Latkes + Applesauce
  • 4 potatoes, peeled and cut into chunks
  • 1 yellow onion, peeled and cut into quarters
  • 1 tablespoon matzoh meal or flour
  • 1 egg beaten
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • vegetable oil
  • 8-10 apples, cored, peeled and cut into quarters
  • 1 cinnamon stick
  • 1 tablespoon agave nectar or honey
  1. Shred potatoes. Easiest way is to use shredder blade of food processor. Squeeze out excess liquid and put in bowl. Shred onion in food processor and add to bowl with potatoes along with matzoh meal, egg, salt and pepper. Stir together.
  2. Heat oil in skillet over medium heat. Add enough oil to coat bottom of pan. Form latkes with your hands and drop into hot oil. When latke starts to crisp on one side, turn over and let other side get crispy. Will take about 2-3 minutes per side. Remove from pan and lay on paper towels to drain excess oil.
  3. Place apples in a pot with about a half inch of water. Add cinnamon stick. Bring to a boil, reduce to a simmer, cover and cook for about 20 minutes or until apples are soft. Remove cinnamon stick. Using a potato masher, mash apples. Add agave nectar and stir.
Will make about 15-20 medium sized latkes. They can be made in advance and refrigerated. To heat, place in an oven at 300 for 10 minutes.
Recipe by Vegging at the Shore at