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.


| November/December 2003


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.








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