These are sauteed pancakes, and delicious. This is the way my grandmother made them, and they were served at the Jewish holidays of Hanukah and during the 8 days of Passover, but not at the Seder (dinner and religious service), but for a light supper. They are good served as a side dish with the Winter Vegetable Plate in my cookbook. If you don't have Matzo Meal (which is also great for breading meat or fish),substitute all purpose flour.
- Peel potatoes, apple, and onion.
- Put them through a meat grinder, if you have one. Alternatively, grate them in food prcessor or blender.
- Pour off some of the excess water from grated potatoes.
- Beat eggs lightly in medium bowl and add grated potato mixture, salt, and matzo meal or flour.
- Pour about 1" of oil in large skillet and heat until a few drops of water sizzle when they hit the oil.
- Drop the mixture by tablespoons into the hot oil.
- Brown latkes to golden color, then flip over and brown the other side.
- Immediately remove to double or triple layer of paper towels to drain. Serve hot, with apple sauce and sour cream'.
- If you can't serve at once, put in 190 deg. F oven. I put each batch in the oven as soon as they are drained, so that all are good and crisp. I also usually double or triple the recipe according to the number of people eating.
Followed this recipe exactly. I think adding the apple stops the potato from going brown and gives the latkes an interesting taste. I served them with fish so left off the apple sauce. I made these for the Let's P-A-R-T-Y December Cooking event 2009.