Latkes are a type of potato pancake that are found in many Jewish homes around the holy days. Typically served with applesauce on the side, we incorporated fresh Granny Smith apples into ours for a unique twist.
Prep time: 20 minutes
Cook time: 20 minutes
- 2 large baking potatoes, peeled
- 1 medium yellow onion
- 1 Granny Smith apple, peeled and cored
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon baking powder
- Ground black pepper, to taste
- 2 large eggs, lightly beaten
- Cooking oil
- Sour cream, for serving
Carefully grate potato, onion and apple on the larger side of your grater and place in a large bowl lined with a flour sack towel. Close towel around mixture and squeeze out as much moisture as you can. Dump out liquid and return mixture to bowl.
Add flour, salt, garlic powder, baking powder, pepper and eggs to mixture and mix well.
Place 1/4-inch of cooking oil in skillet and preheat over medium heat.
Carefully drop 1/2 cup of latke mixture into oil and flatten with spatula. Cook until golden brown on each side, about 6-8 minutes, flipping once. Remove latke from skillet and place on paper towel-lined baking sheet to drain off excess oil. Repeat with remaining latke mixture.
Serve with a dollop of sour cream on each latke.
ORANGE & FIELD TIP: You may need to use additional cooking oil in your skillet to ensure your latkes don’t touch the bottom of the pan. When cooking ours, we use a non-stick skillet to ensure they don’t stick if they do touch the bottom.