Potato-Apple Latkes
- Contributed by Bruce Bromberg and Eric Bromberg
- ACTIVE:
- TOTAL TIME:
-
SERVINGS:
MAKES ABOUT 40 TWO-INCH LATKES
Recipe: Potato-Apple Latkes
- FAST
- MAKE-AHEAD
- STAFF-FAVORITE
Ingredients
- 1 egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1 tablespoon kosher salt
- 1/8 teaspoon freshly ground white pepper
- 4 baking potatoes (2 1/2 pounds), peeled and coarsely shredded
- 1 medium onion, coarsely grated
- 1 Granny Smith applepeeled, cored and coarsely shredded
- Canola oil, for frying
- Schmaltz, for frying (see Note)
- Vanilla Apple Sauce and sour cream, for serving
- In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes.
- In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Apple Sauce and sour cream.
- From A Blue Ribbon Holiday
- Published November 2000





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