POTATO LATKES WITH HOMEMADE APPLESAUCE
Latkes are potato pancakes fried in oil, symbolizing the miracle of Hanukkah. Enjoy potato latkes with family and friends during this holiday or any time of the year.
Provided by Alan in SW Florida
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 589.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 105.8, Sodium 661.8, Carbohydrate 140.3, Fiber 12.2, Sugar 96.9, Protein 7.5
CALICO POTATO LATKES WITH APPLESAUCE
Submitted for ZWT '06. I made these several years ago for an Israeli dinner and everybody liked them. I hope you enjoy them, too!
Provided by Chef PotPie
Categories Potato
Time 35m
Yield 24 latkes, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Peel and shred potatoes, placing in cold water as you work to prevent browning. Drain well and then squeeze out as much moisture as you can with paper towels.
- In large bowl stir together all ingredients except applesauce.
- Heat 1 tablespoon oil over medium heat.
- For each latke drop 1 rounded tablespoonful vegetable mixture into hot oil, spreading to about 2 1/2 inch flat circle.
- Fry 4-5 at a time for 2-3 minutes until edges are crisp, then turn and fry 2-3 minutes more until golden brown, adding oil as needed during frying.
- Drain on paper towels.
- Cover and keep warm till all are fried.
- Serve with applesauce.
Nutrition Facts : Calories 122, Fat 2, SaturatedFat 0.6, Cholesterol 69.8, Sodium 183.1, Carbohydrate 21.3, Fiber 2.3, Sugar 1.2, Protein 5
QUICK POTATO AND CARROT LATKES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 12 latkes, 6 servings
Number Of Ingredients 11
Steps:
- Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
- Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
- Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side. Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.
QUICK POTATO LATKES AND APPLESAUCE
These are the easiest Hanukkah potato latkes with apple sauce you'll ever make. The latkes of my childhood contained onion, but in this quick recipe I omit that ingredient, which makes for an *every person* pleaser. The whipped egg white creates an amazingly light and tender inside, without the aftertaste of baking powder. And of course there's nothing like naturally tart and sweet, fresh apple sauce. By not using kitchen machines, clean up is a breeze.
Provided by Appeltaartje
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Utensils: 1 (or 2) iron skillet(s), grater, colander, spatula, table or soup spoon, oven proof dish (optional), 1 qt lidded pot, wooden spoon, paper towels.
- Preheat iron skillet on low setting with 3 table spoons of oil.
- Applesauce.
- Wash, peel and cut apples, discarding core and seeds.
- Place in 1 quart pot.
- Add 1/4 cup water.
- Add lemon peel and cinnamon stick (both optional).
- Bring to boil, then turn down heat to lowest setting.
- Place lid on pot and let fruit stew for 10 minutes.
- Check if pieces are soft, if not, stew 5 more minutes.
- Turn of heat, leave standing with lid on pot until ready to eat.
- Latkes.
- Peel and rinse, then shred potatoes on coarse grater (rinse grater right away, that saves trouble later).
- Place grated potatoes in colander and push down to help drain excess liquid.
- Turn up the heat under iron skillet, and keep an eye on the oil in the pan. The moment smoke forms, turn the heat down a notch or two.
- Whip egg white with 1/4 teaspoon of alt in 2 qt bowl until peaks form.
- Loosen grated potatoes and add to egg white.
- Spoon egg white through grated potatoes.
- Drop a bit of shredded potato in the oil. If it sizzles, continue, otherwise turn the heat up a notch. When bit of potato turns brown, oil is hot enough.
- Carefully drop table spoons full of potato and egg white mixture in the hot oil, patting the mount down a bit with back of spoon or (metal) spatula.
- Cook for 30 seconds, or until edges of latkes turn golden brown.
- Turn latkes and add remaining 1 tablespoon of oil, or more if necessary.
- Latkes are ready when second side is golden brown.
- Check for doneness, inside should be soft, while outside crisp.
- Latkes may be served immediately or can be kept warm in preheated, and covered, ovenproof dish in 200ºF oven.
- Serve each latke with a spoonful of apple sauce.
- Top with dollop of sour cream or plain yogurt.
- Top with sprinkle of cinnamon (omit when apple sauce was cooked with cinnamon stick).
- Enjoy!
