ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Potato Latkes

Hands-on time 30 mins
Total time 30 mins
Yield

Makes about 2 dozen

Shred potato and apple through the large holes of a box grater. Serve latkes with sour cream or applesauce.

Ingredients

  • 2 1/4 pounds russet potatoes, grated
  • 1 Fuji apple, peeled and grated
  • 1 large egg, beaten
  • 1/4 cup matzo meal
  • 1 tablespoon apple juice
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • Vegetable oil
  • Thinly sliced fresh chives

How to Make It

  1. Spread potato and apple onto dry kitchen towels; roll up and wring towels to remove liquid. Combine potato mixture, egg and next 8 ingredients.

  2. Pour oil to a depth of 1/4 inch in a large skillet. Heat oil over medium-high heat; drop potato mixture, by tablespoonfuls, in batches; slightly flatten each latke. Cook 2 minutes on each side or until browned. Drain latkes on paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200° oven. Sprinkle with chives, and add salt to taste.

Shalom Y'all