Best Potato Latkes Applesauce Recipes

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SWEET POTATO AND PARSNIP LATKES WITH CHUNKY 5-SPICE APPLESAUCE



Sweet Potato and Parsnip Latkes with Chunky 5-Spice Applesauce image

Instead of the usual potatoes, make latkes with sweet potatoes and parsnips. They pair beautifully with the homemade applesauce, which has great flavor thanks to Chinese 5-spice powder.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield About 12 latkes

Number Of Ingredients 14

6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon apple cider
1/2 teaspoon Chinese 5-spice powder
1 tablespoon sugar
1 pound sweet potatoes, peeled
1/2 pound parsnips, peeled
Kosher salt
1/4 cup all-purpose flour
2 large eggs
1/4 cup vegetable oil, plus more as necessary
Sour cream
1/4 cup scallions, thinly sliced on the bias

Steps:

  • For the applesauce: Combine the apples, lemon zest, lemon juice, apple cider, 5-spice powder and sugar in a large saucepan over medium heat; stir to combine. Cook until the apples begin to break down but are still chunky, 10 to 15 minutes. Remove from the heat and let cool.
  • For the latkes: Grate the sweet potatoes and parsnips on a box grater and transfer to a large bowl. Season with salt and toss to combine. Add the flour and stir to distribute evenly. Add the eggs and stir well. Heat 2 tablespoons of the oil in a large saute pan over medium heat. Working in batches, form the potato mixture into 3-inch latkes that are about 1/2-inch thick. Add the latkes to the hot oil in a single layer and fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper towel-lined plate and season with salt. Repeat the frying, adding more fat as necessary.
  • Serve the latkes with the applesauce, sour cream and scallions.

POTATO LATKES WITH HOMEMADE APPLESAUCE



Potato Latkes With Homemade Applesauce image

Latkes are potato pancakes fried in oil, symbolizing the miracle of Hanukkah. Enjoy potato latkes with family and friends during this holiday or any time of the year.

Provided by Alan in SW Florida

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

2 large baking potatoes, peeled (1 1/2 pounds)
2 large eggs
1 medium onion, diced
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
vegetable oil
12 rome apples, peeled, cored, and quartered (other varieties of sweet red apples may be substituted)
3 cups water
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/4 cup lemon juice
2 (2 inch) cinnamon sticks

Steps:

  • TO MAKE LATKES: Shred potatoes in a food processor; transfer to a bowl. Add water to cover; let stand 10 minutes. Drain and squeeze well; return potatoes to bowl.
  • Stir together potato, eggs and next 4 ingredients until blended.
  • Pour oil to a depth of 1/2 inch into a large heavy skillet; heat over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; fry 4 minutes on each side or until golden. Drain on paper towels. Serve with sour cream and Homemade Applesauce, if desired.
  • TO MAKE APPLESAUCE: Bring all applesauce ingredients to a boil in a Dutch oven; reduce heat and simmer, stirring once, 45 minutes. Drain; remove and discard cinnamon.
  • Process apple mixture in a blender until smooth. Yield: 10 cups.

Nutrition Facts : Calories 589.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 105.8, Sodium 661.8, Carbohydrate 140.3, Fiber 12.2, Sugar 96.9, Protein 7.5

PARSNIP-POTATO LATKES WITH CINNAMON APPLESAUCE



Parsnip-Potato Latkes With Cinnamon Applesauce image

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

3 pounds mixed red apples, unpeeled
1 lemon
1 cinnamon stick
1/2 pound (about 2) Yukon gold potatoes, peeled
1/2 pound (about 4) parsnips, peeled
1/2 medium onion
1 clove garlic, minced
2 large eggs
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh chives
3 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
Peanut or vegetable oil, for frying

Steps:

  • Make the applesauce: Cut the apples into 1-inch pieces. Remove 3 wide strips zest from the lemon with a vegetable peeler; transfer to a saucepan and squeeze in the lemon juice. Add the apples and cinnamon stick, cover and cook over medium heat until soft, 15 to 20 minutes. Uncover and increase the heat to medium high. Continue to cook, mashing and stirring the apples, until they thicken, 10 to 15 minutes. Remove the cinnamon stick, then pass the apples through a food mill or puree in a food processor. Set aside until ready to serve.
  • Meanwhile, make the latkes: Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater. Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper. Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.
  • Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side. Drain on paper towels and season with salt while hot. Serve with the cinnamon applesauce.

