Serves 10
45 min
Mario Batali's Latkes with Apple Sauce
Recipe GLPR6e684d8d57e0da
Golden-crispy potato pancakes served alongside a warm, fragrant apple sauce with cinnamon and bright citrus notes. This classic Jewish dish combines shredded russet potatoes and scallions, pan-fried until deeply golden, with a homemade apple sauce featuring McIntosh apples, lemon zest, and orange juice.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 cups peeled and shredded russet potatoes (about 6 medium russets)
1 medium onion, finely minced
3 large eggs, beaten
1 1/2 teaspoons kosher salt
2 scallions, thinly sliced
1/2 cup extra virgin olive oil
8 McIntosh apples, peeled, cored, and quartered
2 cinnamon sticks
1 zest Zest of 1 lemon
1/4 cup fresh orange juice
Directions
For the apple sauce: Combine the peeled and quartered McIntosh apples, cinnamon sticks, lemon zest, and orange juice in a heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until the apples break down and soften completely, about 15 to 20 minutes. Remove the cinnamon sticks and either mash the apples for a chunky sauce or blend for a smooth consistency. Keep warm on low heat while you prepare the latkes.
For the latkes: Place the shredded potatoes in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible. Transfer the dried potatoes to a large mixing bowl.
Add the finely minced onion, beaten eggs, kosher salt, and thinly sliced scallions to the potatoes. Mix gently but thoroughly until all ingredients are evenly distributed.
Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers and is very hot but not smoking.
Working in batches to avoid overcrowding, drop spoonfuls of the potato mixture into the hot oil and gently flatten each mound with the back of a spoon or spatula to form thin, even pancakes.
Fry each latke for 3 to 4 minutes per side until deep golden brown and crispy. Transfer cooked latkes to a paper towel-lined plate to drain excess oil.
Arrange the warm latkes on a serving platter and spoon the warm apple sauce alongside or on top. Serve immediately while the latkes are still crispy.
