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| 3 cups applesauce |
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1 tablespoon minced fresh parsley or dill |
| 2½ pounds baking potatoes, peeled |
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1 tablespoon fresh lemon juice |
| 1 medium onion |
½ teaspoon baking powder |
| 1 large egg |
½ teaspoon salt |
| 2 tablespoons all-purpose flour or |
¼ teaspoon coarsely ground black pepper |
| matzoh meal |
¾ cup vegetable oil |
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Refrigerate applesauce until serving time.
Finely shred potatoes and onion into colander. With hands, squeeze to remove as much liquid as possible. Place potato mixture in medium bowl; stir in egg, flour, parsley, lemon juice, baking powder, salt and pepper until well mixed.
Preheat oven to 250 degrees. In a 12-inch skillet, heat 3 tablespoons vegetable oil over medium heat until hot but not smoking. Drop potato mixture by scant ¼ cups into hot oil to make 5 latkes. With back of large spoon, flatten each latke into a 3-inch round. Cook until underside is golden, 4 to 5 minutes. With slotted spatula, turn latkes and cook until second side is golden brown and crisp, 4 to 5 minutes longer. With spatula, transfer latkes to paper towel-lined cookie sheet to drain; keep warm in oven.
Repeat with remaining potato mixture, stirring potato mixture before frying each batch and using 3 tablespoons more oil for each new batch. Serve hot with applesauce. |
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This recipe is from Great American Classics Cookbook. |
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