Potato Latkas with Apple Sauce and Sour Cream
Potato Latkas with Apple Sauce and Sour Cream are shredded potato pancakes fried in oil. Traditionally, people serve them on the Jewish holiday of Hanukkah. However, my Jewish grandmother used to make them every time I visited her. So, when my daughters were very little, and used to wake up very early, these potato latkas were one of the breakfast dishes I made for them. These days, I make them on each and every Jewish holiday. And, since tonight is the first night of Hanukkah, I had to make them!
The Equipment You Need for these Potato Pancakes
- A Cast Iron Skillet- I highly recommend this for frying your latkas.
- A Grater- Use this to grate your potatoes and onions.
The Ingredients Needed for Potato Latkas with Apple Sauce and Sour Cream
- Apples- I like to cook with green apples.
- Potatoes- Use Idaho russet potatoes.
- Onions- Use yellow onions.
- Matzo Meal- Find this in the Jewish foods section of your market.
- Oil- Use vegetable oil.
How I Made My Latkas
- First, I peeled and grated the potatoes and onions. My onions were incredibly pungent, and made me cry.
- Next, I put my potatoes and onions in a dish cloth and squeezed out all their liquid.
- Then, I put my potatoes and onions in a bowl and stirred in the rest of the ingredients.
- Next, I heated up my oil. I knew it was hot enough when the oil sizzled as soon as I dropped in a spoon of potatoes.
- Then, I fried my latkas. It is important to make sure they fully cook in the middles, so if they start to cook too quickly, turn down the heat.
- Finally, I drained all the potato pancakes on a wire rack.
I like to make these Potato Latkas with Apple Sauce and Sour Cream early in the day, and then heat them up later. If you love potatoes, you must try these delicious potato pancakes.
Potato Latkes with Apple Sauce and Sour Cream
Potato pancakes with homemade applesauce.
Ingredients
For the Apple Sauce:
- 4 Granny Smith apples, peeled, cored and cut in 8 pieces each
- 2 tbsp. light brown sugar
- 1 tsp. cinnamon
- 1 tbsp. water
For the Potato Latkas:
- 3 cups peeled and shredded russet potatoes
- 1 cup grated yellow onions
- 2 large beaten eggs
- ¼ cup matzo meal or all purpose flour
- 1 tsp. kosher salt
- ¼ tsp. black pepper
- 1 cup vegetable oil
- 1 cup sour cream
Instructions
- Begin by making the applesauce: In a three quart saucepan, place all the ingredients and bring them to a simmer, covered. Cook about twenty minutes, until they are tender. If you like smooth apple sauce, process them in a food processor until they're smooth.
- While the apples simmer, start the latkas: Place the shredded potatoes and onions in a dish cloth and wring out all the water. Then, place them in a large bowl. Add the matzo meal, egg, salt, and pepper, and stir until combined.
- In a large cast iron skillet, heat a quarter inch of oil on medium heat. The oil is hot enough when a teaspoon of the mixture starts to sizzle right away.
- Form the potatoes into little patties, using about three tablespoons of potatoes for each one. Place about six in the pan at once. Flatten them out with the spatula, so they cook more evenly. Cook them on both sides until they are dark golden brown and crispy. Do not turn them more than once. If they start to brown too quickly, turn down the heat.
- Drain the cooked latkas on a wire rack over a sheet pan. If you wish to reheat these later, reheat them on this rack at 350 degrees for about 15 minutes.
- Serve these with applesauce and sour cream.
Tried this recipe?Let us know how it was!
