Level up your latkes with sauerkraut and a lemon dill sour cream for dipping! They make the perfect brunch idea or holiday party appie!
To make the lemon dill sour cream, drain and rinse the raw cashews from the soaking water. Place in a high powered blender with the remaining ingredients and blend until very smooth.
Refrigerate the sour cream until ready to serve with the latkes. If you have leftover sour cream, it makes a great green goddess salad dressing if you thin it out with a bit of water!
The best way to shred the potatoes and onion for the latkes is with the small grating disc in a food processor. If you don’t have that, you can hand grate using a box grater.
Once the potatoes and onion are shredded, do the following in 2 batches. Using a clean dish towel, nut milk bag, or cheese cloth squeeze the moisture from the potato shreds, onion shreds, and sauerkraut. Ideally, you will use a second clean dish towel to squeeze even more moisture out. The more moisture you remove, the crispier the latkes.
Set potato mixture aside in a large salad spinner or a mixing bowl. If using a salad spinner, spin the potato, onion and sauerkraut mixture to remove even more residual moisture. Either continue to mix up the latkes with remaining ingredients in the bowl of the salad spinner or a clean mixing bowl. Add the thickened flax mixture, matzo meal, dill, sea salt, ground black pepper, and granulated garlic. Use your hands to combine well and evenly.
In a cast iron pan, on medium-heat, pour the vegetable oil to coat the bottom of the pan. Start forming the first batch of latkes by using a 1/4 measuring cup to scoop out some of the potato mixture. Pour it into your palm and slightly flatten it using your fingers from the opposite hand. Once the oil is hot, use a spatula to slide the latke into the hot oil away from you to minimize splashing.