Potato Latkes With Applesauce Recipes

POTATO LATKES I

Steps:

• Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
• In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
• In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

CLASSIC POTATO LATKES WITH CHUNKY APPLESAUCE

Steps:

• To make Chunky Applesauce: Heat oil in large skillet over medium-high heat. Add apples, and sauté 2 minutes. Add cinnamon and cloves, cover, and reduce heat to medium-low. Cook 15 to 20 minutes, or until apples are tender, adding 1 to 2 Tbs. water, if necessary. Uncover, and cook 10 minutes more, or until applesauce has thickened. Stir in sugar, and cook 2 minutes, or until sugar has dissolved. Stir in lemon juice, and cool. To make Latkes: Grate potatoes and onion with coarse grating disk of food processor or large holes of box grater, alternating onion and potato. (The acid in the onion helps prevent potato from discoloring.) Transfer to colander, and squeeze mixture by handfuls to remove as much liquid as possible. Transfer mixture to large bowl, and stir in parsley, egg, flour, baking powder, salt, and pepper. Heat oil in large nonstick skillet over medium heat. Spoon 2 Tbs. potato mixture into pan for each Latke. Flatten with back of spoon so each is about 2 1/2 to 3 inches in diameter. Fry 4 minutes per side, or until cooked through, golden brown, and crisp, turning carefully with 2 spatulas so oil doesn't splatter. Stir potato mixture between Latke batches. Serve hot Latkes with applesauce and sour cream, if using. Related: Spiced Cauliflower Latkes Vegan Leek and Potato Latkes

SWEET POTATO LATKES + SPICED THYME APPLESAUCE

Steps:

• Grate potatoes through the large holes of a box grater (if you have a spiralizer, you can also turn them into thin noodles).
• Stir together potatoes and flour. Stir in eggs, green onions and salt.
• Pour oil to depth of 1/2 inch into a large heavy skillet, heat to 350.
• Shape a generous tablespoon of sweet potato mixture into a patty and fry in batches, 2-3 minutes on each side. Drain on paper towels.
• Makes about 2 dozen, and you definitely want to eat these immediately while they are still warm and crunchy.
• Stir together ingredients in a small bowl. Cover and chill at least 30 minutes.
• Stir together all ingredients in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5-7 minutes until pear is tender. A chunky applesauce is recommended but I used my regular applesauce and it was fine. I also omitted the ginger because I didn't have any on hand and we still wolfed it down.

POTATO LATKES

Steps:

• Grate potato and onion using the large holes on the grater. Alternately you can use the food processor to shred the veggies - this will be helpful when working with a larger batch.
• Place the grated veggies in a colander that is in turn placed on a plate or bowl to catch the excess liquid.
• Use your hands to squeeze as much as liquid as you can from the grated potato & onions. Collect the drained liquid and let it stand for a few minutes so that the potato starch settles in the bottom.
• Add the squeezed out potato & onions to a mixing bowl. Add the flour, chopped parsley, salt and pepper. Also add the potato starch and mix well.
• Heat oil in a nonstick pan on medium flame. Scoop ¼cup of potato mixture into the skillet and spread it into a evenly flat pancake. Cook until the bottom is golden, about 2~3 minutes. Press with spatula lightly to crisp up the edges. Flip gently and continue cooking until golden and crispy on the second side, about 2 minutes
• Remove the pancakes onto an inverted wire rack that is placed on a paper lined plate. Serve immediately.
• Heat oil in a saute pan on medium-high flame; add apples and cook for 2 minutes. Then add the ground cinnamon and cloves, mix well. Cover, lower the heat to medium-low and cook for 15~20 minutes.
• Add 1~2 tablespoons water and break the apples lightly. Uncover and cook for 10 more minutes or until the applesauce thickens.
• Stir in sugar and cook for 2 more minutes or until the sugar has dissolved.
• Finally add the lemon juice and turn off the heat. Cool completely and store in the fridge for later use.

CLASSIC POTATO LATKES

Steps:

• Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil. Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
• Place grated potato into a bowl and immediately cover with cold water.
• Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
• Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
• Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
• Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
• Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
• In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
• Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.Place the disk carefully into the hot oil. Latkes can break apart at this point, they're very delicate. If you can get them into the hot oil in one piece, chances are they will stick together - frying them is like the "glue" that holds them together. It takes a gentle touch, and it may take you some practice to get the "feel" for it.The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don't fry a whole batch until the temperature is right.
• Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that - don't crowd the pan) for 2-3 minutes per side until brown and crispy.
• Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
• To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

GOLDEN TURMERIC LATKES WITH APPLESAUCE

Steps:

