Potato Latkes With Homemade Applesauce Recipe
Ingredients
| Homemade Applesauce | ||
| Potatoes | 4 Large | |
| Onion | 1 Medium | |
| Egg | 1 Large | |
| 2 tablespoons all purpose flour or matzoh meal | ||
| 1 tablespoon minced fresh parsley or dill | ||
| Lemon juice | 1 Tablespoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon coarsely ground black pepper | ||
| Vegetable oil | 3/4 Cup (16 tbs) (For frying) | |
Directions
Prepare Homemade Applesauce; cover and refrigerate until serving time.
Peel and finely shred potatoes and onion into colander.
With hand, squeeze to press out as much liquid as possible.
Place potato mixture in medium bowl; stir in egg, flour, parsley, lemon juice, baking powder, salt, and pepper.
Preheat oven to 250°F.
Heat 3 tablespoons vegetable oil in 12 inch skillet over medium heat until hot but not smoking.
Drop potato mixture by scant 1/4 cups into hot skillet, cooking 5 latkes at a time.
With back of spoon, flatten each latke into a 3 inch round.
Cook latkes about 4 to 5 minutes, until undersides are golden.
With pancake turner, turn latkes and cook 4 to 5 minutes longer, until second sides are golden brown and crisp.
With slotted pancake turner, remove latkes to paper towels to drain and keep warm on cookie sheet lined with paper towels in the oven.
Repeat with remaining potato mixture, stirring thoroughly before frying each batch and using 3 tablespoons hot vegetable oil per batch.
Peel and finely shred potatoes and onion into colander.
With hand, squeeze to press out as much liquid as possible.
Place potato mixture in medium bowl; stir in egg, flour, parsley, lemon juice, baking powder, salt, and pepper.
Preheat oven to 250°F.
Heat 3 tablespoons vegetable oil in 12 inch skillet over medium heat until hot but not smoking.
Drop potato mixture by scant 1/4 cups into hot skillet, cooking 5 latkes at a time.
With back of spoon, flatten each latke into a 3 inch round.
Cook latkes about 4 to 5 minutes, until undersides are golden.
With pancake turner, turn latkes and cook 4 to 5 minutes longer, until second sides are golden brown and crisp.
With slotted pancake turner, remove latkes to paper towels to drain and keep warm on cookie sheet lined with paper towels in the oven.
Repeat with remaining potato mixture, stirring thoroughly before frying each batch and using 3 tablespoons hot vegetable oil per batch.
Chef
