Mother Earth Living

Holiday Brunch: Potato Pancakes with Stewed Apples Recipe

This Potato Pancakes with Stewed Apples recipe, a traditional Hanukkah dish, is delicious served with sour cream.
By Susan Belsinger
November/December 2003
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Wake up brunch-time with this Potato Pancakes with Stewed Apples recipe.
Photo By Joe Coca

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Try this Potato Pancakes with Stewed Apples recipe for your next holiday celebration.

Potato Pancakes with Stewed Apples Recipe

Latkes are a traditional Hanukkah pancake made from grated potatoes, egg and crumbled crackers, matzoh meal, or breadcrumbs. In this version, I use only eggs to bind the potatoes together. Most important to the success of this dish is squeezing as much water as possible from the shredded potatoes. These are delicious served with homemade stewed apples and sour cream.

• 2 pounds organic russet potatoes
• 1 medium onion
• 1 1/2 teaspoon salt
• freshly ground pepper
• olive or vegetable oil
• 2 extra-large eggs, lightly beaten

1. Preheat oven to 300 degrees.

2. Grate potatoes by hand or in a food processor and cover them with cold water so they won’t turn dark. Grate the onion and cover until ready to use.

3. To prepare the pancakes, place the potatoes in a colander and press on them to remove water. Then transfer them to a clean kitchen towel and wring tightly from both ends to squeeze out any remaining liquid. Transfer the shredded potatoes to a bowl and pat dry.

4. Add onion to the potatoes and generously season with salt and pepper. Stir eggs into the potato mixture and blend well.

5. Heat one or two skillets over medium heat with just enough oil to cover the bottoms.

6. Drop 1/4 cupfuls of potato mixture onto the hot skillet and press them down with a spatula to flatten. Sauté until golden brown, about 4 to 5 minutes. Turn the pancakes and cook until golden on the other side. Drain on paper towels and keep them warm in the oven as you cook the rest. Add more oil to the skillet for each batch that you prepare. Serve hot with stewed apples and sour cream. Serves 8 to 12.

Stewed Apples

You can use all of the same variety of apples, or an assortment—green and tart, sweet and red. If you use all tart, you may have to add more sweetener.

• 5 medium to large organic apples, cored and cut into bite-sized chunks
• 1/2 cup honey or maple syrup
• juice of 1/2 lemon, about 1 tablespoon
• about 1/3 cup apple cider or water
• 2-inch cinnamon stick (optional)

1. Combine all ingredients in a large nonreactive pot. Stir well, place over medium-high heat, covered, and bring to a simmer. Reduce heat to medium and cook covered, stirring occasionally, for about 20 minutes.

2. Taste for doneness and adjust sweetener or lemon juice if necessary. The apple should be tender but not mushy, and the sauce should not be runny. Cook a little longer, uncovered, if necessary to soften the apple and reduce the sauce. Serve warm or at cool room temperature. Serves 8 to 10.

For more brunch recipes see the article: Winter Holiday Brunch Recipes.

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