Image for Latkes with Honey Mustard Applesauce
Latkes with Honey Mustard Applesauce
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A sweet take on a holiday classic.
  • CourseAppetizer, Main Dish
  • CuisineLocal ingredients, Vegetarian
2 dozen latkes
2 dozen latkes
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove latkes from pan and place on paper towel lined plate to drain for 2 minutes.
  8. 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

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