Best 3 Potato Latkes Applesauce Recipes
Crispy, golden-brown potato latkes, also known as potato pancakes, are a delectable treat that holds a special place in many cultures. These savory delights are traditionally served during Hanukkah, the Jewish Festival of Lights, but their appeal extends far beyond any one holiday or cuisine. Made with simple ingredients like grated potatoes, onions, eggs, and flour, potato latkes are a testament to the culinary magic that can be created from humble beginnings. This versatile dish can be enjoyed on its own or paired with a variety of accompaniments, such as tangy applesauce, cool sour cream, or even smoked salmon. Whether you're a seasoned cook or just starting your culinary journey, potato latkes are an easy and rewarding dish that will surely become a family favorite.
In this comprehensive guide, we'll take you through the steps of making classic potato latkes, as well as introduce you to some creative variations that add a unique twist to this traditional recipe. From the crispy-edged latkes with a tender, fluffy interior to the ones infused with herbs, spices, or even vegetables, there's a latke recipe here for every palate. So, gather your ingredients, heat up your skillet, and get ready to embark on a delicious journey into the world of potato latkes!
POTATO LATKES (WITH OPTIONAL CRANBERRY APPLESAUCE)
A family favoite, these will make a great side to serve for the "2013 Thanksgiv-ukkah". They are pretty quick and easy to make (with the use of a food processor). I know that mashed potatoes are a staple for a traditional Thanksgiving dinner, but these Latkes would make a great alternative for those who are tired of the same dish every year. I hope you enjoy them. (The optional Recipe #509843 is posted separately). FYI: We like these Latkes as a breakfast item... really!
Provided by rosie316
Categories Potato
Time 45m
Yield 10-15 Latkes
Number Of Ingredients 7
Steps:
- Line a colander with cheesecloth and place over a large bowl. In another large mixing bowl, combine half of the diced onions (1 1/4 c), egg, flour, salt and baking powder. Mix with a rubber spatula to combine.
- Peel potatoes and cut into 1" cubes, working quickly so the potatoes do not brown. Using the grater attachment on your food processor, grate the potato with the remaining 1 1/4 c of diced onions. Pour the potato/onion mixture into the cheesecloth lined colander over a bowl, wrap cloth around mixture and wring out as much liquid as possible. Discard the liquid, but save the potato starch that is clinging to the bottom of the bowl and to the cheesecloth.
- Add potato/onion mixture, along with the potato starch to the egg/flour/onion in other bowl.Stir the batter until it is combined and sticky.
- Preheat oven to 425*F. Place a wire rack on a rimmed baking sheet and set it beside your stove top.
- Heat 1/2 c vegetable oil in a heavy bottomed skillet over medium high heat. Oil should be hot, but not smoking (about 375*F, but I don't use a thermometer). For each Latke, use approx 1/4 c of batter and flatten in your hand (or on a slotted spoon) into approx 2" disk, squeezing out any additional liquid. Using a slotted spoon, gently place Latkes into the hot oil. (Use one sacrificial Latke to make sure the oil temp is correct. If it's too low, they will be greasy and soggy, too high they will burn). Only cook about 4 Latkes at a time so you do not drop the oil temperature. Cook Latkes approx 4 minutes on each side. Place fried Latkes onto the wire rack.
- Between batches, using a slotted spoon, remove any bits that may be forming in the bottom of the pan and discard. Add more oil if needed between batches, but be sure to let it rise to the correct temperature before starting another batch.
- When completely done frying all the Latkes, place the baking sheet into the oven for approx 8 minutes to finish baking them until crisp and golden brown.
- Garnish with Recipe #509843 and/or sour cream.
- Enjoy!
PINK APPLESAUCE FOR POTATO LATKES
Provided by Martha Stewart
Categories Holiday Planning & Ideas Passover Passover Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- In a medium saucepan, combine apples and lemon juice. Cook over medium heat, stirring occasionally, until apples are soft and beginning to burst, 15 to 30 minutes, depending on variety of apples. Pass through a food mill fitted with the medium disk. Use immediately, or store, refrigerated, in a covered container for up to 1 week.
POTATO LATKES & APPLESAUCE
Steps:
- Preheat oven to 250°F. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg, flour, and salt. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven. Cooks' notes: Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes. Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly. Applesauce: Slice 10 apples and mix with cinnamon and water in a large crockpot. Heat on low for 8-10 hours (3-4 hours on high) till mushy
Tips:
- Use Yukon Gold or russet potatoes, as they have a high starch content that helps bind the latkes together.
- Grate the potatoes by hand or with a food processor fitted with a grating disc. Avoid using a blender, as it will make the potatoes too mushy.
- Rinse the grated potatoes in cold water and drain them well to remove excess starch. This will help prevent the latkes from becoming greasy.
- Add an egg and some flour to the potato mixture to help bind it together.
- Season the potato mixture generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Heat a large skillet over medium heat and add enough oil to cover the bottom of the pan. Make sure the oil is hot before adding the potato mixture.
- Drop spoonfuls of the potato mixture into the hot oil and flatten them slightly with a spatula. Cook for 2-3 minutes per side, or until golden brown and crispy.
- Drain the latkes on paper towels to remove excess oil.
- Serve the latkes hot with applesauce, sour cream, or your favorite dipping sauce.
Conclusion:
Potato latkes are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a Hanukkah party or any other special occasion, but they are also simple enough to make for a weeknight dinner. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.
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