RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Latkes: Jennie's Potato-Apple - pareve
juice from half a lemon 6 medium baking potatoes, scrubbed 2 large or 3 small Pippin or Granny Smith apples 1 small yellow onion 2 eggs 3 Tbs. flour or matzah meal 1/2 tsp. baking powder 1/2 tsp. salt fresh ground pepper to taste canola oil for frying Fill a very large bowl (or pot) about full with ice water and squeeze in the lemon juice," writes another contributor, Jennie Schacht of Oakland. "Grate the potatoes and apple (skin and all) by hand or in a food processor, putting them into the water as you grate them. Peel and grate the onion. Mix together eggs, flour, baking powder, salt and pepper in a small bowl. Drain potatoes and apples in a colander and squeeze to remove most of the water. Wrap them in a clean dishtowel and squeeze again to get out as much liquid as possible. Dry out the bowl and put the potatoes and apples back in it. Stir in egg mixture and onion until everything is combined. If the mixture looks a little watery, add just a little more flour. Heat oil in one or more cast-iron pans or on a griddle. (If you have a relatively non-stick surface, you shouldn't need much, although traditionally they are fried in lots of oil for its historical significance, and most people like them best that way.) Make latkes using about 1/4 cup of the mixture for each. Fry over medium-high heat until one side is quite brown and begins to get crispy; turn and brown the other side. Remove to a plate lined with paper towels to drain. If you are not serving these immediately (which is how they are best), lay them in slightly overlapping rows on an ungreased baking sheet. You can keep these warm in a 250-degree oven until serving time if they will be served soon, or reheat them until hot at about 400 degrees later. Serve warm with applesauce and sour cream. jewishsf.com/bk951208/cook.htm December 8, 1995 (c) 1995, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California.
