Latkes with Spiced Applesauce and Horseradish Cream
Prep Time
Serves
Cooking Mode
½ cup sweetened applesauce
1 tbsp raisins
¼ tsp lemon zest
pinch ground cinnamon
½ cup sour cream
1 tbsp prepared horseradish
2 tsp lemon juice
2 tsp finely chopped fresh chives
2 ½ lb yellow-fleshed potatoes, peeled
1 onion, peeled
2 eggs, beaten
½ cup all-purpose flour
½ tsp baking powder
1 tsp salt
¼ tsp pepper
½ cup canola oil, for frying
½ cup sweetened applesauce
1 tbsp raisins
¼ tsp lemon zest
pinch ground cinnamon
½ cup sour cream
1 tbsp prepared horseradish
2 tsp lemon juice
2 tsp finely chopped fresh chives
2 ½ lb yellow-fleshed potatoes, peeled
1 onion, peeled
2 eggs, beaten
½ cup all-purpose flour
½ tsp baking powder
1 tsp salt
¼ tsp pepper
½ cup canola oil, for frying
Directions
1In bowl, mix applesauce, raisins, lemon zest and cinnamon; cover and keep chilled. In another bowl, mix sour cream, horseradish, lemon juice and chives; cover and keep chilled.
2Shred potatoes and onion on coarse side of box grater or grater blade of food processor. Place shredded potatoes and onions together in colander to drain; squeezing out excess moisture with hands. Discard liquid. Transfer shredded mixture to large bowl. Mix in eggs. Toss with flour, baking powder, salt and pepper.
3Cover bottom of large skillet generously with some of the oil; set over medium-high heat. Scoop ¼-cup (60-mL) portions of latke batter into skillet; flattening each mound with back of spoon to form 4-in. (10-cm) rounds. Cook, in batches, 3 min. per side until golden brown and crisp around edges. Add more oil, as required. Make 16 latkes. Drain latkes on paper towel-lined baking sheet. Serve latkes with reserved applesauce and horseradish sauce.
Tips
1
To make ahead, fry latkes up to 8 hr. in advance of serving. Store, between layers of wax or parchment paper in airtight container, in refrigerator. To reheat, arrange on baking sheet and bake in preheated 425°F (220°C) oven 5 min., or until hot.
Disclaimer
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Personal Note
Personal Note
