Traditional Latkes With Homemade Applesauce Recipes

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TRADITIONAL LATKES WITH HOMEMADE APPLESAUCE



Traditional Latkes with Homemade Applesauce image

It doesn't feel like Hanukah until I've had homemade latkes and the smell fills the house. When I was first married, my husband made his mom's latkes for me and they were truly the best! Now he is stuck making these every year. When you bite into a latke, you want crunch on the outside and a smooth potato flavor on the inside, with just enough salt. These traditional latkes will not disappoint. It is worth going the extra step of wringing out latke batter in cheesecloth to ensure that they are the crispiest latkes they can be! Serve them with homemade applesauce for an extra special Hanukah treat.

Provided by Julie Lieber

Categories     Main Course

Yield 6 People

Number Of Ingredients 13

6 Russet potatoes (Large ones, peeled and rough chopped)
1 Onion (large, rough chopped)
3 Eggs
salt and pepper to taste
Cheesecloth
Oil (for frying (Grapeseed, peanut or Canola))
6-8 Apples (peeled, cored and rough chopped (may favorites for sauce are Braeburn, but most other apples will be just fine))
Water
Cinnamon (optional)
Brown Sugar (optional)
Water
Cinnamon (optional)
Brown Sugar (optional)

Steps:

  • Place half of the rough chopped potatoes and onions in the food processor with the regular blade and pulse until they are finely chopped, just before they become too mushy.
  • Place in a large bowl and repeat with the remaining potatoes and onions. (Make sure to do a mixture of the potatoes and onions, as the onions will prevent the potatoes from turning brown).
  • In batches, place some of the potato and onion mixture into cheesecloth and wring out and discard all of accumulated liquid.
  • Place the now dried potato and onion mixture into a new bowl.
  • Continue to do this until you have dried out the rest of the potato and onion mixture.
  • Place the eggs in the now empty food processor and pulse until they are well mixed. Add the beaten eggs to bowl with the dry potato mixture and mix together well. The latke batter should be relatively yellow and eggy looking.
  • Season liberally with salt and some pepper. (If you are not scared of raw eggs, you may want to stick your finger in to make sure there is a slightly salty taste to make sure there is enough seasoning.)
  • Heat a large heavy sautee pan over medium high heat with about a ½ to 1/3 inch deep oil. You will know the oil is ready when you stick the handle of a wooden spoon in the oil and bubbles form around the wood. (Do not let the oil start smoking)
  • If you are making regular sized latkes, spoon 1/8 Cup potato mixture per latke into oil and flatten to 2-3-inch diameter with a slotted spatula.
  • If you are making mini latkes, you will only need a about a spoonful of batter. Play around with the quantities and sizes.
  • Cook latkes until golden brown on one side and flip and repeat - about 3 minutes on each side. You may need to add more oil to the pan as you go. If oil starts to get too many burnt bits in it, you can either skim it or clean out and start with some new oil.
  • When both sides are brown, remove to a paper lined sheet tray to degrease.
  • If you are not eating the latkes immediately, keep the cooked latkes warm in a warming drawer or a low temperature oven.
  • Serve with cold homemade applesauce. Recipe below.
  • Place the apples in a saucepan with enough water to just barely cover the apples. Cover and bring to boil and then simmer until the apples are soft enough to be mashed.
  • Use a fork or potato masher to turn the apples into sauce. I prefer to leave some chunks, but you can make it as smooth or lumpy as you like.
  • I like my sauce to taste like pure apple goodness, but if you like, add additional flavorings like brown sugar and cinnamon.

POTATO LATKES I



Potato Latkes I image

A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!

Provided by Daisy

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 6

Number Of Ingredients 6

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 ½ teaspoons salt
½ cup peanut oil for frying

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!