POTATO-PARSNIP LATKES WITH SAVORY APPLESAUCE



Potato-Parsnip Latkes with Savory Applesauce image

Provided by Suzanne Tracht

Categories     Dairy     Potato     Vegetable     Side     Fry     Hanukkah     Root Vegetable     Parsnip     Pan-Fry     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 1/4 cups (2 1/2 sticks) unsalted butter
2 russet potatoes (about 1 1/2 pounds), peeled
2 parsnips (about 1 pound), peeled
2 large egg whites
2 tablespoons fresh chives, chopped
1 teaspoon salt
Pinch of freshly ground black pepper
1 cup crème fraîche
Savory applesauce

Steps:

  • In small, heavy saucepan over moderate heat, bring butter to boil. Boil, uncovered, until layer of foam forms on top, then reduce heat to very low. Continue to cook, stirring occasionally, until thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Strain through sieve lined with triple layer of cheesecloth into heatproof liquid measuring cup. Set aside.
  • Using medium holes of box grater, grate potatoes and parsnips into large bowl. Stir in egg whites, chives, salt, and pepper.
  • In large nonstick sauté pan over low heat, heat 1/2 of clarified butter until hot but not smoking. Drop 3 (1/4-cup) portions of potato mixture into pan and flatten with spatula to form 3 1/2-inch pancakes. Fry until golden-brown, turning once, about 5 minutes per side. Drain on paper towels and keep warm in oven. Add more butter as necessary and cook remaining pancakes in same manner.
  • Serve pancakes warm with crème fraîche and savory applesauce .

PINK APPLESAUCE FOR POTATO LATKES



Pink Applesauce for Potato Latkes image

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Passover     Passover Recipes

Yield Makes about 4 cups

Number Of Ingredients 2

3 pounds red apples, such as Macintosh or Macoun, quartered and cored
Juice (about 2 tablespoons) of 1 lemon

Steps:

  • In a medium saucepan, combine apples and lemon juice. Cook over medium heat, stirring occasionally, until apples are soft and beginning to burst, 15 to 30 minutes, depending on variety of apples. Pass through a food mill fitted with the medium disk. Use immediately, or store, refrigerated, in a covered container for up to 1 week.

POTATO LATKES (WITH OPTIONAL CRANBERRY APPLESAUCE)



Potato Latkes (With Optional Cranberry Applesauce) image

A family favoite, these will make a great side to serve for the "2013 Thanksgiv-ukkah". They are pretty quick and easy to make (with the use of a food processor). I know that mashed potatoes are a staple for a traditional Thanksgiving dinner, but these Latkes would make a great alternative for those who are tired of the same dish every year. I hope you enjoy them. (The optional Recipe #509843 is posted separately). FYI: We like these Latkes as a breakfast item... really!

Provided by rosie316

Categories     Potato

Time 45m

Yield 10-15 Latkes

Number Of Ingredients 7

2 1/2 cups white onions, diced and divided
1 large egg
2 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking powder
2 lbs russet potatoes
vegetable oil (for frying)

Steps:

  • Line a colander with cheesecloth and place over a large bowl. In another large mixing bowl, combine half of the diced onions (1 1/4 c), egg, flour, salt and baking powder. Mix with a rubber spatula to combine.
  • Peel potatoes and cut into 1" cubes, working quickly so the potatoes do not brown. Using the grater attachment on your food processor, grate the potato with the remaining 1 1/4 c of diced onions. Pour the potato/onion mixture into the cheesecloth lined colander over a bowl, wrap cloth around mixture and wring out as much liquid as possible. Discard the liquid, but save the potato starch that is clinging to the bottom of the bowl and to the cheesecloth.
  • Add potato/onion mixture, along with the potato starch to the egg/flour/onion in other bowl.Stir the batter until it is combined and sticky.
  • Preheat oven to 425*F. Place a wire rack on a rimmed baking sheet and set it beside your stove top.
  • Heat 1/2 c vegetable oil in a heavy bottomed skillet over medium high heat. Oil should be hot, but not smoking (about 375*F, but I don't use a thermometer). For each Latke, use approx 1/4 c of batter and flatten in your hand (or on a slotted spoon) into approx 2" disk, squeezing out any additional liquid. Using a slotted spoon, gently place Latkes into the hot oil. (Use one sacrificial Latke to make sure the oil temp is correct. If it's too low, they will be greasy and soggy, too high they will burn). Only cook about 4 Latkes at a time so you do not drop the oil temperature. Cook Latkes approx 4 minutes on each side. Place fried Latkes onto the wire rack.
  • Between batches, using a slotted spoon, remove any bits that may be forming in the bottom of the pan and discard. Add more oil if needed between batches, but be sure to let it rise to the correct temperature before starting another batch.
  • When completely done frying all the Latkes, place the baking sheet into the oven for approx 8 minutes to finish baking them until crisp and golden brown.
  • Garnish with Recipe #509843 and/or sour cream.
  • Enjoy!