Nutrition Facts : Calories 646.8, Fat 45.9, SaturatedFat 18.3, Cholesterol 52.6, Sodium 316.8, Carbohydrate 54.4, Fiber 6, Sugar 15.9, Protein 8.7
PARSNIP-POTATO LATKES WITH CINNAMON APPLESAUCE
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the applesauce: Cut the apples into 1-inch pieces. Remove 3 wide strips zest from the lemon with a vegetable peeler; transfer to a saucepan and squeeze in the lemon juice. Add the apples and cinnamon stick, cover and cook over medium heat until soft, 15 to 20 minutes. Uncover and increase the heat to medium high. Continue to cook, mashing and stirring the apples, until they thicken, 10 to 15 minutes. Remove the cinnamon stick, then pass the apples through a food mill or puree in a food processor. Set aside until ready to serve.
- Meanwhile, make the latkes: Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater. Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper. Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.
- Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side. Drain on paper towels and season with salt while hot. Serve with the cinnamon applesauce.
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!
RICOTTA POTATO LATKES WITH APPLESAUCE
Make and share this Ricotta Potato Latkes With Applesauce recipe from Food.com.
Provided by chia2160
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Add eggs, flour, cheese, and onion.
- Add potato and season.
- In heavy saucepan add: 5 cups apples, sliced and diced, 1/2 c brown sugar, 1/2 tsp cinnamon, etc. and 1/2 cup water.
- bring to boil, lower heat, and simmer for 15-20 minutes or until thickened.
- bring to room temp or refrigerate until ready to use.
- Cook quickly to retain flavor and shape on medium-high for 10 minutes, then lower to simmer for 10-30 minutes; simmer to low to keep warm, high for 5 minutes.
- Heat skillet.
- Add 1/4 cup latkas at a time, cook until brown on both sides, a few mins/batch, drain on paper towels.
- Keep warm, serve with applesauce.
Nutrition Facts : Calories 373.5, Fat 13.7, SaturatedFat 3.9, Cholesterol 121.4, Sodium 73.7, Carbohydrate 55.6, Fiber 5.7, Sugar 28.2, Protein 9.7
POTATO LATKES WITH APPLESAUCE
Take classic potato latkes up a notch with raspberry-cinnamon applesauce! Also flavored with a hint of onion and served with a side of sour cream, these crisp potato latkes are sure to please. Serve them hot and watch them fly off the plate!
Provided by My Food and Family
Categories Dairy
Time 1h
Yield Makes 14 servings, 2 latkes each.
Number Of Ingredients 8
Steps:
- Add potatoes and onions, in small batches, to blender or food processor container; cover. Process, using pulsing action, until potatoes are coarsely chopped. Spoon into large colander; drain 15 min., stirring occasionally.
- Beat eggs lightly in large bowl. Stir in bread crumbs and salt. Add potato mixture; mix well.
- Heat 2 tsp. of the oil in large skillet. Spoon scant 1/4 cup of the potato mixture into skillet; press lightly with back of spoon to flatten. Repeat with the remaining potato mixture, cooking 4 or 5 latkes at a time. Cook 2 to 3 min. on each side or until golden brown on both sides. Drain on paper towels. Place on foil-covered ovenproof platter; cover to keep warm. Repeat with the remaining potato mixture, adding remaining oil to skillet as needed. Serve with the sour cream and Raspberry-Cinnamon Applesauce.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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BUBBE'S POTATO LATKES WITH HOMEMADE APPLESAUCE
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Servings 6Total Time 1 hr 30 minsEstimated Reading Time 2 minsCalories 250 per serving
- Prepare Homemade Applesauce: Cut apples into eighths, but do not peel or remove core and seeds.
- In 3-quart saucepan, heat apples, apple cider or juice, and fresh lemon juice to boiling over high heat.
- Into large bowl, press apple mixture through coarse sieve or food mill to remove skin and seeds.
POTATO LATKES WITH APPLESAUCE | RECIPE | KITCHEN STORIES
From kitchenstories.com
- Peel and grate potatoes using coarse side of the grater. Tranfser shredded potato to a fine sieve and set aside for approx. 20 min.
- Peel and finely dice shallots. Press on potatoes to squeeze out any remaining liquid. Add potatoes and shallots to large bowl with eggs, flour, salt, and pepper. Mix carefully until fully combined.
- Heat sunflower oil in frying pan over medium-high heat. Add potato mixture 1 tbsp. at a time to pan and press down to make latke approx. 1 cm/ 0.5 in.-thick. Fry on both sides fro approx. 5 min., or until golden brown. Transfer to a paper towel-lined plate and serve warm with applesauce. Enjoy!
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