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