• To prepare sauce: Heat 1 tablespoon oil in a small skillet over medium-high heat. Add ginger and cook, stirring, until light brown and aromatic, 30 seconds to 1 minute. Stir in turmeric and cloves. Cook until the spices are fragrant, 30 seconds to 1 minute more. Scrape the spices into the applesauce in a small bowl and stir well to combine.
• Preheat oven to 200°F. Place a baking sheet in the oven.
• To prepare latkes: Thoroughly mix potatoes, onion, chiles to taste, cilantro, flour, cumin, salt, turmeric and eggs in a large bowl.
• Heat 1 tablespoon oil in a large nonstick skillet or griddle over medium heat. Place a heaping tablespoon of the potato mixture in the skillet and flatten with a spatula into a disk roughly 3 inches in diameter. Form as many latkes as you can in the pan without overcrowding. Cook until golden brown and crispy on the bottom, 3 to 5 minutes. Flip and continue cooking until the other side is golden brown and crispy, 3 to 5 minutes. Briefly drain on a paper towel-lined plate, then transfer to the oven to keep warm. Repeat with the remaining oil and potato mixture.
• Serve the latkes with the seasoned applesauce.

16 WAYS TO COOK WITH APPLESAUCE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a healthy treat in 30 minutes or less!

POTATO LATKES WITH HOMEMADE APPLESAUCE

Steps:

• TO MAKE LATKES: Shred potatoes in a food processor; transfer to a bowl. Add water to cover; let stand 10 minutes. Drain and squeeze well; return potatoes to bowl.
• Stir together potato, eggs and next 4 ingredients until blended.
• Pour oil to a depth of 1/2 inch into a large heavy skillet; heat over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; fry 4 minutes on each side or until golden. Drain on paper towels. Serve with sour cream and Homemade Applesauce, if desired.
• TO MAKE APPLESAUCE: Bring all applesauce ingredients to a boil in a Dutch oven; reduce heat and simmer, stirring once, 45 minutes. Drain; remove and discard cinnamon.
• Process apple mixture in a blender until smooth. Yield: 10 cups.

TRADITIONAL LATKES WITH HOMEMADE APPLESAUCE

Steps:

• Place half of the rough chopped potatoes and onions in the food processor with the regular blade and pulse until they are finely chopped, just before they become too mushy.
• Place in a large bowl and repeat with the remaining potatoes and onions. (Make sure to do a mixture of the potatoes and onions, as the onions will prevent the potatoes from turning brown).
• In batches, place some of the potato and onion mixture into cheesecloth and wring out and discard all of accumulated liquid.
• Place the now dried potato and onion mixture into a new bowl.
• Continue to do this until you have dried out the rest of the potato and onion mixture.
• Place the eggs in the now empty food processor and pulse until they are well mixed. Add the beaten eggs to bowl with the dry potato mixture and mix together well. The latke batter should be relatively yellow and eggy looking.
• Season liberally with salt and some pepper. (If you are not scared of raw eggs, you may want to stick your finger in to make sure there is a slightly salty taste to make sure there is enough seasoning.)
• Heat a large heavy sautee pan over medium high heat with about a ½ to 1/3 inch deep oil. You will know the oil is ready when you stick the handle of a wooden spoon in the oil and bubbles form around the wood. (Do not let the oil start smoking)
• If you are making regular sized latkes, spoon 1/8 Cup potato mixture per latke into oil and flatten to 2-3-inch diameter with a slotted spatula.
• If you are making mini latkes, you will only need a about a spoonful of batter. Play around with the quantities and sizes.
• Cook latkes until golden brown on one side and flip and repeat - about 3 minutes on each side. You may need to add more oil to the pan as you go. If oil starts to get too many burnt bits in it, you can either skim it or clean out and start with some new oil.
• When both sides are brown, remove to a paper lined sheet tray to degrease.
• If you are not eating the latkes immediately, keep the cooked latkes warm in a warming drawer or a low temperature oven.
• Serve with cold homemade applesauce. Recipe below.
• Place the apples in a saucepan with enough water to just barely cover the apples. Cover and bring to boil and then simmer until the apples are soft enough to be mashed.
• Use a fork or potato masher to turn the apples into sauce. I prefer to leave some chunks, but you can make it as smooth or lumpy as you like.
• I like my sauce to taste like pure apple goodness, but if you like, add additional flavorings like brown sugar and cinnamon.

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

POTATO AND ZUCCHINI LATKES WITH APPLE SAUCE

Steps:

• Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander. Wrap potatoes in paper towels and squeeze out excess moisture. Add the carrots, zucchini, onion and matzoh meal to the potatoes.
• Whip eggs with a whisk, until frothy. Add the egg mixture, a little at a time, to the potatoes until mixture is bound. Potato and vegetable mixture should be firm (versus runny). Season with salt and pepper.
• In small skillet, heat the vegetable oil over medium high heat. Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown.
• Serve with prepared applesauce for dipping.