Chef Avram Wiseman of CKCA shares the following delicious sweet/savory recipe for apple cranberry latkes that will be of great use for the fall. You might even like it so much you'll trot it out again come Hanukkah. Either way, enjoy!
7 medium-sized all purpose potatoes, peeled (2 pounds)
1 medium onion (about 8 oz.)
4 Granny Smith or Mutzu Apples (about 1 1.5 pounds)
3 extra large eggs
7 tbsp (3 oz.) all purpose flour
7 tbsp (3 oz.) medium matzah meal
3/4 cup dried cranberries
1 cup vegetable oil
1 tsp. Baking powder
1 tsp. Sugar
2 tsp. Coarse salt
white pepper to taste
Wash and peel apples and place in a bowl of cold acidulated water (water with a tsp of lemon juice or vinegar). Coarsly grate the potatoes, onion and apples into a medium bowl. Drain all excess juices by tossing grated mixture in a pasta strainer or by gently wringing with a cloth.
Break eggs into a bowl. Add grated, drained potato mixture, baking powder, flour, matzah meal and all seasonings and blend well with a wooden spoon. Taste, mix and adjust seasoning as necessary. Fold in dry cranberries and blend well.
Heat a cast iron fry pan or medium sauteuse with 1/8 inch of oil. Drop batter mixture into oil, in desired shape and size, by using a spoon or scoop. Fry over medium heat until a deep brown is achieved. Turn pancakes and finish cooking.
Remove pancakes and place on a draining rack or on oil absorbent paper. Place in 325 oven for 10 minutes.
This is unusual, at least to me. I would like to try it with sweet potatoes, also.
ReplyDeleteThanks for such a good idea and recipe.