Crispy Traditional Potato Latkes with Golden Cinnamon Applesauce
added 03/07/08
Makes about 24 pancakes
2 lbs. russet or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper, to taste
Vegetable oil for frying
Peel the potatoes. Using a grater or a food processor,
coarsely grate the potatoes and onion. Place the grated vegetables
in a fine mesh strainer or tea towel and squeeze out all the liquid
into a bowl. The potato starch will settle to the bottom of the
bowl; reserve that after you have carefully poured off the water.
Mix the potato and onion with the potato starch. Add the green onions,
egg, salt, and pepper.
Heat a griddle or non-stick pan and coat lightly
with vegetable oil.
Take about 2 tablespoons of the potato mixture and
place it on the griddle, flattening it into a pancake with a spatula.
Fry for a few minutes until golden brown, then flip the pancake
over and brown the other side. Remove to paper towels to drain.
Serve immediately with applesauce.(Recipe follows.)
Variation: If you want a thicker, more traditional pancake, add
an extra egg, plus 1/3 cup matzah meal to the batter.
—Jewish Cooking in America, by Joan Nathan
Golden Cinnamon Applesauce
Serves 8
Great on potato latkes, spread on toast, rice cakes,
or muffins, or all by itself.
9 Golden Delicious apples, peeled, cored and chopped
2 Tbs. lemon juice
3 Tbs. brown sugar
2 Tbs. water
1/2 tsp. ground cinnamon
In a large pot, combine all ingredients. Cover and
simmer 20 to 30 minutes, stirring frequently, until the apples are
very tender. Remove from heat. Coarsely mash the apples. Transfer
to a bowl and serve warm, or cover and chill.
—Prevention Magazine
