Latkes are a common preparation for Hanukkah and are most often served with applesauce and/or sour cream. They’re most likely derived from similar medieval dishes and is also commonly made with different root vegetables, cheese, legumes, squashes, or sweet potatoes and fried in poppyseed oil or chicken schmaltz.
For the Latkes:
4 large starchy potatoes, peeled
1 medium white onion, peeled
1 tsp salt
1/2 tsp pepper
2 large eggs
1/4 cup bread crumbs
Canola oil for frying
For the Applesauce:
4 Apples, peeled & diced
Fresh lemon juice
1/4 cup Brown sugar
1/2 a cup of water
1 tsp ground cinnamon
1 tsp salt
Sour cream & fresh chives to garnish
- Peel and grate the potatoes and onion into a mixing bowl then mix in the salt and let it stand for 5-10 minutes to pull out the moisture.
- Wrap the shredded potato onto a cheesecloth or clean dish towel then twist it to squeeze all the excess water out of the shredded ingredients.
- Add around half a cup of oil to a cast-iron skillet over medium heat until it reaches 325°F.
- Meanwhile mix the chives, pepper, egg, and bread crumbs into the potatoes and onion.
- When the oil comes up to temperature, pull a piece of the raw latke mixture away, use your hands to shape it into a patty, then gently lay it into the hot oil to fry for around 2 minutes on each side.
- Drain the latkes on a paper towel and place into a warm oven while you make the applesauce.
- Distribute the brown sugar and cinnamon into a cold, non-stick frying pan and place it on low heat to melt the sugar.
- Once the sugar has caramelized add the diced apples and toss the pan to evenly coat them in the melted sugar.
- Cook the apple for a couple of minutes to break them bow then squeeze in the lemon juice, add a pinch of salt, and 1/2 a cup of water.
- Cook off the apple until they're almost completely broken down then either mash by hand or pulse in a food processor/blender.
- Serve the latkes on a bed of applesauce topped with sour cream and finely chopped chives.