- 6 tablespoons dairy-free sour cream (Tofutti makes one that is often sold in regular supermarkets as well as Whole Foods)
- 1 tablespoon chopped chipotle chile, canned in adobo sauce
- 3/4 teaspoon grated lime rind
- 1 teaspoon fresh lime juice
- 6 cups shredded peeled baking potato (about 1 1/2 pounds)
- 1 cup grated fresh onion
- 6 tablespoons all-purpose flour
- 1/2 cup chopped fresh cilantro (optional – I omitted since I don’t love cilantro)
- 2 tablespoons finely chopped seeded jalapeño pepper (handle carefully, jalapeno oil can burn! I have a funny story about this – totally at my expense. Another time….)
- 1 tsp baking soda
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 cup olive oil
- To make dip: Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.
- Place grated potatoes in ice water. After 10 minutes, remove potatoes to colander and reserve water. Let water sit for 10 more minutes while potato starch settles at bottom.
- Carefully pour out water, retaining potato starch. This will help create a crispy latke when fried.
- Combine potato and onion in a colander. Drain 15 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, potato starch, flour, and next 5 ingredients (through salt) in a large bowl; toss well.
- Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pack together and pour mixture into pan; flatten slightly with back of spoon or spatula. Repeat the procedure to form remaining latkes. Sauté 3 – 4 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total.
Serve with sour cream mixture.