Latkes are a labor of love and eagerly awaited by all during the holidays, but they are often incredibly time consuming as they are fried individually. With this large skillet latke you get all the flavor and crispiness in a fraction of the time.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 large apples, each peeled, cored and cut into 8 wedges
- 3 tablespoons sugar
- Kosher salt
- 2 tablespoons unsalted butter
- 2 pounds russet potatoes
- 1 small yellow onion
- 3 tablespoons matzo meal
- 1 large egg, lightly beaten
- 1/4 teaspoon baking powder
- 1/2 cup vegetable oil
- 1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish
- Sour cream, for serving
Instructions
- Combine the apples, sugar and a pinch of salt in a medium bowl and toss to coat.
- Melt the butter in a medium skillet over medium-high heat until just starting to brown around the edges. Add the apples and cook, stirring often, until they are a deep, dark golden color, about 8 minutes. Transfer to a plate and set aside.
- Preheat a 10-inch nonstick skillet over medium heat. Set a wire rack inside a rimmed baking sheet.
- Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the shredded potatoes to a large colander as the food processor fills up. Press them firmly to remove any excess moisture, pat dry with paper towels and transfer to a large bowl.
- Grate the onion in the food processor and stir into the potatoes along with the matzo meal, egg, baking powder and 2 teaspoons salt. Immediately move to cooking the potato mixture or it will purge too much water and not be crispy.
- Add 1/4 cup of the oil to your preheated skillet and as soon as it shimmers add the potato mixture in handfuls, creating an even layer and leaving any excess moisture in the bowl. Cook until golden and crispy on the bottom, about 6 minutes. Slide the latke on to the wire rack.
- Return the skillet to the heat and add the remaining 1/4 cup oil. Once it is shimmering cover the latke with a round platter or large pot lid and in one swift motion invert the rack with the latke cooked-side up onto your platter or lid. Carefully slide the latke back into the skillet and cook until golden and cooked through, about 5 minutes. Slide back on to the wire rack and let drain for a minute.
- Transfer the latke to a serving platter, top with the sour cream, caramelized apples and sprinkle with the herbs.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 307 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 4 g |
| Cholesterol | 32 mg |
| Sodium | 489 mg |
Reviews
Overall it’s quite tasty. We did not use 2russets, instead cheated and used a 20oz bag of refrigerated shredded potatos. Our enthusiasm to follow all her other ingredients made our common sense disappear. We certainly needed more egg and matzah meal, which we failed to do. It would’ve Been helpful if the recipe had listed what two russet potatoes equaled roughly in cups or weight. Ours was still very delicious but did not stay together well. In our opinion we did not enjoy both Apple and sour cream on top of the latke, for us it’s one or the other.
I like this recipe, but just a note: drain the shredded potatoes in a colander set over a bowl. Let that liquid sit until the potato starch settles on the bottom. Carefully pour off the liquid, then add the starch to the shredded potatoes. My Bubbie taught me that.
Best and easiest latke I ever made.