Potato Latkes

Copyright 2012 LtDan'sKitchen blogs

Potato Latkes are traditionally eaten during the Hanukkah festival but it seems fitting to make them for our steak dinner in lieu of the usual mashed potato or the all-time favorite french fries. A traditional latke is cooked in schmaltz which is rendered chicken fat but I'm doing away with this step. It might result to tastier latkes but health-wise, I'll take my chances with canola oil. A side condiment can either be sour cream or vanilla-flavored applesauce. 

Potato Latkes - Adapted*

2 eggs, lightly beaten
4 tbsp flour
1 tbsp salt
1/8 tsp white pepper
4 baking potatoes (~2 1/2 lb)
1 onion, grated coarsely
1 Granny Smith apple, peeled, cored and shredded
canola oil for frying

1. In a small bowl, mix the egg with the flour, salt and white pepper. Set 
    aside.

2. Peel the potatoes and shred coarsely. Mix with the shredded onions and 
    apples and squeeze dry. Add to the egg mixture and stir to combine. Let 
    sit for 10 minutes. 

3. Heat the oil at medium heat and fry the latkes in 1 heaping tablespoon 
    sizes until golden brown. This will take about 2-3 minutes per side.

4. Keep warm in the oven at 200°F until ready to serve. 

To make the vanilla-flavored applesauce, add 1/4 tsp vanilla extract and 1 tsp lemon juice to 3/4 cup bottled applesauce.

*Finklestein, Martha, Food and Wine, November 2000: page 196.