Potato Latkes With Spiced Apple Pear Sauce Recipes

Steps:

• Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
• Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)

Steps:

• For the spiced apple-cranberry relish: Melt the butter over medium-high in a medium pot. Add the onion, stir to coat and sprinkle with 2 teaspoons kosher salt. Reduce the heat to medium, cover the pot and cook, stirring occasionally, until the onions are translucent and just beginning to brown around the edges of the pot, about 20 minutes.
• Add the vinegar, thyme and 1 tablespoon brown sugar and continue to cook, stirring frequently, until the onions are golden brown and very soft, about 20 minutes. Add the apples, cinnamon, ginger, allspice and remaining 2 tablespoons brown sugar and cook, stirring frequently, lower the heat if necessary, until the apples are tender, about 15 minutes. Remove from heat and stir in the cranberries. Keep warm while preparing the latkes.
• For the latkes: Peel the sweet and Russet potatoes and shred them in a food process fitted with the shredding blade. Transfer the potatoes to a large mixing bowl as the food processor bowl fills up. Repeat with the carrots and onion. Toss the vegetables together with your hands, breaking up and evenly dispersing all the shredded vegetables throughout. Mix in the flour, baking powder and egg and sprinkle generously with salt.
• Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
• Working in batches, scoop the vegetable mixture by 1/4 cupfuls add and them carefully to the skillet, flattening each latke slightly with a spatula. Fry until golden brown and cooked through, about 2 minutes per side. Drain on the prepared baking sheet.
• Serve hot or keep warm in 200-degree F oven. Serve with the spiced apple-cranberry relish and sour cream.

Steps:

• Beat the egg with the yogurt and milk (or just the yogurt, if you're using the plain normal variety) and set aside. Combine the flour, baking powder, baking soda, cinnamon and sugar in a bowl. Peel, quarter and core the apples, then grate them; I use a food processor, but a coarse Microplane or other grater would work easily, I'd imagine.
• Pour the yogurt mixture into the flour bowl, tip in the grated apples and fold it together.
• Pour enough oil to come about 1/4 inch up in a skillet and put on the stove to heat. Dollop spoonfuls -- I use a round soup spoon -- of the apple batter into the sizzling oil; a rubber spatula (the one you used to fold the batter together) will help you scrape the batter off the spoon and press down on the little latkes in the pan. Don't worry about making perfect round pancakes; I like these a bit raggedy and skew-whiff. Fry for a minute or two, until the latkes are a golden brown on the undersides; you can see from the top as they start firming up underneath. Flip them with 2 metal spatulas and fry for another minute on the uncooked side.
• Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you've used up all the batter. Top with maple syrup.

Steps:

• Toss together the apples, pears, 1/4 cup water, maple syrup and 2 teaspoons cinnamon in a large pot with a heavy bottom (a Dutch oven works great for this). Cover and cook, stirring occasionally, over low heat, until the fruit are very tender, about 45 minutes or up to 1 hour. Stir in the lemon juice and use a potato masher to smash to your desired consistency. If you like a completely smooth, pureed sauce, use an immersion blender to blend until smooth. Taste and add additional cinnamon to your liking.
• Serve warm, or cool completely and store in sterile jars with tight-fitting lids up to 1 week in the refrigerator.

Steps:

• Begin heating a large heavy skillet over medium heat. Heat the oven to 350 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
• Place the grated sweet potatoes in a large bowl. Toss the grated apple with the lime juice and add to the sweet potatoes, along with the ginger, spices, baking powder, salt, oat bran and matzo meal or flour. Taste and adjust salt. Add the beaten eggs and stir together.
• Take a 1/4 cup measuring cup and fill with 2 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 40 latkes.
• Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate five or six. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet. Try one latke and if it is still a bit chewy in the middle transfer them to the baking sheet and place in the oven for 10 minutes, until golden brown and soft in the center.
• Serve hot topped with applesauce and low-fat sour cream, thick Greek yogurt or crème fraîche if desired.

Steps:

• LATKES:.
• Peel, cube, and boil potatoes.
• Mash & add cheese.
• Beat eggs well and add.matzoh meal or flour, baking powder, and spices.
• Heat oil until hot and put large spoonful for each pancake.
• Cook until brown and flip.
• *VARIATION: Use one potato and 10 oz. package of spinach (frozen or cooked), well drained and chopped. This is especially tasty if you're using feta.
• APPLE-PEAR SAUCE: (Pareve).
• Core and cut apples and pears.
• Cover well with water and cook until soft.
• Stir occasionally to prevent sticking.
• Put through foley food mill (I see them often in second hand stores) or force through colander to remove skins and seeds.
• Mix in lemon rind and cinnamon.
• Enjoy!