Latkes and Life

Hey, Readers!

Many of the original links that I posted to recipes on this WordPress no longer lead to the original postings. Not because I changed something about them, but because they seem to have disappeared. Super-weird. So I’m going to start of this summer by re-posting our greatest hits on here and updating the links so you all can actually find our recipes 🙂

Happy Cooking,

Alison

 

Latkes, or Potato Pancakes

Contains gluten and free from other top-8 allergens.

 

You will need the following ratios…

… which you can double or triple to your heart’s content!
4 russet potatoes, grated on a box grater

1 medium onion, diced as finely as possible

Salt

1 tbsp flour (for binding the other ingredients together)

1 lunch box size Mott’s unsweetened applesauce (this is your applesauce egg)

Oil for frying

More applesauce for serving with

 

Directions:

 

Wash and peel the potatoes, then grate them carefully so as not to also grate your fingernails. Dice the onion and incorporate with the potatoes. Add the salt, pepper, and flour, and mix. Then add the apple sauce. If needed for consistency, add more flour by the teaspoon, or more applesauce by the spoonful, until the mixture really comes together into lovely globs of latke.

 

Heat the oil in your largest pan, or two large pans, over medium heat.

 

Make as large or small latkes as you want. Keep in mind that without the egg as a binder, the smaller ones keep together a bit better, and no matter what, some of the latkes are going to fall apart quite dramatically. Flatten them with the back of a spoon as you add them to the skillet to keep them together as best you can.

 

Pan fry until golden brown, flipping as infrequently as possible. Add more oil and adjust the heat as needed. Drain on a paper towel before serving.

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