Best Potato Latkes Applesauce Recipes

SWEET POTATO AND PARSNIP LATKES WITH CHUNKY 5-SPICE APPLESAUCE

Steps:

• For the applesauce: Combine the apples, lemon zest, lemon juice, apple cider, 5-spice powder and sugar in a large saucepan over medium heat; stir to combine. Cook until the apples begin to break down but are still chunky, 10 to 15 minutes. Remove from the heat and let cool.
• For the latkes: Grate the sweet potatoes and parsnips on a box grater and transfer to a large bowl. Season with salt and toss to combine. Add the flour and stir to distribute evenly. Add the eggs and stir well. Heat 2 tablespoons of the oil in a large saute pan over medium heat. Working in batches, form the potato mixture into 3-inch latkes that are about 1/2-inch thick. Add the latkes to the hot oil in a single layer and fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper towel-lined plate and season with salt. Repeat the frying, adding more fat as necessary.
• Serve the latkes with the applesauce, sour cream and scallions.

POTATO LATKES WITH HOMEMADE APPLESAUCE

Steps:

• TO MAKE LATKES: Shred potatoes in a food processor; transfer to a bowl. Add water to cover; let stand 10 minutes. Drain and squeeze well; return potatoes to bowl.
• Stir together potato, eggs and next 4 ingredients until blended.
• Pour oil to a depth of 1/2 inch into a large heavy skillet; heat over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; fry 4 minutes on each side or until golden. Drain on paper towels. Serve with sour cream and Homemade Applesauce, if desired.
• TO MAKE APPLESAUCE: Bring all applesauce ingredients to a boil in a Dutch oven; reduce heat and simmer, stirring once, 45 minutes. Drain; remove and discard cinnamon.
• Process apple mixture in a blender until smooth. Yield: 10 cups.

PARSNIP-POTATO LATKES WITH CINNAMON APPLESAUCE

Steps:

• Make the applesauce: Cut the apples into 1-inch pieces. Remove 3 wide strips zest from the lemon with a vegetable peeler; transfer to a saucepan and squeeze in the lemon juice. Add the apples and cinnamon stick, cover and cook over medium heat until soft, 15 to 20 minutes. Uncover and increase the heat to medium high. Continue to cook, mashing and stirring the apples, until they thicken, 10 to 15 minutes. Remove the cinnamon stick, then pass the apples through a food mill or puree in a food processor. Set aside until ready to serve.
• Meanwhile, make the latkes: Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater. Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper. Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.
• Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side. Drain on paper towels and season with salt while hot. Serve with the cinnamon applesauce.

POTATO-PARSNIP LATKES WITH SAVORY APPLESAUCE

Steps:

• In small, heavy saucepan over moderate heat, bring butter to boil. Boil, uncovered, until layer of foam forms on top, then reduce heat to very low. Continue to cook, stirring occasionally, until thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Strain through sieve lined with triple layer of cheesecloth into heatproof liquid measuring cup. Set aside.
• Using medium holes of box grater, grate potatoes and parsnips into large bowl. Stir in egg whites, chives, salt, and pepper.
• In large nonstick sauté pan over low heat, heat 1/2 of clarified butter until hot but not smoking. Drop 3 (1/4-cup) portions of potato mixture into pan and flatten with spatula to form 3 1/2-inch pancakes. Fry until golden-brown, turning once, about 5 minutes per side. Drain on paper towels and keep warm in oven. Add more butter as necessary and cook remaining pancakes in same manner.
• Serve pancakes warm with crème fraîche and savory applesauce .

PINK APPLESAUCE FOR POTATO LATKES

Steps:

• In a medium saucepan, combine apples and lemon juice. Cook over medium heat, stirring occasionally, until apples are soft and beginning to burst, 15 to 30 minutes, depending on variety of apples. Pass through a food mill fitted with the medium disk. Use immediately, or store, refrigerated, in a covered container for up to 1 week.

POTATO LATKES (WITH OPTIONAL CRANBERRY APPLESAUCE)

Steps:

• Line a colander with cheesecloth and place over a large bowl. In another large mixing bowl, combine half of the diced onions (1 1/4 c), egg, flour, salt and baking powder. Mix with a rubber spatula to combine.
• Peel potatoes and cut into 1" cubes, working quickly so the potatoes do not brown. Using the grater attachment on your food processor, grate the potato with the remaining 1 1/4 c of diced onions. Pour the potato/onion mixture into the cheesecloth lined colander over a bowl, wrap cloth around mixture and wring out as much liquid as possible. Discard the liquid, but save the potato starch that is clinging to the bottom of the bowl and to the cheesecloth.
• Add potato/onion mixture, along with the potato starch to the egg/flour/onion in other bowl.Stir the batter until it is combined and sticky.
• Preheat oven to 425*F. Place a wire rack on a rimmed baking sheet and set it beside your stove top.
• Heat 1/2 c vegetable oil in a heavy bottomed skillet over medium high heat. Oil should be hot, but not smoking (about 375*F, but I don't use a thermometer). For each Latke, use approx 1/4 c of batter and flatten in your hand (or on a slotted spoon) into approx 2" disk, squeezing out any additional liquid. Using a slotted spoon, gently place Latkes into the hot oil. (Use one sacrificial Latke to make sure the oil temp is correct. If it's too low, they will be greasy and soggy, too high they will burn). Only cook about 4 Latkes at a time so you do not drop the oil temperature. Cook Latkes approx 4 minutes on each side. Place fried Latkes onto the wire rack.
• Between batches, using a slotted spoon, remove any bits that may be forming in the bottom of the pan and discard. Add more oil if needed between batches, but be sure to let it rise to the correct temperature before starting another batch.
• When completely done frying all the Latkes, place the baking sheet into the oven for approx 8 minutes to finish baking them until crisp and golden brown.
• Garnish with Recipe #509843 and/or sour cream.
• Enjoy!

