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Potato Latkes with Applesauce and Cinnamon Sugar
Though potatoes weren't introduced to Europe until the sixteenth century, latkes have long been associated with the ancient Jewish holiday of Hannukkah. They are fried in oil to symbolize the temple oil that burned miraculously for 8 days.

1/2 cup sugar
1 tsp ground cinnamon

1 1/2 lbs russet potatoes (about 3 large), peeled and coarsely grated
1 medium onion, grated
1 1/2 tsps salt
2 eggs, beaten to blend
2 Tbs all purpose flour
1/2 tsp ground pepper

1/2 cup (approximately) vegetable oil

Sour Cream

Combine sugar and cinnamon in small bowl and set aside.

Combine potatoes, onions and salt in a large bowl and let stand for about 15 minutes stirring occasionally. Put the mixture in a colander or strainer and press firmly on the solids to remove as much of the accumulated liquid as possible. Return potato mixture to bowl and mix in eggs, flour and pepper.

Position rack in center of oven and preheat to 250F. Prepare large baking sheets by layering with several paper towels. Heat oil in heavy large skillet over medium heat. Working in batches, drop potato mixture into hot oil by large tablespoons, flattening slightly into 3 inch round cakes. Cook until crisp and golden, about 3 - 4 minutes per side. Transfer to lined baking sheet and place in oven to keep warm. Repeat until all the mixture in used, adding oil to skillet as needed.

Serve potato latkes warm, passing sour cream, applesauce and cinnamon sugar.

Yield: About 15

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