Potato Latkes

Episode 32


Potato Latkes

3 Medium Potatoes(I used Russett) Peeled (optional) and grated
1 Small Onion – Grated
1 Tsp Salt
1/8 Tsp Pepper
2 Eggs Well Beaten
1 Cup Matzo Meal (3 Matzos blended will work)
Oil for Frying

In a bowl, mix potatoes, onion, seasonings, and matzo meal. Heat enough oil to cover bottom of frying pan. Fry batter by tablespoon until rich golden brown on both sides. Drain on brown paper. Serve with applesauce, or sour cream. May be prepared ahead and frozen. Reheat in 350° oven. Served 6 – 8.

Apple Sauce
4 pounds assorted apples, such as Golden Delicious, Gala, Honeycrisp or McIntosh (about 8), peeled, cored and chopped
1/4 cup sugar
Kosher salt
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
1 Cup Water

Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.