Spanish Potato Latkes with Chipotle Sour Cream

This recipe makes an incredible latke that is filled with flavor but is not too spicy.
The heat comes from the chipotle pepper and adobo sauce that is mixed into the sour cream and balanced with zesty lime and a bit of sweet agave. 

Spanish Potato Latkes with Chipotle Sour Cream 

INGREDIENTS: 

Latkes

• 2 Tbs. ground flaxseed + 6 Tbs. warm water
• 1 ½ lbs. baking potatoes (about 2 potatoes), grated
• ½ yellow onion, grated and squeezed dry
• 1 tsp. baking powder
• ½ cup chickpea flour
• 1 Tbs. fresh cilantro, chopped
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1 tsp. chile powder
• 1 tsp. Kosher salt
• ½ tsp. black pepper
• Vegetable oil for frying
• Fresh cilantro, chopped, for garnish

Chipotle Sour Cream

• 8 oz. vegan sour cream
• 1 chipotle pepper in adobo sauce, seeded and finely minced
• 1/2 – 1 tsp. adobo sauce (depending how hot you want it)
• 1 tsp. agave nectar
• Zest and juice of one lime
• Salt and pepper to taste

PREPARATION:

1. Mix the flaxseed with the water in a small bowl and let sit to thicken. Meanwhile, grate the potatoes. Wrap them in a clean dishtowel and squeeze the excess liquid out of them. Transfer the potatoes to a large bowl. Grate the onion and squeeze the onion to remove the excess liquid. Add the onion to the potatoes.
2. Add the flaxseed/water mixture to the bowl. This is your binder. Add all the other ingredients to the bowl and mix well. Use your judgment whether the mixture feels like it will hold; if it feels very loose, add more flour (you could also add some potato starch if you want).
3. Heat a few tablespoons of oil in a large skillet. Using a tablespoon/soup spoon, carefully place spoonfuls of the potato mixture into the pan. Flatten each latke with the back of the spoon. Cook until browned, about 4 minutes, then flip and cook the other side, about 2-3 minutes. Transfer the latkes to a paper-towel lined plate to drain. Sprinkle with salt.
4. Make sure the oil stays hot but is not too hot. If the outsides of the latkes are browned before the potato cooks, it’s too hot. Add more oil as needed between batches. Keep the latkes warm by placing them in a 200 degree oven on a baking sheet with a cooling rack on top, covered with foil. This makes about 15 -18 latkes. Garnish with cilantro. Serve while hot with the chipotle sour cream.
5. To make the sour cream: combine all the ingredients and mix well. Cover and refrigerate until ready to serve

https://www.onegreenplanet.org/vegan-food/5-vegan-latke-recipes-just-in-time-for-hannukah/