Stuffed Latkes
Makes 1 dozen latkes
Latkes:
- 1½ lb. Yukon Gold or russet potatoes, grated and squeezed dry through a towel or cloth
- 1 yellow onion, minced
- 2 tbsp. vegan mayonnaise
- ½ c. flour
- 1 tsp. baking powder
- 1 tsp. salt
- ¼ c. canola oil for frying, plus more as needed
Stuffing:
- ½ c. dried cranberries
- ½ c. Fuji apples, peeled, cored, and diced
- 1 tbsp. prepared horseradish
- 1 tsp. fresh dill, chopped
- ¾ c. vegan cream cheese, softened
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Instructions:
- In a large bowl, combine the potatoes, onion, mayonnaise, flour, baking powder, and salt until thoroughly mixed.
- Heat the oil in a large, high-sided skillet over medium-high heat.
- Form the mixture into patties, and carefully place half of them in the hot oil, making sure to space them apart. Fry them for 3–4 minutes or until golden brown and cooked through, flipping once halfway. Remove the latkes from the oil, and let drain on a paper towel-lined plate. Repeat with the remaining patties.
- In a medium bowl, fold together the stuffing ingredients until well combined.
- Scoop a spoonful of stuffing onto a latke, and top with another latke to create a sandwich. Repeat with the remaining stuffing and latkes.
Tip: The stuffing will keep refrigerated for up to two weeks for easy plan-ahead prep.
