Potato Latkes Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Latkes:
5 medium to large potatoes
1-2 onions (depending on your taste)
3 eggs
½ c flour
Salt to taste
Applesauce:
10 lb apples, peeled, cored and cut into eighths. Softer apples are best--Macintosh and Macouns work well. Cortlands are good. Stay away from Delicious and harder apples.
Sugar "to taste"
Cinnamon "hearts"--small, red, "spicy" candies that add both color and flavor. Try looking for them in the baking section or in the candy section. This is my grandmother's secret ingredient.
|
|
Directions: |
Directions:Latkes:
Scrub the potatoes to make them clean. It’s not necessary to peel the potatoes, but you can. Grate the potatoes–-you can use a hand grater, but I use the grating blade on my food processor. Chop the onions into small pieces. Puree the onion and potatoes together. After the potatoes are grated, use the chopping blade of the food processor to make the potatoes and onions smoother. Puree for a minute or so – smooth, but not mushy. Drain – use a colander to drain the potato liquid (the starch) from the potatoes. Squeeze gently to get most of the liquid out. Add eggs and flour and mix well. Add salt to taste. Put about a half inch of oil in a deep frying pan and put it on medium high. The oil is hot enough when a drop of water “bounces” off of the pan surface. Put ¼ cup of the potato mixture in the pan for each latke. When the bottom is set, use a spatula to move it slightly so it doesn't’ stick. Flip over after about a minute – it should be well browned. The exact time will depend on your stove and pan. Drain – when the latkes are cooked through, put them on a paper towel to drain, and then on a cookie sheet. Keep warm – put latkes in a low oven to keep warm while you cook the rest.
Applesauce:
Peel, core, and cut up the apples. Put in a sauce pan with just enough water to cover the bottom of the pan. Apples have a lot of water in them, so once they start cooking, you’ll have plenty of liquid. Add ½ cup of the red candies. Cover and simmer for 10-15 minutes, mixing several times as they cook. Apples should be very soft – so you can mash them with a fork. Mash all the apples and mix to smooth them. I like it a little chunky, but you could puree in a food processor if you want. Apple sauce can be eaten warm, at room temperature, or cold. |
|
Personal
Notes: |
Personal
Notes: This is my “go to” for MELS International Night and the Harvest Feast. It’s a holiday dish, but also something I grew up with as a “staple.” It feels “homey” to me, and not special. But when I cook it for people who grew up in different cultures, I realize that, for them, it’s different, and special. The applesauce recipe, with its “secret ingredient,” was my Grandmother’s. She had a nephew who was in the candy business, and always had a stash of cinnamon hearts. When she passed away, we found a huge jar of them in her kitchen.
|
|
This recipe for Potato Latkes is from