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HANUKKAH
RECIPES:
Potato-Apple Latkes with
Sour Cream and
Apple Salsa
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Potato-Apple Latkes with Sour Cream and Apple Salsa |
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The crunchy apple
salsa is a fresh variation of the traditional
applesauce...
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APPLE SALSA: |
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Two
8-ounce |
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Fuji
apples, peeled, cored, diced |
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One
8-ounce |
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Granny Smith apple, peeled, cored, diced |
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½
cup |
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very
coarsely chopped fresh cilantro |
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3
Tbs |
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honey |
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2
Tbs |
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fresh lime juice |
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½
tsp |
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ground cinnamon
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LATKES: |
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2¼
lbs |
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russet potatoes, peeled |
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1½
cups |
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finely chopped onion |
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1½
cups |
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finely chopped, cored, peeled Fuji
apples (about 2 small) |
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3
large |
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eggs |
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9
Tbs |
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flour |
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1½
tsp |
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salt |
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¾
tsp |
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ground black pepper |
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vegetable oil (for frying) |
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sour
cream |
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1 |
Prepare
apple salsa: Place all ingredients in processor.
Using on/off turns, chop finely (do not puree).
Transfer salsa to bowl. Season with salt and
pepper. Chill until ready to serve. |
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2 |
Line large
sieve with kitchen towel. Finely grate potatoes
into towel. Gather potatoes in towel like pouch
and squeeze out all liquid. Place dry potatoes
in large bowl. Mix in onion, apples, eggs,
flour, salt and pepper. |
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3 |
Pour enough
oil into large nonstick skillet to coat bottom;
heat over medium heat. For each latke, drop 1
generous Tablespoon batter into skillet. Press
batter with spatula to 1½-inch round. Fry until
golden and cooked through, about 5 minutes per
side. Transfer to paper towels. Repeat with
remaining batter, draining off any liquid that
accumulates in batter and adding more oil to
skillet as needed. Top latkes with sour cream
and salsa. |
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Yield: Makes
about 60 mini-latkes |
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Cooking Tips |
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*The salsa can be
made 1 day ahead. Cover and chill. Drain off excess
liquid, if desired, before serving. |
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*The latkes can be
made one day ahead. Arrange in a single layer on baking
sheet; cover and chill. Rewarm uncovered in 350 degree
F. oven until crisp, about 15 minutes. |
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Recipe Source |
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Bon Appetit |
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