Potato with Cherry-Applesauce Latkes
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Potato with Cherry-Applesauce Latkes - pareve
Whisk together two extra large eggs, 1/2 oz kosher salt, 1/4
teaspoon nutmeg, and 1/4 teaspoon white pepper add 1/2 lb. flour to
egg mixture and whisk well
Ratio of five to one washed but unpeeled potatoes to onions (five
pounds potatoes to one pound peeled and trimmed onions) shred
potatoes and onions in a food processor and dump into a colander.
Drain well by pushing with spoon or wrapping in cloth and squeezing.
Immediately add drained potato-onion mixture to the egg-flour
Use a #8 ice cream scoop to scoop about 8oz of mixture into a cast
iron skillet with 4 of very hot peanut oil. Immediately flatten
pancake with the bottom of a pan or a metal spatula.
Cook about two minutes until golden brown and turn to brown on the
Serve with apple sauce.
Apple Sauce: Core but do not peel about eight mutsu or Rome apples.
Cook with 1/4 cup of apple cider and cinnamon stick, 1/2 cup of
dried cherries, and 1/4 cup of sugar until mushy. Add 1 Tb of
butter, stir to mix and chill. Remove cinnamon stick.
Recipe by Rabbi Marc Gellman
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