RöSTI-STYLE POTATO LATKES WITH ROSEMARY AND BROWN BUTTER APPLESAUCE



Rösti-style Potato Latkes with Rosemary and Brown Butter Applesauce image

Provided by Jayne Cohen

Categories     Potato     Appetizer     Roast     Hanukkah     Vegetarian     High Fiber     Dinner     Rosemary     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 7

6 large russet potatoes (4 pounds)
2 tablespoons (1/4 stick) unsalted butter
1 cup finely chopped shallots (about 6)
2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
12 tablespoons (about) prepared usli ghee* or clarified butter, divided
Rosemary and Brown Butter Applesauce

Steps:

  • Cook potatoes in large pot of generously salted boiling water until partially cooked (tester will meet some resistance), about 15 minutes. Drain potatoes, rinse in cold water, and drain again. Peel, cover, and chill until very cold, at least 4 hours and up to 1 day.
  • Coarsely grate potatoes into large bowl. Melt butter in large ovenproof castiron skillet over medium-low heat. Add shallots; sauté until soft, about 6 minutes. Add shallot mixture, 2 teaspoons coarse salt, and 1/2 teaspoon pepper to potatoes (reserve skillet). Toss to blend evenly (do not compact potato mixture). DO AHEAD: Can be made 3 hours ahead. Let stand at room temperature.
  • Preheat oven to 450°F. Melt 4 tablespoons usli ghee in reserved skillet over medium heat. Add half of potato mixture (5 1/2 to 6 cups). Stir gently until ghee is absorbed, about 2 minutes. Spread potatoes to even layer, then press firmly with metal spatula to compact. Cook 5 minutes, pressing and flattening occasionally. Reduce heat to medium-low. Place slightly smaller skillet atop potato cake. Weigh down with heavy can (such as 28-ounce can of tomatoes). Cook potato cake 15 minutes, pressing occasionally.
  • Remove can and small skillet. Press potato cake again to flatten. Spread with 2 tablespoons ghee.
  • Place skillet in oven and bake potato cake uncovered 15 minutes. Run narrow spatula around potato cake. Turn out onto platter, bottom (crusty) side up. Immediately cut into wedges and serve with applesauce. Repeat with remaining potatoes and ghee.
  • Indian clarified butter (also called ghee); available at some supermarkets and specialty foods stores and at Indian markets.

POTATO LATKES & APPLESAUCE



POTATO LATKES & APPLESAUCE image

Categories     Potato     Side

Yield 12-14 latkes

Number Of Ingredients 9

1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1 1/2 tablespoon flour
1/2 teaspoon salt
1/2 to 3/4 cup olive oil
10 apples
1/2 cup water
1 tablespoon cinnamon

Steps:

  • Preheat oven to 250°F. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg, flour, and salt. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven. Cooks' notes: Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes. Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly. Applesauce: Slice 10 apples and mix with cinnamon and water in a large crockpot. Heat on low for 8-10 hours (3-4 hours on high) till mushy

POTATO LATKES WITH APPLESAUCE



Potato Latkes with Applesauce image

Take classic potato latkes up a notch with raspberry-cinnamon applesauce! Also flavored with a hint of onion and served with a side of sour cream, these crisp potato latkes are sure to please. Serve them hot and watch them fly off the plate!

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield Makes 14 servings, 2 latkes each.

