Ingredients
Latke Ingredients
- 3 lbs. potatoes, grated
- 2 medium yellow onions, peeled and grated
- 2 large cage-free eggs
- 4 Tbsp. matzo meal
- 2 tsp. kosher salt
- 1 pinch black pepper, freshly ground
- 1 cup vegetable oil or chicken schmaltz
Honey Mustard Applesauce Ingredients
- 2-3 medium Fuji apples, peeled, cored, thinly sliced
- 1 cup unsweetened apple juice
- 1/2 cup local Velvet Bees honey butter
- 1/3 cup light brown sugar
- 1 large lemon, freshly juiced plus zest
- 2 Tbsp. ground mustard
- 1 tsp. kosher salt
Servings: dozen latkes
Units:
Instructions
- Make applesauce by adding apple slices, apple juice, honey butter, brown sugar, lemon juice and zest, mustard, and salt to a large pot. Bring to a boil over medium heat, stirring occasionally. Once boiling, reduce heat to low and cook until apples are soft enough to mash, roughly 20 minutes.
- Meanwhile, add grated potatoes and onions to a cheesecloth. Hold over a large bowl and squeeze to remove excess water. Strain water from bowl, keeping potato starch.
- Add potatoes, onions, matzo meal, eggs, salt and pepper to the large bowl with potato starch. Mix ingredients to combine. Set aside for ten minutes to settle.
- Remove boiling applesauce from from heat and transfer to a separate large bowl. Use fork or potato masher to mash apples to a coarse consistency.
- Form latkes one at a time by scooping 1/4 cup of mixture from bowl into your hands and forming small balls. Flatten each with your palm and fingers into a pancake shape.
- Add vegetable oil or chicken schmaltz to a pan to a 1/4" depth. Add latkes and cook over medium-high heat, roughly 1-2 minutes per side.
- Remove latkes from pan and place on paper towel lined plate to drain for 2 minutes.
- Serve warm latkes with honey-mustard applesauce dolloped on top or on the side. If desired, add sour cream.
Recipe Notes
Adapted from St. Paul Pioneer Press and thekitchn.com
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