Potato Latkes from Gwyneth Paltrow are a must try this Hanukkah! She adds grated apple to the traditional recipe for a lighter, sweeter version of the dish.
You might be looking for new ways to celebrate your traditions during this holiday season. Potato latkes are a Hanukkah tradition that everyone should enjoy. Now you can take your potato latkes up a notch by adding grated apples, and your family will definitely thank you!
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When I cooked these potato latkes, I doubled the recipe because I knew how much we’d love them. But below are the measurements from the original recipe on Gwyneth’s site, Goop. When you bite into these crispy treats, you’ll be greeted with the taste of sweet apple and creamy potatoes. The salty salmon and cool sour cream are the perfect compliment to this dish, and will keep you coming back for more and more bites! Here is how to make them:
Potato Latkes Recipe Ingredients:
- ¼ cup olive oil
- One egg
- 1/3 cup matzo meal
- 1 large baking potato, peeled and grated (about 1 ½ cups)
- 1 large apple, peeled and grated (about ⅔ cup)
- 1 teaspoon coarse sea salt
- Pinch of freshly ground black pepper
- Smoked salmon, for serving
- Sour cream, for serving
Potato Latkes Recipe Steps:
Peel the potato and apple. In a large bowl, coarsely grate the potato and apple, or use a food processor with a grating tool. Pour cold water in the bowl, and swish everything around to help remove some of the starch. This will help make the latkes crispy! Drain the potatoes and apples, and squeeze out as much moisture as possible. Press out as much water as you can with a tea towel or paper towel. This is a crucial step so that you get crispy latkes!
Mix together the grated potato and grated apple with the egg, matzo mix, salt and pepper. If your mixture is very loose, you can add a little bit more matzo meal. If your grated potatoes and apples are dry, you should have a nice mixture that can easily form small pancakes.
Next, shape the latkes into whatever size you’d like. Because I like a larger size, I used about 1/4 cup size scoops and flattened them into a pancake shape. You can make smaller versions using a tablespoon or two so they are more bite-sized if you like.
Heat the olive oil (or vegetable oil if you prefer) in a large pan with high sides. Fry the latkes in batches so you don’t overcrowd the pan. They should start to get brown after about 1-2 minutes, then flip them and cook for another 1-2 minutes until golden brown on both sides.
Finally, drain the latkes on a plate with crumpled up paper towels. This will let them drain the excess oil without having them sit right on top of the soggy paper towel.
Add a sprinkle of salt to taste, a small slice of smoked salmon, and a dollop of sour cream. If your kids don’t want the smoked salmon or you are pregnant, you can always leave that off – they are still just as tasty. Serve immediately and enjoy!
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