Potato Latkes With Homemade Applesauce Recipes

Steps:

• Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
• In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
• In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

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.

Steps:

• Utensils: 1 (or 2) iron skillet(s), grater, colander, spatula, table or soup spoon, oven proof dish (optional), 1 qt lidded pot, wooden spoon, paper towels.
• Preheat iron skillet on low setting with 3 table spoons of oil.
• Applesauce.
• Wash, peel and cut apples, discarding core and seeds.
• Place in 1 quart pot.
• Add 1/4 cup water.
• Add lemon peel and cinnamon stick (both optional).
• Bring to boil, then turn down heat to lowest setting.
• Place lid on pot and let fruit stew for 10 minutes.
• Check if pieces are soft, if not, stew 5 more minutes.
• Turn of heat, leave standing with lid on pot until ready to eat.
• Latkes.
• Peel and rinse, then shred potatoes on coarse grater (rinse grater right away, that saves trouble later).
• Place grated potatoes in colander and push down to help drain excess liquid.
• Turn up the heat under iron skillet, and keep an eye on the oil in the pan. The moment smoke forms, turn the heat down a notch or two.
• Whip egg white with 1/4 teaspoon of alt in 2 qt bowl until peaks form.
• Loosen grated potatoes and add to egg white.
• Spoon egg white through grated potatoes.
• Drop a bit of shredded potato in the oil. If it sizzles, continue, otherwise turn the heat up a notch. When bit of potato turns brown, oil is hot enough.
• Carefully drop table spoons full of potato and egg white mixture in the hot oil, patting the mount down a bit with back of spoon or (metal) spatula.
• Cook for 30 seconds, or until edges of latkes turn golden brown.
• Turn latkes and add remaining 1 tablespoon of oil, or more if necessary.
• Latkes are ready when second side is golden brown.
• Check for doneness, inside should be soft, while outside crisp.
• Latkes may be served immediately or can be kept warm in preheated, and covered, ovenproof dish in 200ºF oven.
• Serve each latke with a spoonful of apple sauce.
• Top with dollop of sour cream or plain yogurt.
• Top with sprinkle of cinnamon (omit when apple sauce was cooked with cinnamon stick).
• Enjoy!

Steps:

• Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
• Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.