Lacy Latkes & Applesauce

Humble and comforting, sexy and ready to party, potato latkes are the greatest singular recipe in the Jewish repertoire. They define Chanukah. They are a deli mainstay. They can swing from dairy to pareve with a dollop of sour cream or a splash of applesauce. They can even be highfalutin when topped with caviar for a fancy simcha. They are as traditional as recipes come, yet are also a path to the future.

INGREDIENTS

Homemade Applesauce

METHOD

  1. Using a food processor or box grater, grate the potatoes (no need to peel them). Transfer the potatoes to a clean tea towel or cheesecloth and squeeze out the potato liquid, getting the shreds as dry as possible.
  2. Place the potatoes in a very large bowl and mix together with the chopped onions, eggs, flour, salt and pepper. The acid in the onions will stop the potatoes from browning.
  3. In a large cast-iron skillet (or other heavy-bottomed skillet), heat ½ inch of oil over medium heat. Add heaping tablespoons of latke mixture, frying four or five at a time, for about 3 minutes on each side, or until golden brown. Smoosh them down with the spatula a bit and add more oil as needed.
  4. When the latkes are cooked, transfer them to a plate lined with paper towel to drain. You can serve these immediately or cook them ahead and reheat in the oven when guests arrive. Serve with applesauce, sour cream or Greek yogurt.
    Note: If you garnish with sour cream or yogurt, this recipe will become dairy.
    SERVES 6-8 S
    (continued)
  5. Homemade Applesauce: In a medium pot, bring the apples, lemon juice, sugar, cinnamon, salt and water to a boil. Lower heat to a simmer, stirring often, until the apples are cooked and start falling apart, about 15 minutes. Blitz in the pot with an immersion blender until the desired consistency is achieved. Serve with latkes.

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