RöSTI-STYLE POTATO LATKES WITH ROSEMARY AND BROWN BUTTER APPLESAUCE

Steps:

• Cook potatoes in large pot of generously salted boiling water until partially cooked (tester will meet some resistance), about 15 minutes. Drain potatoes, rinse in cold water, and drain again. Peel, cover, and chill until very cold, at least 4 hours and up to 1 day.
• Coarsely grate potatoes into large bowl. Melt butter in large ovenproof castiron skillet over medium-low heat. Add shallots; sauté until soft, about 6 minutes. Add shallot mixture, 2 teaspoons coarse salt, and 1/2 teaspoon pepper to potatoes (reserve skillet). Toss to blend evenly (do not compact potato mixture). DO AHEAD: Can be made 3 hours ahead. Let stand at room temperature.
• Preheat oven to 450°F. Melt 4 tablespoons usli ghee in reserved skillet over medium heat. Add half of potato mixture (5 1/2 to 6 cups). Stir gently until ghee is absorbed, about 2 minutes. Spread potatoes to even layer, then press firmly with metal spatula to compact. Cook 5 minutes, pressing and flattening occasionally. Reduce heat to medium-low. Place slightly smaller skillet atop potato cake. Weigh down with heavy can (such as 28-ounce can of tomatoes). Cook potato cake 15 minutes, pressing occasionally.
• Remove can and small skillet. Press potato cake again to flatten. Spread with 2 tablespoons ghee.
• Place skillet in oven and bake potato cake uncovered 15 minutes. Run narrow spatula around potato cake. Turn out onto platter, bottom (crusty) side up. Immediately cut into wedges and serve with applesauce. Repeat with remaining potatoes and ghee.
• Indian clarified butter (also called ghee); available at some supermarkets and specialty foods stores and at Indian markets.

POTATO LATKES & APPLESAUCE

Steps:

• Preheat oven to 250°F. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg, flour, and salt. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven. Cooks' notes: Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes. Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly. Applesauce: Slice 10 apples and mix with cinnamon and water in a large crockpot. Heat on low for 8-10 hours (3-4 hours on high) till mushy

POTATO LATKES WITH APPLESAUCE

Steps:

• Add potatoes and onions, in small batches, to blender or food processor container; cover. Process, using pulsing action, until potatoes are coarsely chopped. Spoon into large colander; drain 15 min., stirring occasionally.
• Beat eggs lightly in large bowl. Stir in bread crumbs and salt. Add potato mixture; mix well.
• Heat 2 tsp. of the oil in large skillet. Spoon scant 1/4 cup of the potato mixture into skillet; press lightly with back of spoon to flatten. Repeat with the remaining potato mixture, cooking 4 or 5 latkes at a time. Cook 2 to 3 min. on each side or until golden brown on both sides. Drain on paper towels. Place on foil-covered ovenproof platter; cover to keep warm. Repeat with the remaining potato mixture, adding remaining oil to skillet as needed. Serve with the sour cream and Raspberry-Cinnamon Applesauce.

CALICO POTATO LATKES WITH APPLESAUCE

Steps:

• Peel and shred potatoes, placing in cold water as you work to prevent browning. Drain well and pat dry with paper towels.
• In large bowl stir together all ingredients except applesauce.
• Heat 1 tablespoon oil over medium heat.
• For each latke drop 1 rounded tablespoonful vegetable mixture into hot oil, spreading to about 2 1/2 inch circle.
• Fry 4-5 at a time for 2-3 minutes until edges are crisp, then turn and fry 2-3 minutes more until golden brown, adding oil as needed during frying.
• Drain on paper towels.
• Cover and keep warm till all are fried.
• Serve with applesauce.

POTATO LATKES (WITH OPTIONAL CRANBERRY APPLESAUCE)

Steps:

• Line a colander with cheesecloth and place over a large bowl. In another large mixing bowl, combine half of the diced onions (1 1/4 c), egg, flour, salt and baking powder. Mix with a rubber spatula to combine. Peel potatoes and cut into 1" cubes, working quickly so the potatoes do not brown. Using the grater attachment on your food processor, grate the potato with the remaining 1 1/4 c of diced onions. Pour the potato/onion mixture into the cheesecloth lined colander over a bowl, wrap cloth around mixture and wring out as much liquid as possible. Discard the liquid, but save the potato starch that is clinging to the bottom of the bowl and to the cheesecloth. Add potato/onion mixture, along with the potato starch to the egg/flour/onion in other bowl.Stir the batter until it is combined and sticky. Preheat oven to 425*F. Place a wire rack on a rimmed baking sheet and set it beside your stove top. Heat 1/2 c vegetable oil in a heavy bottomed skillet over medium high heat. Oil should be hot, but not smoking (about 375*F, but I don't use a thermometer). For each Latke, use approx 1/4 c of batter and flatten in your hand (or on a slotted spoon) into approx 2" disk, squeezing out any additional liquid. Using a slotted spoon, gently place Latkes into the hot oil. (Use one sacrificial Latke to make sure the oil temp is correct. If it's too low, they will be greasy and soggy, too high they will burn). Only cook about 4 Latkes at a time so you do not drop the oil temperature. Cook Latkes approx 4 minutes on each side. Place fried Latkes onto the wire rack. Between batches, using a slotted spoon, remove any bits that may be forming in the bottom of the pan and discard. Add more oil if needed between batches, but be sure to let it rise to the correct temperature before starting another batch. When completely done frying all the Latkes, place the baking sheet into the oven for approx 8 minutes to finish baking them until crisp and golden brown. Garnish with Recipe #5098