Schatz Family Latkes and Apple Sauce

Recipe Author: Gracie Schatz

Category: Appetizer

Preparation Time: 25 minutes  

Cooking Time: 20 minutes

A traditional recipe perfect for Chanukah or any festive occasion. Crispy potato latkes paired with homemade apple sauce make for a delicious combination that's both comforting and satisfying.

 Benny's Apple Sauce

Ingredients:

- 4-5 Apples, cored and peeled

- 1/3 Cup Water

- A pinch of Salt

- Sugar to taste

- Ground Cinnamon (optional)

Directions:

1. Core and peel the apples, then roughly chop them into ~½-1” pieces.

2. Put the apples and water in a medium saucepot over medium heat.

3. Sprinkle a pinch of salt over the apples and water, and cover the pot. Add cinnamon if desired.

4. After ~5 minutes (or once water is boiling), turn the heat to low/medium.

5. Let cook for ~25 minutes, stirring every 5 minutes.

6. Check if the apples have broken down; they should be easy to smash with a spatula or wooden spoon.

7. Once the apples are soft, transfer to a bowl and mash with a fork or potato masher to your desired consistency. Alternatively, use an immersion blender or food mill for a smoother sauce.

8. Taste the apple sauce; add sugar if needed. Adjust with a bit of lemon juice for a tart flavor. Allow to cool before serving.

Classic Potato Latkes

Ingredients:

- 1 1/2 cups peeled and grated Russet Potatoes

- 1/2 cup grated Onion

- 1 or 2 Eggs

- 1/4 cup Matzo Meal

- 2 cups Vegetable Oil (canola, sunflower, safflower, etc.)

- Salt and Pepper to taste

- Sour Cream for garnish

Directions:

1. Prepare a sheet tray lined with paper towels or newspaper.

2. Place the grated potatoes and onions in a colander and squeeze out excess liquid.

3. In a bowl, combine the strained potatoes and onions. Make a well in the center, add the egg and matzo meal, and whisk with a fork before mixing with your hands. Add more egg and matzo meal if needed for consistency. Season with salt and pepper.

4. In a large, deep cast iron or non-stick pan, warm 1 inch of vegetable oil over medium-high heat until it spits back when water is flicked at it.

5. Form the latkes by squeezing about 3 Tbsp of batter into a flat disc, about 1/2" thick. Carefully place in the hot oil. Fry until golden brown on the edges, then flip and fry for another minute. Remove with a slotted spatula and drain on the paper towel-lined tray. Sprinkle with sea salt.

6. Serve with homemade apple sauce and sour cream. Enjoy!

Note: Leftover latke batter can be stored tightly covered and will fry up nicely the next day for a hearty breakfast.