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Potato Latkes With Applesauce

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Ingredients
  Idaho potatoes 4 Large, peeled
  Onion 1 Small
  Eggs 2 , beaten
  Matzo meal 1⁄4 Cup (4 tbs)
  All purpose flour 3 Tablespoon
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Vegetable oil 2 Cup (32 tbs) (For Frying)
  Sour cream 1 Cup (16 tbs) (For Serving)
  Applesauce 1 Cup (16 tbs) (For Serving)
Directions

Coarsely grate the potatoes and onion on a box grater.
Squeeze the excess moisture from the potato mixture and place in a large bowl.
Add the beaten eggs, matzo, and flour and combine.
Let stand 10 minutes so the matzo absorbs all of the moisture.
Season with salt and pepper.
Add about 14 inch of oil to a large skillet or saute pan and place over medium-high heat, to about 350°F.
Form the latkes into cakes 2 1/2 inches in diameter.
Fry a batch of latkes 2 to 3 minutes on both sides until golden brown and crisp.
Drain on paper towels and keep warm in a 200°F oven.
Repeat until all the latkes are cooked.

Recipe Summary

Cuisine: 
Jewish
Method: 
Fried
Dish: 
Pancake
Ingredient: 
Potato

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