Ingredients
- 4 medium Idaho potatoes
- 6 tablespoons extra virgin olive oil, such as Colavita
- 3 eggs, beaten
- 3 tablespoons matzoh meal
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse black pepper
- Applesauce or sour cream (optional)
- 6 gala apples, peeled and cored
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup water
Chef notes
These latkes are great as is. But, corn meal is a great substitute for matzoh meal and will also make your latkes gluten-free and nice and crispy.
Preparation
Latkes:
1.Prepare a large bowl filled with cold water.
2.Peel potatoes, and as you finish each, place in cold water to prevent browning.
3.Heat oil in a large skillet over medium heat.
4.Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
5.Add eggs, matzoh meal, salt and pepper and mix well.
6.Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
7.Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
8.Blot excess oil with paper towels.
9.Serve warm with applesauce or sour cream, if desired.
For the applesauce:
1.Preheat oven to 325 degree F.
2.Grate apple on medium side of box grater. Mix with cinnamon and nutmeg.
3.Place with water in a 9 x 13 baking pan.
4.Bake at 325 degree F for 20 minute stirring halfway. Serve warm cold or at room temperature.
