Potato Latkes with Homemade Applesauce
- 2 large eggs, beaten
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup onion, grated and squeezed of excess moisture
- 4 scallions, chopped
- 2 lbs Yukon gold potatoes
- 4 Tbsp flour
- 1/2 cup vegetable oil
- 6 Granny Smith apples, peeled, cored, and cut into large slices
- 1 Tbsp lemon juice
- 1 cup water
- 1 1''-3'' cinnamon stick
- 2 strips lemon zest lemon
- 1/2 cup white sugar
- To prepare the applesauce, combine all the ingredients in a medium-size saucepan and simmer over medium heat. Cook for 20-30 minutes, or until the apples have softened. Remove from the heat to cool.
- Remove the cinnamon stick and lemon zest. Mash the apples with a fork or potato masher. Set aside.
- To prepare the latkes, combine the beaten egg, salt, pepper, onion, and scallions a medium-size mixing bowl. Set aside.
- Peel the potatoes and grate them on the large side of a box grater. Place the potatoes in a dish towel or cheese cloth and wring out the excess moisture.
- Add the potatoes to the egg mixture. Sprinkle the flour over the potatoes and mix until well coated.
- Heat the oil over medium heat in a medium- or large-sized sauté pan. When the oil is hot, scoop a 1/4 cup of the potato mixture into the oil and flatten each cake slightly to form a pancake.
- Fry until golden brown, about 5-8 minutes, then flip and brown the other side. Transfer the pancakes to a plate or cookie sheet lined with paper towels to remove the excess oil. (You may need to fry the pancakes in batches.)
- Spread applesauce on each latke and serve.