Traditional Latke Recipe with Chunky Cinnamon Apple Sauce

Ingredients:
4 Idaho Potatoes (Washed but not peeled)
1 Large Yellow Onion
3 Large Eggs
1-2 Cups Regular Flour
1 Tablespoon Coarse Salt
½ Tablespoon Fresh Ground Pepper
Oil for Frying (I Use Half Olive Oil / Half Corn Oil)

Preparation:
Cut the potatoes and onion into quarters.

Place in the Bowl of Your Food Processor (with the “s” blade or Knife blade installed).

Grind until finely ground – you can pulse if necessary.

Add Eggs, salt and pepper – grind until mixed.

Remove bowl from Food Processor and stir in Flour (mixture should be the consistency of thick oatmeal).

Cooking:
Heat the oil in a fry pan. You will need about 1” of oil. Be patient and wait until it heats. I use an electric fry pan set at high heat – you can make these just as easily on the stovetop in a regular fry pan. The electric fry pan gives a consistent heat that I can never really get on the stovetop.

Using a Coffee Scoop scoop the batter into the fry pan. I can usually fry 6 – 8 pancakes at a time. You will see that they begin to bubble – just like regular batter pancakes. Turn them when brown. Try not to turn them more then once. The less you turn them the crisper they will be. I remove all that are cooking before I add new batter – that way I can control the temperature of the oil and I find it easy to keep track of cooking time.

Put them on paper towels to drain and continue frying the balance of the batter. This recipe should yield approx. 30 latkes. They freeze really well and can be reheated in the microwave; but they are best when eaten right after cooking!

If this all sounds too complicated – just call us and order ours. They are not the same as homemade – but they are delicious.

Chunky Cinnamon Apple Sauce

Ingredients:
4-5 cups Granny Smith apples (3 very large or 6 small), peeled and sliced thin
1/4 cup white sugar
1 T brown sugar
2/3 cup water
1 tsp cinnamon

In a large sauce pan, add all ingredients and stir to coat apples. Cover with a lid and cook over low heat for 20 minutes, stirring occasionally. Remove the lid and stir well to break up the apples. Cook another few minutes until the mixture is thickened. Cool to room temperature and then refrigerate until ready to serve