From Good Housekeeping triple-tested at the Good Housekeeping Research Institute These crispy potato pancakes are best eaten as soon as they're fried but they can also be kept warm in a 250-degree F oven for up to 30 minutes until ready to serve. If they must be made ahead, reheat at 375 degrees F on a cookie sheet, until hot, about 10 minutes. Be the first to rate this recipe RecipePhotosReviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information (per serving) Calories 250 Total Fat 9g Saturated Fat 1g Cholesterol 43mg Sodium 270mg Total Carbohydrate 38g Dietary Fiber -- Sugars -- Protein 6g Calcium -- bubbes potato latkes with homemade applesauce Angelo Caggiano Serves: 6 Total Time: 1 hr 30 min Cook Time: 10 min Oven Temp: 250 Ingredients U.S. Metric Conversion chart Potato Latkes 4 large (about 2 1/2 pounds) baking potatoes 1 medium onion 1 large egg 2 tablespoon(s) all-purpose flour or matzoh meal 1 tablespoon(s) fresh minced parsley or dill 1 tablespoon(s) fresh lemon juice 1/2 teaspoon(s) baking powder 1/2 teaspoon(s) salt 1/4 teaspoon(s) coarsely ground black pepper 3/4 cup(s) vegetable oil for frying Parsley sprigs for garnish Homemade Applesauce 4 large (about 2 pounds) Golden Delicious apples, cut into eighths, but do not peel or remove core and seeds 1/2 cup(s) apple cider or apple juice 1 teaspoon(s) fresh lemon juice Directions Prepare Homemade Applesauce: Cut apples into eighths, but do not peel or remove core and seeds. In 3-quart saucepan, heat apples, apple cider or juice, and fresh lemon juice to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until apples are very tender. Into large bowl, press apple mixture through coarse sieve or food mill to remove skin and seeds. Makes about 2 cups. Cover and refrigerate. Prepare Potato Latkes: Peel and finely shred potatoes and onion into colander. With hand, squeeze to press out as much liquid as possible. Place potato mixture in medium bowl; stir in egg, flour, parsley, lemon juice, baking powder, salt, and pepper. Preheat oven to 250 degrees F. Heat 3 tablespoons vegetable oil in 12-inch skillet over medium heat until hot but not smoking. Drop potato mixture by scant 1/4 cups into hot skillet, cooking 5 latkes at a time. With back of spoon, flatten each latke into a 3-inch round. Cook latkes about 4 to 5 minutes until undersides are golden. With pancake turner, turn latkes and cook 4 to 5 minutes longer until second sides are golden brown and crisp. With slotted pancake turner, remove latkes to paper towels to drain and keep warm on cookie sheet lined with paper towels in the oven. Repeat with remaining potato mixture, stirring thoroughly before frying each batch and using 3 tablespoons hot vegetable oil per batch. Serve hot with Homemade Applesauce.
