Potato pancakes, also called latkes, are a traditional Chanukkah treat. For sweetness, colour and general good stuff, carrots have been added.
Fresh from the garden: potatoes, carrots, lemon, apples, egg, chives
Recipe source: adapted from a recipe on marthastewart.com
Makes: about 12
What to do:
- Preheat the oven to 160C with the baking tray & rack inside.
- To make the apple sauce: Juice the lemon & quarter & core the apples & slice into 1cm thick chunks. In the medium saucepan, combine apples & half the lemon juice. Cook over low heat with the lid on, stirring occasionally, until apples are soft & beginning to burst, for about 15 minutes. Pass through the food mill & divide among half the sauce bowls.
- To make the latkes: Peel potatoes and coarsely grate into a bowl. Add the remaining lemon juice and mix to incorporate, combining each time you add another lot of potato.
- Meanwhile peel and coarsely grate the carrots, and then in the medium bowl, lightly beat the egg and add in the carrots. Stir in the flour with a little salt and pepper and mix well.
- Scrape out the potatoes into the colander set over a large bowl and squeeze to press out all the starchy juices. Combine with the carrot mixture and mix well.
- In the large non-stick frying pan, heat the oil over medium heat. Scoop up 2 tablespoons of the potato mixture in to your hands and shape into tightly compacted disks.
- Carefully lower into the hot oil one at a time – do not crowd the pan, you may have to do this in several batches! – and cook until browned on one side and turning crispy at the edges, about 3 minutes. Turn the latkes over with egg slice and brown the other side for about 3 minutes again.
- Carefully transfer into the oven tray to keep warm and drain and repeat with remaining latke mixture until all are cooked. Season with salt and pepper.
- Divide between serving plates & spoon the sour cream into the remaining sauce bowls with a snip of chives on top. Add them to the plates with the apple sauce & serve the latkes hot.