Holiday Entertaining Guide - Page 32 - In love with latkes (2)

Holiday Entertaining Guide
- Page 32
In love with latkes (2)
Here are a few more tips to help you through the process:

•Wear old clothes when frying, because you will smell like grease when you are finished.

• Use vegetable oil.

• Use nonstick skillets for ease in turning the pancakes.

• Cook the pancakes on medium-high heat.

• Have a flat wire strainer nearby to collect any particles that stay in the oil; if the oil becomes too dirty, discard and begin again.

• Don’t crowd the pan or the oil temperature will drop and the pancakes will be oily.

• Have a wide spatula for turning the pancakes.

• Make sure to place the pancakes on paper towels to remove any excess oil before serving.

Crispy potato-apple pancakes
Serves 4 to 6; Makes 12 to14 Pancakes
• 1 medium onion, quartered
• 2 large eggs
• 2 medium baking potatoes, peeled and cut into 2-inch cubes
• 1 Gala or Honey Crisp apple, peeled and cut into 2-inch cubes
• Salt
• Freshly ground pepper
• 3 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
•Vegetable oil for frying
• Maple cinnamon applesauce (recipe follows)
• Sour cream, for serving

1. Puree the onion and eggs together in a food processor until smooth and fluffy. Add the potatoes and apple cubes, and pulse until the mixture is finely chopped but still retains some texture. Add the salt, pepper, flour and baking powder, and quickly process to combine. Do not over process.

2. Pour the batter into a medium-sized mixing bowl. Let the batter sit for 15 minutes, covered with plastic wrap, to prevent discoloration.

3. Heat 3/4 -inch of oil in a large nonstick skillet on medium-high heat. Pour a tablespoon of batter into the skillet to test the oil. If it is hot enough, the pancake will begin to sizzle and brown. Spoon tablespoons of the batter in the skillet, making sure that there’s a little room between each pancake. Flatten them with the back of a spoon and use the spatula to round out the sides, if necessary. Fry the pancakes until they are golden born on one side, then turn them and brown the other side

4. Transfer the pancakes to a cookie sheet lined with two layers of paper towels. Allow the excess oil to drain. If serving immediately, place the pancakes on a platter and serve with the maple cinnamon applesauce and sour cream. To keep warm place cooked pancakes on a cookie sheet and heat them in a 225 F oven.

Make Ahead: To freeze the potato pancakes, lay them on a double sheet of aluminum foil and enclose the pancakes tightly in the foil. Make sure the pancakes are cool and then place on a flat surface in the freezer. When ready to serve, preheat the oven to 425 F and place the foil packets on a baking sheet. Remove the top sheet so that the pancakes will bake easily. Bake the frozen pancakes for 5 to 8 minutes until they are hot, brown and crispy.

Maple cinnamon applesauce
Makes about 4 cups
• 3 Gala or Honey Crisp apples, peeled, cored, and cut into 2-inch chunks
• 3 Pippin or Granny Smith apples, peeled, cored, and cut into 2-inch chunks
• 6 tablespoons maple syrup
• 1 tablespoon cinnamon
• 1 tablespoon fresh lemon juice

1. Place all the ingredients in a heavy nonaluminum large saucepan over medium heat. Cover and simmer for about 12 minutes, or until the apples are slightly softened.

2. Uncover and continue cooking, stirring occasionally to break up the large pieces, for 7 to 10 minutes, or until the apples are soft but there is still some texture. Adjust the seasoning with more syrup, ground cinnamon, and/or lemon juice. Remove from the heat, let cool, and chill before serving.

Make ahead:The applesauce can be prepared up to one week ahead, covered, and refrigerated.

–Diane RossenWorthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host.