Latkes & Apples Sauce

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2 Idaho potatoes
1 sweet onion
1 egg
3 sprigs, chopped parsley
Olive oil

Using the coarse side of a box grater, grate the potato into a mixing bowl.
Using the medium side of a box grater grate the onion into the mixing bowl
Whisk one egg and add to potato and onion mixture
Stir in the parsley
Season the mixture well with salt and pepper.

In a non-stick, steel or cast iron pan heat a Tablespoon of butter and a Tablespoon of olive oil.

Pick up a pin of the potato mixture and roughly for a ball in your hand, place the Ball in the pan and pat down into a patty.
Fry the potato for about 3 minutes until crispy and golden brown and then flip over and brown the topside.
When cooked through and brown, place cakes on a rack to cool.
Top with applesauce and sour cream.

Quick Apple sauce
2 -3granny smith apples, pealed and diced
2 Tbsp. butter
1 tsp. salt
2 Tbsp. brown sugar
2 tsp. ground cinnamon.

In a small mixing bowl toss the salt, brown sugar and cinnamon together
Pre-heat a sauté pan over medium-high heat
Toss the apple pieces in the salt/sugar/cinnamon mixture.
Add the butter to the hot pan and immediately toss in the apples as well.
Sauté the apples to until golden brown and remove from pan.

Slow Apple Sauce
2-3 granny smith apples, peeled and diced
¼ C brown sugar
1 cinnamon stick
1 tsp. salt
1 Tbsp. water

Combine all ingredients in a small stainless steal pot with a lid.
Heat the pot, covered, over medium-low heat.
Stir the pot occasionally to prevent the apples from sticking.
Cook until soft and caramelized.