Latkes are a specialty of Hanukkah that are traditionally served with applesauce and sour cream. You can easily make these delicious Hanukkah treats at home! We found a great recipe on MyJewishLearning.com to share with you this week! For the full recipe, click here. We also included our own recipe for stove top applesauce to serve with the the latkes.
We recommend making the applesauce first so your full attention can be on the latkes!
You may have a family favorite applesauce recipe, but if not, start with this one and make your own inventions. This applesauce should be refrigerated or frozen after being made – if you have any left!
Peel (if desired), core, and chop 4 lbs. apples. (Don’t be afraid to mix them up!). Place in a saucepan with 1 cup apple cider or water, 1 tsp. ground cinnamon, ¼ tsp. ground nutmeg, and 1/8 tsp. ground allspice. Bring to a boil, reduce heat to simmer, and cover. Stir apple mixture every 5 minutes until the apples are soft and well reduced, generally 15-20 minutes overall. Mash or puree the cooked apples. Enjoy!
Now it's time to make the latkes! Peel and grate 2 pounds potatoes. We recommend using a food processor to evenly grate the potatoes and save on prep time. Immediately place the grated potatoes in cold water. Strain the potatoes shreds. Take handfuls of the shredded poatoes and squeeze them to drain out any excess moisture and place in mixing bowl. You want the shreds to be as dry as possible. Lightly beat 1 egg with a pinch of salt and dried parsley. Add the egg mixture to the bowl of potato shreds and mix well. Heat about 2 TB vegetable oil in a frying pan. Once oil is hot, drop small handfuls of potatoes into the oil. Lightly flatten with a fork and cook evenly on both sides until lightly golden brown. Serve immediately with applesauce and/or sour cream. Enjoy!