Latkes With Lots Of Sauces
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Sour Cream (8 oz/250 g)2 tbsps
Chives (minced fresh)1 cup
Applesauce (9 oz/280 g)1 tbsps
Ground Cinnamon1 tbsps
Light Brown Sugar1 tbsps
Granulated Sugar1 tsps
Ground Ginger3 large
Egg (lightly beaten)1
SaltDirections:
1
Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer
2
Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven
3
Repeat to cook the remaining latkes, adding them to the oven as they are finished
4
When all of the latkes are cooked, serve right away with the sauces
5
Preheat the oven to 200°F (95°C)
6
Fit a baking sheet with a wire rack and set aside
7
To make the sauces, stir together the ingredients for each in separate small bowls
8
Transfer to serving dishes and refrigerate
9
Using the large holes on a box grater, shred the potatoes into a large bowl of water
10
Drain the potatoes and rinse under cold running water
11
Drain again thoroughly, squeezing to remove as much liquid as possible
12
Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl
13
Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl
14
Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well
15
Pour the oil into a large frying pan to a depth of about 1/2 inch (12 mm) and heat over medium heat
16
Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball
17
Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil
18
Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan
19
Cook until golden brown on the first side, about 3 minutes
20
Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer
21
Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven
22
Repeat to cook the remaining latkes, adding them to the oven as they are finished
23
When all of the latkes are cooked, serve right away with the sauces
24
Preheat the oven to 200°F (95°C)
25
Fit a baking sheet with a wire rack and set aside
26
To make the sauces, stir together the ingredients for each in separate small bowls
27
Transfer to serving dishes and refrigerate
28
Using the large holes on a box grater, shred the potatoes into a large bowl of water
29
Drain the potatoes and rinse under cold running water
30
Drain again thoroughly, squeezing to remove as much liquid as possible
31
Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl
32
Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl
33
Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well
34
Pour the oil into a large frying pan to a depth of about 1/2 inch (12 mm) and heat over medium heat
35
Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball
36
Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil
37
Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan
38
Cook until golden brown on the first side, about 3 minutes