Classic Potato Latkes With Chunky Applesauce Recipes

POTATO LATKES

Steps:

• Grate potato and onion using the large holes on the grater. Alternately you can use the food processor to shred the veggies - this will be helpful when working with a larger batch.
• Place the grated veggies in a colander that is in turn placed on a plate or bowl to catch the excess liquid.
• Use your hands to squeeze as much as liquid as you can from the grated potato & onions. Collect the drained liquid and let it stand for a few minutes so that the potato starch settles in the bottom.
• Add the squeezed out potato & onions to a mixing bowl. Add the flour, chopped parsley, salt and pepper. Also add the potato starch and mix well.
• Heat oil in a nonstick pan on medium flame. Scoop ¼cup of potato mixture into the skillet and spread it into a evenly flat pancake. Cook until the bottom is golden, about 2~3 minutes. Press with spatula lightly to crisp up the edges. Flip gently and continue cooking until golden and crispy on the second side, about 2 minutes
• Remove the pancakes onto an inverted wire rack that is placed on a paper lined plate. Serve immediately.
• Heat oil in a saute pan on medium-high flame; add apples and cook for 2 minutes. Then add the ground cinnamon and cloves, mix well. Cover, lower the heat to medium-low and cook for 15~20 minutes.
• Add 1~2 tablespoons water and break the apples lightly. Uncover and cook for 10 more minutes or until the applesauce thickens.
• Stir in sugar and cook for 2 more minutes or until the sugar has dissolved.
• Finally add the lemon juice and turn off the heat. Cool completely and store in the fridge for later use.

CLASSIC POTATO LATKES WITH CHUNKY APPLESAUCE

Steps:

• To make Chunky Applesauce: Heat oil in large skillet over medium-high heat. Add apples, and sauté 2 minutes. Add cinnamon and cloves, cover, and reduce heat to medium-low. Cook 15 to 20 minutes, or until apples are tender, adding 1 to 2 Tbs. water, if necessary. Uncover, and cook 10 minutes more, or until applesauce has thickened. Stir in sugar, and cook 2 minutes, or until sugar has dissolved. Stir in lemon juice, and cool. To make Latkes: Grate potatoes and onion with coarse grating disk of food processor or large holes of box grater, alternating onion and potato. (The acid in the onion helps prevent potato from discoloring.) Transfer to colander, and squeeze mixture by handfuls to remove as much liquid as possible. Transfer mixture to large bowl, and stir in parsley, egg, flour, baking powder, salt, and pepper. Heat oil in large nonstick skillet over medium heat. Spoon 2 Tbs. potato mixture into pan for each Latke. Flatten with back of spoon so each is about 2 1/2 to 3 inches in diameter. Fry 4 minutes per side, or until cooked through, golden brown, and crisp, turning carefully with 2 spatulas so oil doesn't splatter. Stir potato mixture between Latke batches. Serve hot Latkes with applesauce and sour cream, if using. Related: Spiced Cauliflower Latkes Vegan Leek and Potato Latkes

POTATO LATKES WITH HOMEMADE APPLESAUCE

Steps:

• TO MAKE LATKES: Shred potatoes in a food processor; transfer to a bowl. Add water to cover; let stand 10 minutes. Drain and squeeze well; return potatoes to bowl.
• Stir together potato, eggs and next 4 ingredients until blended.
• Pour oil to a depth of 1/2 inch into a large heavy skillet; heat over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; fry 4 minutes on each side or until golden. Drain on paper towels. Serve with sour cream and Homemade Applesauce, if desired.
• TO MAKE APPLESAUCE: Bring all applesauce ingredients to a boil in a Dutch oven; reduce heat and simmer, stirring once, 45 minutes. Drain; remove and discard cinnamon.
• Process apple mixture in a blender until smooth. Yield: 10 cups.

POTATO LATKES I

Steps:

• Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
• In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
• In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!