- 6 lbs Apples, preferably Macintosh, peeled, cored & cut into slices
- 1 cup Apple juice
- 2 tbsp Lemon juice
- 1 cup Brown sugar
- 1 tsp Cinnamon, ground
- 1 ½ lbs Potatoes , preferably Yukon Gold, unpeeled
- 1 onion Yellow onion, quartered
- 1 egg Egg
- 2 tbsp Breadcrumbs, preferably Panko
- 1 tsp Salt
- ¼ tsp Black pepper, freshly ground
- 1 cup Neutral oil
- In a large pot or Dutch oven, combine apples, apple juice, lemon juice, brown sugar and cinnamon. Cook over medium heat, stirring occasionally, until apples are tender and partially broken up, about 25 minutes.
- In a food processor or blender, puree mixture until smooth (split into two batches if necessary). Set aside.
- Preheat oven to 95°C / 200°F.
- Line one baking sheet with a double layer of paper towels. Set aside.
- Using a box grater, grate potatoes and yellow onion. Using a kitchen towel or layered cheesecloth, squeeze the liquid from potato and onion shreds.
- In a large bowl, combine potato and onion shreds with egg, breadcrumbs, salt and black pepper. Allow batter to rest for 10 minutes.
- In a large skillet, add neutral oil to a depth of .65 cm / ¼” and heat over medium-high.
- Portion potato mixture to form 10 cm / 4” patties (roll into a ball and then flatten with your hand to get desired shape and thickness). This recipe yields about 12 latkes.
- Working in batches, fry latkes until they are deeply golden, 4 to 5 minutes per side.
- Transfer latkes to prepared baking sheet to absorb excess oil.
- Serve latkes with applesauce.
- Apple cider or water can be substituted for apple juice
- Leftover applesauce can be stored in the fridge for up to 10 days
- Applesauce makes a wonderful accompaniment to pork chops, ice cream and pancakes
- Additional spices, such as nutmeg and allspice, can be added to applesauce at your discretion
- If you prefer chunky applesauce, simply mash cooked mixture with a fork or potato masher instead of pureeing it
- You can use any potato that is high in starch to make latkes
- Alternatively, matzo meal can be substituted for breadcrumbs
- Chicken schmaltz can be substituted for oil, or you can use a combination of both
- Sour cream is another classic latke accompaniment
- Fried latkes can be kept warm in a 95°C / 200°F oven for up to 30 minutes