Wednesday, April 25, 2012

Parsnip & Potato Latkes w/ Homemade Cinnamon Apple Sauce

There is something to be said about a warm plate of fresh made Latkes with a dash of either Sugar on them or some Applesauce on the side. Ok maybe that is just a feeling that only I have, but either which way, I feel that Latkes are something not enough people know how to make them properly. 

This recipe is an adaptation to my Great Grandmothers recipe that has been used by my family for almost 100 years. For those not in the know, a Latke is simple a Potato Pancake that has been seasoned and fried. 

Something of a treat that we grew up eating during the Holidays, Latkes are a fun thing to make with your Children, because nothing beats cooking with Family and eating fried bits of joy, as soon as they hop out the frying pan.
(click Read More, for the entire recipe)

For the Applesauce:
3 lbs mixed red apples, unpeeled
1 lemon
1 cinnamon stick

For the latkes:
½ lb (about 2) Yukon gold potatoes, peeled
½ lb (about 4) parsnips, peeled
½ medium onion
1 clove garlic, minced
2 large eggs
2 TBS chopped fresh parsley
2 TBS minced fresh chives
3 TBS all-purpose flour
Kosher salt and freshly ground pepper
Peanut or vegetable oil, for frying (don't use olive oil, they will be left with a weird taste)

To make the applesauce: Cut the apples into 1-inch pieces.
Remove 3 wide strips zest from the lemon with a vegetable peeler; transfer to a saucepan and squeeze in the lemon juice.
Add the apples and cinnamon stick, cover and cook over medium heat until soft, 15 to 20 minutes.
Uncover and increase the heat to medium high.
Continue to cook, mashing and stirring the apples, until they thicken, 10 to 15 minutes. Remove the cinnamon stick, then pass the apples through a food mill or puree in a food processor.
Set the apples aside until ready your to serve.

Now the fun part, to make the latkes:
Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater.
Squeeze the mixture by the handful over the sink to remove any excess liquid.
Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper.
Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.
Heat 1/4 inch of peanut oil in a large skillet over medium-high heat.
Fry the latkes in batches until golden brown, 4 to 5 minutes per side.
Drain on paper towels and season with salt while hot.
Serve with the cinnamon applesauce.

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