Potato-Apple Latkes
- Reviews 2
Ready In: 30 mins
Serves: 8-10
Yields: 40 2
Ingredients
Latkes
- 1 egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1 tablespoon kosher salt
- 1⁄8 teaspoon fresh ground white pepper
- 4 baking potatoes, peeled and coarsely shredded (2 1/2 pounds)
- 1 medium onion, coarsely grated
- 1 granny smith apple (peeled, cored and coarsely shredded)
- canola oil, for frying
- schmaltz, for frying (see Note)
Vanilla Applesauce
- 1 lb mcintosh apple
- 1 lb granny smith apple
- 1 cup water
- 1 vanilla bean, split lengthwise
- 1 tablespoon fresh lemon juice
- sour cream, for serving
Directions
- In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes.
- In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Applesauce and sour cream.
- Vanilla Applesauce: Peel, core and quarter the apples. In a medium saucepan, combine the apples, water, vanilla and lemon juice and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the apples are tender, about 15 minutes. Let cool, then remove the vanilla bean and whisk until a chunky sauce forms.
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