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Potato Latkes With Homemade Applesauce

Western.Chefs's picture
Ingredients
  Baking potatoes 4 Large
  Onion 1 Medium
  Egg 1 Large
  All purpose flour/Matzoh meal 2 Tablespoon
  Minced fresh parsley/Minced fresh dill 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon
  Vegetable oil 3⁄4 Cup (12 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Main Dish
Method: 
Fried
Dish: 
Pancake
Ingredient: 
Vegetable
Interest: 
Everyday

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