Mario Batali's Latkes with Apple Sauce

Name: Mario Batali's Latkes with Apple Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Cuisine: Jewish
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

Recipe GLPR6e684d8d57e0da

Jewish

Appetizer

45 min

297 cal

Servings: 10

Stovetop

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward latke recipe with readily available ingredients at any Charlotte chain—potatoes, onions, eggs, and apples are staples at Harris Teeter, Food Lion, Kroger, and Walmart year-round. The 45-minute stated time is honest if you account for shredding potatoes and onions by hand, though a box grater speeds this up. The cost per serving lands around $0.60-$0.75, kept modest by the reliance on humble potatoes and store-brand eggs and apples. The real limitation is that latkes are best served immediately while crispy and do not reheat well—this is a same-night dish that demands attention at the stove, which can strain a busy weeknight kitchen with young children, though they remain a family favorite for weekend brunches or Hanukkah.