LATKES WITH HOMEMADE APPLESAUCE

By: Artists & Fleas

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Upgrade your latkes with this delicious homemade apple sauce.

Ingredients: Makes 25 - 30 Latkes

5 large russet potatoes, peeled and coarsely grated

2 purple potatoes, peeled and coarsely grated (these are optional for color, flavor, and texture) 

2 Vadalia onions, finely grated

1 leek, thoroughly washed and white portion cut into rounds

1 zucchini, coarsely grated

3-4 large eggs (use 4 if you are using the purple potatoes)

2-3 tablespoons breadcrumbs

Kosher salt and fresh ground pepper

1 ½ teaspoons of za’atar (optional)

1 cup (240 ml) oil for frying

Applesauce Recipe:

6 pounds (2.7 kg) apples, peeled, cored and sliced

1 cup (240 ml) fresh apple cider (apple juice can be substituted here)

½ cup (100g) firmly packed dark brown sugar

2 tablespoons of honey

1 teaspoon ground cinnamon

Directions:

1. In a large bowl, combine grated potatoes, onions, carrot, leek, and zucchini. 

2. Transfer the mixture to a clean dishtowel and form a bundle.  Squeeze, twisting, the bundle to remove as much liquid as possible. 

3. Return the potato mixture to the bowl and add the eggs, breadcrumbs, a little salt and pepper and the za’atar, if using. 

4. Heat the oil in a cast iron skillet or ceramic non-stick frying pan over high heat.  Scoop heaping spoonful’s of the batter into the pan and pat or press them down to form pancakes. 

5. Fry the pancakes for 2-3 minutes on each side until golden brown and cooked through at the center. Adjust the heat if the pan smoking or if they are taking too long to cook and appear pale even after several minutes. 

6. Drain the pancakes on a paper towel – lined plate, sprinkle with a pinch of salt and place in a warm oven while making the remaining latkes, heating additional oil for each batch.

7. Serve hot with applesauce (recipe below) and sour cream.   

Applesauce Directions:  

1.     In a large sauce-pot, combine all ingredients and cook over medium –low heat, stirring frequently to prevent scorching, for 25 – 30 minutes, or until apples are soft and fragrant.  Transfer the cooked apples to a bowl, and cool until tepid. 

2.     In a blender or food processor with a knife blade attached, puree the fruit until it reaches the desired consistency.  Some may like chunky, some may like smooth. Taste and be your own judge. 

3.     Refrigerate to chill or serve the sauce at room temperature. 

4.     Transfer leftover applesauce to a glass jar and store in refrigerator for up to 5 days. 

courtesy of Abrams books