Friday, October 1, 2010

LATKES with homemade applesauce and sour cream

Jonathunder, License
Serves four


I've modified the original latke recipe.  These days I increase the variety of vegetables used in recipes whenever and wherever I can, following my doctor's injunction to make sure to eat "all your colors."  So I have added carrot and minced parsley, neither of which is traditional, as far as I know. Olive oil is used since that is what was used to light the temple lamps. You can use a light olive oil.  In my view, it doesn't have to be first press for this dish. The flavor may actually benefit from the lighter olive flavor.


Prepare the applesauce:

  • 4 Granny Smith apples, washed, cored and diced, leave the skin on
  • 1/2 cup of white wine
  • 1/2 cup organic sugar 
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, Smart Balance, or Earth Balance Buttery Spread

Combine all the ingredients in a saucepan, mix well, and simmer until the apples are cooked through. Keep stirring through the process to make sure the sauce doesn't stick or burn and that there is enough liquid.  Add a bit of water if necessary. Transfer to a serving bowl when the latkes are done and serve the applesauce warm.

Prepare the latkes:
Preheat the oven to 225 degrees and line a platter with paper towels.  As you finish frying the latkes, place them on the platter in the oven to keep warm.

  • 1 1/2 pounds of baking potatoes, scrubbed
  • 1/2 pound of carrots, scrubbed and tipped and topped
  • 1 small white onion, minced
  • 1 omega-three egg, beaten
  • 2 tablespoons fresh parsley, minced
  • sea salt to taste
  • cracked black pepper to taste
  • 1/2 -3/4 cup olive oil

Large-shred potatoes.  Lay potato shreds on a clean, dry kitchen towel.  Roll towel and squeeze to remove excess water from the potatoes.  Place potatoes in a mixing bowl and shred carrots into it. Add parsley, salt, and pepper and mix well.  Add egg and mix well.


Heat oil in a fry pan to medium-high heat.  Cook three or four latke - each about two tablespoons potato mixture - at a time, as will fit in your fry pan.  As a you complete each batch, place the latke on the platter in the oven to keep warm.  Serve with applesauce and gluten-free sour cream.

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