Pan-Fried Giant Latke with Caramelized Apples and Sour Cream
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 307
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 4
- Cholesterol
- 32
- Sodium
- 489
- Total: 30 min
- Active: 30 min
Ingredients
2 large apples, each peeled, cored and cut into 8 wedges
3 tablespoons sugar
Kosher salt
2 tablespoons unsalted butter
2 pounds russet potatoes
1 small yellow onion
3 tablespoons matzo meal
1 large egg, lightly beaten
1/4 teaspoon baking powder
1/2 cup vegetable oil
1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish
Sour cream, for serving
Directions
- Combine the apples, sugar and a pinch of salt in a medium bowl and toss to coat.
- Melt the butter in a medium skillet over medium-high heat until just starting to brown around the edges. Add the apples and cook, stirring often, until they are a deep, dark golden color, about 8 minutes. Transfer to a plate and set aside.
- Preheat a 10-inch nonstick skillet over medium heat. Set a wire rack inside a rimmed baking sheet.
- Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the shredded potatoes to a large colander as the food processor fills up. Press them firmly to remove any excess moisture, pat dry with paper towels and transfer to a large bowl.
- Grate the onion in the food processor and stir into the potatoes along with the matzo meal, egg, baking powder and 2 teaspoons salt. Immediately move to cooking the potato mixture or it will purge too much water and not be crispy.
- Add 1/4 cup of the oil to your preheated skillet and as soon as it shimmers add the potato mixture in handfuls, creating an even layer and leaving any excess moisture in the bowl. Cook until golden and crispy on the bottom, about 6 minutes. Slide the latke on to the wire rack.
- Return the skillet to the heat and add the remaining 1/4 cup oil. Once it is shimmering cover the latke with a round platter or large pot lid and in one swift motion invert the rack with the latke cooked-side up onto your platter or lid. Carefully slide the latke back into the skillet and cook until golden and cooked through, about 5 minutes. Slide back on to the wire rack and let drain for a minute.
- Transfer the latke to a serving platter, top with the sour cream, caramelized apples and sprinkle with the herbs.