Nutrition Facts : Calories 101.8 calories, Carbohydrate 11.3 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 619.6 mg, Sugar 0.7 g

MOM'S APPLESAUCE PANCAKES



Mom's Applesauce Pancakes image

This was passed down from my mother. I don't know where she got it, but it was always a special request at brunches. Serve with maple syrup or apple butter.

Provided by Shirley Smith

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 6

2 cups dry pancake mix
1 teaspoon ground cinnamon
2 eggs
1 cup applesauce
1 teaspoon lemon juice
½ cup milk

Steps:

  • In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 60.2 g, Cholesterol 95.4 mg, Fat 4.3 g, Fiber 1 g, Protein 10.1 g, SaturatedFat 1.2 g, Sodium 1016.1 mg, Sugar 7.8 g

POTATO LATKES WITH HOMEMADE APPLESAUCE



Potato Latkes With Homemade Applesauce image

Latkes are potato pancakes fried in oil, symbolizing the miracle of Hanukkah. Enjoy potato latkes with family and friends during this holiday or any time of the year.

Provided by Alan in SW Florida

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

2 large baking potatoes, peeled (1 1/2 pounds)
2 large eggs
1 medium onion, diced
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
vegetable oil
12 rome apples, peeled, cored, and quartered (other varieties of sweet red apples may be substituted)
3 cups water
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/4 cup lemon juice
2 (2 inch) cinnamon sticks

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.

Nutrition Facts : Calories 589.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 105.8, Sodium 661.8, Carbohydrate 140.3, Fiber 12.2, Sugar 96.9, Protein 7.5

APPLE LATKES



Apple Latkes image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 10

4 tart or sweet apples
2 to 3 tablespoons sugar
3 tablespoons brandy, dark rum, or fruit liqueur
2 eggs, separated
2 tablespoons light vegetable oil
A good pinch of salt
1 cup flour
7/8 cup water
Vegetable oil for frying, preferably sunflower
Superfine sugar for sprinkling on after serving

Steps:

  • Core and peel the apples and cut each into 4 thick slices. Put them in a shallow dish with the sugar and brandy, rum, or liqueur, and turn them so that they are well coated. Leave for at least 1 hour, turning the slices over occasionally so that they absorb the spirit.
  • For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well. Now beat in the water gradually and vigorously, squashing any lumps. Leave for an hour, then fold in the stiffly beaten egg whites.
  • Heat at least 3/4 inch of oil in a large frying pan. Dip the apple slices in the batter about 5 at a time-making sure that they are well covered with batter. Lift each one out carefully and lower into the hot oil. The oil must be sizzling but not too hot, or the fritters will brown before the apple is soft inside. Fry in batches, and turn the slices over to brown both sides. Lift out with a slotted spatula and drain on paper towels before serving. Pass the superfine sugar for everyone to sprinkle on.

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Top Asked Questions

How to cook latkes in a skillet?
Heat oil to medium-high heat in a large skillet. Using a large spoon, place potatoes in oil, and flatten with the back of the spoon. Allow them to cook for about 3-4 minutes before turning, and cook for another 3-4 minutes. Test one and adjust time if needed. Put latkes on a wire rack. Place paper towels under the wire rack to catch the excess oil.
How do you use Applesauce in cooking?
These recipes with applesauce are a great way to incorporate the incredibly sweet flavor of applesauce into your weekly meals. Use applesauce to replace eggs and oil in baked goods for a healthy alternative and moist dessert. Or, try one of these irresistibly sweet sauces.
What are traditional potato latkes?
Traditional potato latkes are golden, crispy, and truly delicious, This recipe is foolproof and makes perfect latkes every time! The Backstory: What would Hanukkah be without a heaping platter of traditional potato latkes?
How to make latkes like my grandmother used to make?
These latkes were so awesome, just like my grandmother and mom used to make. I only used 1 egg per 2 cups of potato. I used the food processor's large grater blade and kept the grated potato in ice water until I had all the ingredients in the bowl and then squeezed the water out and added them.

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