Who doesn’t love latkes and applesauce? Here are three of our favorite latke recipes: “Classic,” Sweet Potato and Apple, and the recipe for applesauce we used for our Chanukah dinner.
What are your favorite Chanukah recipes?
“The Classic” latke recipe by Tami Lowensohn
4 large onions
8 large russet potatoes
1/2 cup matzah meal
4 tsp kosher salt
1 tsp white pepper
Oil for frying
1. Mix eggs, matzoh meal, kosher salt, and white pepper in a large bowl. Peel and core onion. Grate finely in food processor. Remove any large pieces and add finely grated onion to egg/matzoh mixture.
2. Scrub the potatoes well, but do not peel them. Grate coarsely in the food processor and add to the egg/matzoh onion mixture.
3. Heat oil in a skillet on high until oil is hot. Turn heat down to medium. Working in small batches, spoon 1 heaping tablespoon potato mixture per latke into oil and flatten slightly. Cook until golden, about 3 minutes per side. Transfer latkes to paper towels to drain.
Sweet Potato Latkes, from epicurious.com
1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil
1. Stir together potatoes, scallions, flour, eggs, salt, and pepper.
2. Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking.
3. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula.
4. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side.
5. Transfer latkes with spatula to paper towels to drain.
Apple Latkes, from smitten kitchen
1 pound tart, firm apples such as Granny Smiths (2 large or 3 medium)
1 tablespoon lemon juice
6 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
1 teaspoon baking powder
2 large eggs
Butter (I used about 2 tablespoons)
Rich plain yogurt, sour cream or crème fraîche for serving
1. Preheat oven to 200 degrees and place a baking sheet inside.
2. Peel and core apples and then grate them, either on the large holes of a box grater or in a food processor, on the shredding blade. (If you use the food processor, lay the apple chunks the long way if you want longer strands.) Transfer to a clean dishtowel or cheesecloth sling and wring out as much juice as you can into a small bowl. Set it aside if you wish to make a dessert sauce with it later.
3. Transfer grated apple to a medium bowl and toss with lemon juice. In a small dish, whisk flour, sugar, cinnamon and baking powder and toss with the apples, coating them evenly. Whisk eggs in this small dish until lightly beaten and stir into apple-lemon-flour mixture.
4. Heat a large cast-iron skillet to medium with one tablespoon butter. Once it has coated the pan, drop tablespoons full of apple batter in little piles, gently pressing them a bit flatter with a spatula. Fry until they are nicely brown underneath, about 3 to 5 minutes, then flip and continue to cook until they are browned and crisp. Drain briefly on paper towels and transfer to preheated oven to keep warm. Add a pat of the remaining butter for each new batch in the pan, and repeat with remaining batter.
Roasted Pear and Apple Sauce
Zest and juice of 2 large navel oranges
Zest and juice of 1 lemon
3 lbs. sweet red apples (8 apples)
3 lbs. ripe Bosc pears (7 pears)
1/2 cup light brown sugar, lightly packed
2 tablsp. butter or margarine
1 tsp. cinnamon
1. Preheat the over to 350 degrees.
2. Place the zest and juice of the oranges and lemon in a big dutch oven.
3. Peel, quarter and core the apples and pears and toss them in the juice.
4. Add the brown sugar, butter, and cinnamon and cover the pot.
5. Bake for 1 1/4 to 1 1/2 hours, until the apples and pears are tender.
6. Mix with a whisk until the apple sauce is smooth but still a little chunky. Depending on the ripeness of the fruit, the apples will likely fall apart and the pears will break up but stay chunky.
7. Serve warm or at room temperature.