Latkes with Apple-Jalapeño Salsa
Total Time: 2 hours
Yield: ~16 latkes
Ingredients for Salsa:
1 Granny Smith apple, peeled, cored, and finely diced
2 tsp free lime juice
1 TB finely chopped shallots
1 jalapeño, seeds and ribs removed, finely chopped
1 TB honey
1 TB finely chopped fresh cilantro
Pinch of salt
Ingredients for Latkes:
2 pounds baking potatoes, peeled (or unpeeled) -about 6 small-medium potatoes
1 medium onion
2 large eggs, beaten
2 TB matzo meal or dried bread crumbs
1 tsp baking powder
1 tsp salt
1/4 tsp freshly ground black pepper
Vegetable oil, for frying
Sour cream, for serving (Greek yogurt is also good)
1 avocado, sliced, for serving
Applesauce for serving (optional)
Instructions:
1. To make the salsa, combine the apple and lime juice in a small bowl. Add the shallots, jalapeño, honey, cilantro, and salt, and mix. Set aside at room temperature while making the latkes.
2. Position a rack in the center of the oven and preheat to 200. Line a baking sheet with a wire cooling rack and place in oven.
3. Shred the potatoes with the large holes on a cheese grater into a large mixing bowl. Grate the onion into the bowl. (Or use a food processor if you have one.) Drain any excess liquid. Add the beaten eggs, matzo meal, salt and pepper and mix well. Don't worry if the potatoes turn brown.
4. Pour enough oil into a large skillet to come about 1/8 inch up the side and heat over medium-high heat until the oil shimmers. Using about 1/4 cup of the potato mixture for each pancake, spoon into the oil and spread into 3-inch diameter pancakes. Cook until the underside is golden brown, about 2 1/2 minutes. Turn and cook until the other side is brown, about 2 1/2 minutes more. Transfer to the rack in the oven to keep warm while making the remaining latkes. You can do two pans at once if you want with as many latkes as you can fit.
5. Just before serving, transfer the latkes to a paper towel to drain. Serve immediately, with the salsa, avocado, sour cream and applesauce or with fresh chives.
Source: Rick Rodgers
