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.
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