Servings 153-inch by 3-inch Latkes, and 3 cups Roasted Spiced Applesauce
Author Toni Dash
Ingredients for the Roasted Spiced Applesauce:
3poundsflavorful Apples; peeled, cored and cut into 8 pieces per apple
½teaspoonApple Cider Vinegar
Ingredients for the Potato Latkes:
4medium-large Russet Potatoes, peeled and grated (with a food processor grating plate or by hand)
½large Yellow Onion, peeled and grated (with a food processor grating plate or by hand)
2Eggs, lightly beaten
1 ½tablespoonFlour(All Purpose or favorite Gluten-Free blend if making them gluten-free)
Oil for frying(I use Sunflower Oil due to its ability to cook at high heat without smoking and mild flavor)
Garnish: Sour Cream
Cheesecloth or thin kitchen towel
Instructions for Roasted Spiced Applesauce:
Preheat oven to 375 degrees.
Place the apples, sugar, salt and spices into a large mixing bowl. Toss apples to evenly coat.
Spray a 13x9 inch baking dish with cooking spray to prevent sticking and place the apples in a single layer in the baking dish. Cover tightly with foil.
Bake until the apples begin to soften; approximately 20-25 minutes (will depend on the size and variety of the apples used; check them around 20 minutes and continue to bake if needed).
Remove foil and increase oven temperature to 450 degrees. Cook to allow the apples to dry out slightly and turn golden; approximately 10 minutes. Their external texture appears slightly spongy.
Turn apples out from the baking dish into a large mixing bowl. Sprinkle with the apple cider vinegar and mash coarsely leaving a rustic texture to the applesauce.
Instructions for the Potato Latkes:
Place the grated potatoes in a large mixing bowl and fill with cold water. Allow potatoes to stand in the water for a few minutes, swishing them occasionally with a mixing spoon or by hand to release the starch.
Drain the potatoes in a colander.
Return the potatoes to the mixing bowl and add the onions. Mix together.
Place the potato-onion mixture in a large piece of cheesecloth or a thin kitchen towel. Wrap the mixture so it’s covered fully and squeeze to extract any remaining water which makes it difficult to form patties and fry. Wipe any remaining water from the inside of the mixing bowl and return the potato-onion mixture to the bowl.
Sprinkle the flour and salt over the potato-onion mixture; add the eggs. With a large mixing spoon mix all ingredients together well.
Heat a large skillet over medium-high heat and pour a enough oil in the skillet to fully cover the bottom. Allow it to heat until ripples can be observed on the top of the oil.
Form patties of the potato mixture about 2-3 inches in diameter. Gently lower then on a heatproof spatula into the hot oil (be careful of splattering). Allow the latkes to sit undisturbed until the bottom has turned a light golden brown. This will stabilize the latke making it easier to flip over and stay together.
Using the heatproof spatula again, gently flip the latkes over careful to keep it intact. If needed use a mixing spoon or your hand (again careful of oil splattering) to stabilize the uncooked top has it is flipped over.
Allow the second side to turn golden brown. Remove and set on a plate with a paper towel to absorb any excess oil. Serve hot.
To Serve Latkes:
Serve warm with a dollop of applesauce and sour cream.
Roasted Applesauce adapted from The Zuni Cafe Cookbook