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egg flour kosher salt freshly ground white pepper baking potatoes onion canola oil Vanilla Apple Sauce
Viewed: 13 - Published at: 2 years agoIngredients
- 1 egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1 tablespoon kosher salt
- 1/8 teaspoon freshly ground white pepper
- 4 baking potatoes (2 1/2 pounds), peeled and coarsely shredded
- 1 medium onion, coarsely grated
- 1 Granny Smith applepeeled, cored and coarsely shredded
- Canola oil, for frying
- Schmaltz, for frying (see Note)
- Vanilla Apple Sauce and sour cream, for serving
Method
- In a large bowl, mix the egg with the flour, salt and white pepper.
- In a colander, toss the shredded potatoes with the onion and apple and squeeze dry.
- Add to the bowl and stir to combine.
- Set aside for 10 minutes.
- In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering.
- Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork.
- Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes.
- Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer.
- Drain the latkes on paper towels set on a rack and transfer to a platter.
- Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed.
- Serve hot with Vanilla Apple Sauce and sour cream.
