Potato Latkes and Chunky Applesauce
- 2 1/2 pounds Yukon Gold potatoes ' '
- 1 large onion
- 2 large eggs
- Salt to taste
- ' ' Fresh ground pepper to taste
- 3 tablespoons matzo meal
- Vegetable oil for sautéing
- 8 Golden Delicious apples , peeled and cut into wedges
- Juice of half of 1 lemon
- 1 cup apple cider
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
Peel and grate the potatoes. Then, peel the onion and grate it into the potatoes. Beat the eggs and add them to the mixture. Season with salt and pepper, add the matzo meal, and stir well.
Over a medium flame, heat about 2–3 tablespoons of oil until hot. Place about 1/2 cup of the potato mixture in the skillet and flatten down with a spatula. Sauté the potato cake until it is crisp and golden brown, about 5–6 minutes per side. Carefully turn over and sauté the other side until crisp and brown. Place on a sheet pan and keep in a warm oven until all the batter is used.
To make applesauce:
Place all ingredients into a saucepan. Bring to a boil and simmer for 15 minutes or until soft. Remove the pan from the heat. Mash the mixture with a fork and leave chunky. Allow to cool, then serve with your potato latkes.