1/4 c grapeseed or other high heat frying oil (olive, coconut)
3 c green cabbage, shredded
3 c purple cabbage, shredded
1 c tart-sweet apple, thinly sliced and tossed in lemon juice
1/2 c golden raisins
2T cider vinegar
2T olive oil
2T honey
2 tsp. Shallot Salt
Instructions
In medium bowl, combine green and purple cabbages,
thinly sliced apples, raisins, cider vinegar, olive
oil, honey and shallot salt. Toss well to evenly
distribute and coat. Set aside.
Peel and grate potatoes. Press out any additional
liquid by squeezing with hands. Place into large
mixing bowl. Add grated onion and rice flour. Toss
to coat.
In small bowl, combine mustard, apple sauce, chia
seeds, baking powder, 2 tsp. salt and pepper. Mix
well to combine. Add mixture to potato mixture and
mix well to evenly distribute.
In large frying pan, coat pan with oil to fully
cover surface and heat to medium-high heat. Place
small ice cream scoopfuls of potato pancake
batter into pan, being careful not to crowd and
press down lightly to form pancakes.
Fry 4 minutes per side, or until lightly golden
brown and firm. Drain on paper towels and fry in
batches, adding more oil to pan for each. Should
yield 12 latkes.
Serving
Suggestions
To serve, layer 2 latkes in towers topped in between and on top with cabbage slaw
Originally Submitted
12/7/2015
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