Number Of Ingredients 8

4 lb. potatoes, peeled, cut into 2-inch pieces
1 small onion, cut into wedges
3 eggs
1/4 cup dry bread crumbs
1 tsp. salt
1/4 cup oil, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Raspberry-Cinnamon Applesauce

Steps:

  • Add potatoes and onions, in small batches, to blender or food processor container; cover. Process, using pulsing action, until potatoes are coarsely chopped. Spoon into large colander; drain 15 min., stirring occasionally.
  • Beat eggs lightly in large bowl. Stir in bread crumbs and salt. Add potato mixture; mix well.
  • Heat 2 tsp. of the oil in large skillet. Spoon scant 1/4 cup of the potato mixture into skillet; press lightly with back of spoon to flatten. Repeat with the remaining potato mixture, cooking 4 or 5 latkes at a time. Cook 2 to 3 min. on each side or until golden brown on both sides. Drain on paper towels. Place on foil-covered ovenproof platter; cover to keep warm. Repeat with the remaining potato mixture, adding remaining oil to skillet as needed. Serve with the sour cream and Raspberry-Cinnamon Applesauce.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

CALICO POTATO LATKES WITH APPLESAUCE



Calico Potato Latkes With Applesauce image

How to make Calico Potato Latkes With Applesauce

Provided by @MakeItYours

Number Of Ingredients 9

3 potatoes
3 slightly beaten eggs
1/2 cup flour
1/2 cup shredded carrot
1/4 cup green onion, tops and white, thinly sliced
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
chunk-style applesauce

Steps:

  • Peel and shred potatoes, placing in cold water as you work to prevent browning. Drain well and pat dry with paper towels.
  • In large bowl stir together all ingredients except applesauce.
  • Heat 1 tablespoon oil over medium heat.
  • For each latke drop 1 rounded tablespoonful vegetable mixture into hot oil, spreading to about 2 1/2 inch circle.
  • Fry 4-5 at a time for 2-3 minutes until edges are crisp, then turn and fry 2-3 minutes more until golden brown, adding oil as needed during frying.
  • Drain on paper towels.
  • Cover and keep warm till all are fried.
  • Serve with applesauce.

POTATO LATKES (WITH OPTIONAL CRANBERRY APPLESAUCE)



Potato Latkes (With Optional Cranberry Applesauce) image

How to make Potato Latkes (With Optional Cranberry Applesauce)

Provided by @MakeItYours

Number Of Ingredients 7

2 1/2 cups white onions, diced and divided
1 large egg
2 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking powder
2 lbs russet potatoes
vegetable oil (for frying)

Steps:

  • Line a colander with cheesecloth and place over a large bowl. In another large mixing bowl, combine half of the diced onions (1 1/4 c), egg, flour, salt and baking powder. Mix with a rubber spatula to combine. Peel potatoes and cut into 1" cubes, working quickly so the potatoes do not brown. Using the grater attachment on your food processor, grate the potato with the remaining 1 1/4 c of diced onions. Pour the potato/onion mixture into the cheesecloth lined colander over a bowl, wrap cloth around mixture and wring out as much liquid as possible. Discard the liquid, but save the potato starch that is clinging to the bottom of the bowl and to the cheesecloth. Add potato/onion mixture, along with the potato starch to the egg/flour/onion in other bowl.Stir the batter until it is combined and sticky. Preheat oven to 425*F. Place a wire rack on a rimmed baking sheet and set it beside your stove top. Heat 1/2 c vegetable oil in a heavy bottomed skillet over medium high heat. Oil should be hot, but not smoking (about 375*F, but I don't use a thermometer). For each Latke, use approx 1/4 c of batter and flatten in your hand (or on a slotted spoon) into approx 2" disk, squeezing out any additional liquid. Using a slotted spoon, gently place Latkes into the hot oil. (Use one sacrificial Latke to make sure the oil temp is correct. If it's too low, they will be greasy and soggy, too high they will burn). Only cook about 4 Latkes at a time so you do not drop the oil temperature. Cook Latkes approx 4 minutes on each side. Place fried Latkes onto the wire rack. Between batches, using a slotted spoon, remove any bits that may be forming in the bottom of the pan and discard. Add more oil if needed between batches, but be sure to let it rise to the correct temperature before starting another batch. When completely done frying all the Latkes, place the baking sheet into the oven for approx 8 minutes to finish baking them until crisp and golden brown. Garnish with Recipe #5098

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