sliced
- 2 tablespoons all-purpose flour
- ½ cup vegetable oil
- 1 teaspoon ground turmeric
- 1 ½ teaspoons ground black pepper
- 1 tablespoon salt
For dipping and topping:
- ½ cup Violife Just Like sour cream
- 1 tablespoons Chili crisp, or more to taste
- Peel the potatoes and onion. Line a large bowl with cheesecloth or a clean kitchen towel. Grate potatoes and onion into the bowl. Gather the corners of the cheesecloth or towel and form a bundle. Squeeze out as much moisture from the vegetables as possible and transfer to another bowl. Note: This is an important step! The more moisture you can squeeze out of the vegetables, the crispier the latkes will be.
- Add the beaten eggs or flax eggs to the drained vegetables along with the white pieces of sliced scallions (reserve the green slices for garnish), Violife cheddar shreds, flour, salt, black pepper, and turmeric. Gently stir until well combined. Form this mixture into about 10 latke portions.
- Heat the vegetable oil in a large skillet until it shimmers. Carefully pan fry the latkes in hot oil. Flip the latkes after about 3-4 minutes, or when they are golden brown and crispy on bottom. Fry until the second side is golden brown and crispy. Transfer the latkes to a wire rack.
- Mix Violife Sour Cream with chili crisp and serve on top of the latkes or on the side for dipping. Garnish green sliced scallions on top of everything.