New York Potato Latkes
A New York Jewish brunch classic, crispy shredded potato pancakes fried golden in schmaltz and served with sour cream and chunky apple sauce.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and coarsely grate 500g potatoes and 1 small onion into a clean tea towel. Squeeze firmly to remove excess liquid. Transfer to a bowl, mix with 2 beaten eggs, 30g flour, 0.75 tsp salt, 0.25 tsp black pepper, and 0.25 tsp garlic powder until combined. Peel, core, and roughly chop 2 Granny Smith apples.
Simmer
Place apples, 2 tbsp water, 1 tsp caster sugar, 0.5 tsp lemon juice, and a pinch of cinnamon in a small saucepan over medium heat. Cook 8–10 minutes, stirring occasionally, until apples soften completely into chunky sauce. Set aside to cool.
Fry 1
Heat 0.5cm oil in a large heavy-based skillet over medium-high heat until shimmering. Drop heaped tablespoons of potato mixture into the oil, flatten immediately with a spatula into 8cm rounds. Fry 3–4 minutes without moving until deep golden and crispy on the first side.
Fry 2
Flip latkes carefully and fry 3 minutes over medium-high heat until golden on the second side. Transfer to a wire rack and season immediately with a pinch of salt.
Plate
Arrange warm latkes on plates alongside the chunky apple sauce and sour cream. Serve immediately while latkes are crisp.
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