Amy Rosen’s Lacy Latkes and Applesauce
Serves 6 to 8 INGREDIENTS
8 large russet potatoes, scrubbed clean 2 onions, finely chopped
3 eggs, beaten
1/3 cup flour or matzo meal
Sea salt and pepper to taste (be generous) Vegetable oil, for frying Homemade applesauce (recipe follows), sour cream or Greek yogurt for garnish
DIRECTIONS
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.
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.
In a large cast-iron or other heavybottomed skillet, heat ½ inch of oil over medium heat. Add heaping tablespoons of the 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.
When the latkes are cooked, transfer them to a paper towel-lined plate to drain. You can serve these immediately or cook them ahead and reheat them in the oven when guests arrive. Serve with applesauce (recipe below), sour cream or Greek yogurt.
Homemade Applesauce
Makes about 2 cups
INGREDIENTS
2 pounds Mcintosh apples (about 6 medium), peeled, cored and chopped Juice of 1 lemon
2 tablespoons brown sugar ½ teaspoon ground cinnamon Pinch of sea salt
½ cup water
DIRECTIONS
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. — Amy Rosen’s “Kosher Style: Over 100 Jewish Recipes for the Modern Cook” (Appetite by Random House, $30)