Latkes With Fennel and Avocado Tartare [Vegan]

This innovative twist reinvigorates the traditional German latke-eating experience by pairing them with a tangy creme fraiche and sweet applesauce. The harmonious union of fennel’s anise notes, dill’s bright zing, green apple’s subtle sweetness, and pungent horseradish finds perfect equilibrium in the richness of avocado and the satisfying crunch of crispy latkes. The leftover tartare makes for a fantastic spread in sandwiches and wraps.

Contents

Crunchy Latkes with Fennel-Infused Avocado Tartare, a Harmonious Vegan Delight (Vegan)To make these innovative latkes with fennel and avocado tartare, you’ll need the following ingredients: 1. 2 large potatoes peeled 2. 1/2 cup all-purpose flour 3. 1 teaspoon salt 4. 1/4 teaspoon black pepper 5. 1/4 teaspoon baking soda 6. 1/2 cup aquafaba (liquid from canned chickpeas) 7. 1/4 cup grated fennel bulb 8. 1 ripe avocado 9. Juice of 1 lemon 10. 1/4 cup olive oil 11. Fresh parsley leaves To prepare latkes with fennel and avocado tartare, start by peeling the avocados and cutting them into small pieces. Then, finely chop the fronds of fresh dill and add it to a mixing bowl. Next, slice the red onion thinly and add it to the bowl along with a squeeze of lemon juice.

Crunchy Latkes with Fennel-Infused Avocado Tartare, a Harmonious Vegan Delight

(Vegan)

To make these innovative latkes with fennel and avocado tartare, you’ll need the following ingredients:

1. 2 large potatoes peeled
2. 1/2 cup all-purpose flour
3. 1 teaspoon salt
4. 1/4 teaspoon black pepper
5. 1/4 teaspoon baking soda
6. 1/2 cup aquafaba (liquid from canned chickpeas)
7. 1/4 cup grated fennel bulb
8. 1 ripe avocado
9. Juice of 1 lemon
10. 1/4 cup olive oil
11. Fresh parsley leaves

3 potatoes
1 onion
Salt, to taste
Black pepper, freshly ground
Neutral-tasting vegetable oil, for frying

Fennel
1/2 cucumber
Green apple
1 avocado, halved
3 tablespoons fresh lemon juice
1/4 teaspoon salt
Black pepper, freshly ground
Add a pinch of prepared horseradish or grate fresh horseradish to taste.
Bundle of fresh dill
Capers (optional)

To prepare latkes with fennel and avocado tartare, start by peeling the avocados and cutting them into small pieces. Then, finely chop the fronds of fresh dill and add it to a mixing bowl. Next, slice the red onion thinly and add it to the bowl along with a squeeze of lemon juice.

Grate potatoes and onion coarsely. Arrange a medley of grated vegetables in a bowl, then infuse them with a pinch of salt to bring out their natural flavors. Collect the mixture within a kitchen towel and wring out as much moisture as you can. Allow the mixture to pass through a fine-mesh sieve, allowing excess liquid to drain away. As the steaks rest and drain their juices, prepare the tartare by finely chopping the raw beef into a smooth consistency.
Add a dash of oil to a hot skillet and let it simmer. Wrap the bottom of a smaller skillet or heavy pot with kitchen foil. Verify the seasoning by adding a pinch of black pepper to the potato mixture. Next, introduce a small potato strip into the skillet; when the oil begins to sizzle vigorously, you’ll know it’s at the ideal temperature.
Gently pour in small, approximately two-tablespoon portions of the potato mixture into the pan, then use the back of the spoon to gently press each portion into shape.
Cover the skillet with foil and cook the latkes over medium-high heat for approximately 2-3 minutes, or until they reach a golden brown hue. Fry the latkes for an additional 2-3 minutes on each side, or until they’re golden brown and crispy, ensuring even cooking by flipping and re-covering with the skillet lid as needed. Continue frying for an additional two to three minutes.
Position a large plate with a coffee filter or kitchen paper towels neatly aligned. Serve crispy, golden-brown latkes immediately once they’re cooked to perfection. Repeat the process with the remaining potato mixture. Ensure adequate lubrication by adding additional oil as needed to maintain optimal performance and prevent overheating between batches. Savoring the essence of fresh catches, indulge in the harmonious union of succulent seafood and bold flavors as you serve the dish promptly with a refreshing fennel and avocado tartare.

Slice fennel in half lengthwise, then separate the stalks from the bulb and remove the fibrous core. Slice the two fennel halves into quarters, then chop each quarter into fine slivers. Slice the stalks in half lengthwise, then cut each half into thin, uniform half-moons. Cut cucumbers and apples into small, uniform dice. Half the avocado.
Blend half of the avocado and squeeze in some lemon juice using an immersion blender, or mash them together with a fork for a rustic texture. Season the avocado mixture liberally with salt, black pepper, and a tangy drizzle of prepared horseradish. Combine vegetables and avocado dressing. Slice the remaining half of the avocado into halves or wedges. Chop the fresh dill herbs into tiny pieces, ensuring they’re well mince. Combine creamy avocado with fresh-tasting minced dill, along with a burst of salty flavor from the capers, to create a harmonious blend within the rest of the salad. Serve with latkes.

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