It’s almost latke time! My family doesn’t celebrate Hanukkah, but we do celebrate latkes.
I like latke recipes, like this one from Food & Wine’s Gail Simmons, that condone using the food processor since I hate shredding the potatoes by hand. The light pink hued applesauce, a recipe from Gail’s father, is so easy it is worth the effort.
Latkes With Pink Applesauce
3 1/2 pounds baking potatoes, peeled and halved
1 large yellow onion, cut into 8 wedges
1/2 cup all-purpose flour
2 eggs, lightly beaten
2 tablespoons chopped dill
1 1/2 teaspoons salt
1/4 teaspoon baking powder
Canola oil, for frying
Ivor’s Pink Applesauce (recipe follows), for serving
Sour cream, for serving
1. Set a colander over a large bowl.
2. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the colander and let stand for 5 minutes, then squeeze dry. Pour off all of the liquid in the bowl and add the shredded potato-onion mixture. Stir in the flour, eggs, dill, salt and baking powder. Spoon the mixture back into the colander and set over a bowl. Let mixture stand for 5 minutes.
3. In a large skillet, heat 1/4 inch of canola oil until shimmering. Spoon 2 tablespoons of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes.
4. Drain the latkes on paper towels. Transfer to a baking sheet and keep warm while finishing frying the remaining latkes. Serve the latkes warm with Pink Applesauce and sour cream.
Makes about 40 latkes
Ivor’s Pink Applesauce
3 McIntosh apples (about 1 1/2 pounds), quartered and cored
3 Paula Red, Northern Spy or Empire apples (about 1 1/2 pounds), quartered and cored
3 plums, halved and pitted
6 cups water
1/3 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
Pinch of freshly grated nutmeg
1. In a large saucepan, cover the apples and plums with the water and bring to a simmer. Cover and cook over low heat until the apples and plums break down, about 5 minutes. Drain the fruit in a sieve set over a bowl, reserving 2 tablespoons of the cooking liquid in a small bowl. Press the apple mixture through the sieve into the bowl to make a fine purée. Discard the skins.
2. In a large saucepan, combine the apple-plum purée with the sugar, lemon juice, cinnamon and nutmeg. Simmer over low heat, stirring frequently, until the sugar dissolves, about 3 minutes. Stir in the reserved 2 tablespoons of cooking liquid.
3. Spoon the applesauce into a bowl, cover and refrigerate for 1 hour, until chilled. The applesauce will keep, refrigerated, for up to 4 days.
Recipes from Food & Wine Magazine
Some music from Israel would be good to pair with our latkes. Israeli-based band Tomer Beitan & Hashchuna have a new EP out titled ‘Mesir De`agot’ and it fits the bill perfectly. It’s a 5 song collection of indie-pop tunes with a solid brass base.
“Lo Sovel Sheket” — I have no idea what they are singing, but it sure sounds good!