Potato Latkes With Chai Applesauce - Glamlifemd.com

Potato Latkes With Chai Applesauce | Food Recipes Snacks

by Kinya - GlamLife MD March 02, 2018 This post contains affliate links

Potato Latkes With Chai Applesauce | Food Recipes Snacks

Sweet Potato Latkes with Apple Sauce. Growing up, I had fond memories of Hanukkah. The whole family food recipes snacks would be together.

Traditional lacy potato latkes can be flavored with onion, parsley, grated carrot, or apple, or made simply of seasoned shredded potatoes.

Prep Time: 20 mins

Cook Time: 25 mins

Servings: 12

Ingredients

  • 2 large russet potatoes peeled and shredded
  • 1 tablespoon Toasted Onion
  • 2 eggs beaten
  • 1/2 cup matzo meal
  • 1/4 cup natural grapeseed oil
  • 2 macintosh apples peeled and diced
  • 2 fuji apple peeled and diced
  • 1 tablespoon unsalted butter
  • 2 teaspoons Sleeping Beauty Herbal Tea Blend
  • 1/4 cup water

DIRECTIONS

  • Take cheesecloth and wrap in the shredded potatoes.tie the corners around a wooden spoon, and squeeze to remove any remaining moisture completely.
  • Get a large dish and add the potatoes, matzo meal, Toasted Onion, and eggs. Mix them well.
  • Place a small saucepan over medium heat. Add the Butter, Sleeping Beauty Herbal Tea Blend, apples, and water. Stir them till all the butter melts completely. Reduce the amount of heat to low and cover the pan. Cook for 15 to 20 minutes.
  • In the meantime, place a 12-inch nonheat skillet over medium to high heat. Add the Natural Grapeseed Oil and let it heat.
  • Take the potato mixture and scoop approximately two tablespoons. Form thin discs on your palm. Repeat this till the mixture gets finished, and you have several small discs.
  • Fry in the hot oil. Cook for 4 minutes each or until it turns brown and crispy. Turn and cook the other side too. You can even work in batches if possible.
  • Serve the potato latkes warm with applesauce.

NUTRITION FACTS

  • 140 Calories (kcal)
  • 4 Fat (g)
  • 1 Saturated Fat (g)
  • 23 Carbohydrates (g)
  • 1 Fiber (g)
  • 6 Sugar (g)
  • 3 Protein (g)
  • 35 Cholesterol (mg)
  • 45 Sodium (mg)

NOTES

For the best and well-browned latkes, the Russet variety of potatoes is the most ideal to use. It has a high starch content which results in crispy edges and centers that are fluffy.
While preparing the potatoes, it will be better if you use a food processor than a grater to get the potato shreds. A grater produces thin sheets of potatoes that will end up forming weighty clumps. A food processor gives tiny matchsticks which separate easily and stay intact. Remove all the moisture from the potatoes so as you get the best crispy latkes.
You can make your latke batter a bit earlier, but avoid adding the salt until you're ready to fry. Otherwise, you risk the salt watering down your batter, resulting in heavy latkes that don't fry as well. Potato latkes need a lot of salt, and the only way to test your seasoning is to make a tiny test latke before you start frying.
Use the Right Oil and of the right quantity for shallow frying as the latkes take time to cook, meaning that you need oil that will not become bitter before you are through with your frying. Using fewer oil results to uneven black spots and crusts that burn before the inner part is well cooked. As long as you have enough oil, and fry over medium-high heat, you will get the dark brown crusts.
The potato latkes go best with the applesauce. You, therefore, need some good apples, water and sauce to make great applesauce with a similar or better taste than the ones that you buy in jars.

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Potato Latkes With Chai Applesauce | Food Recipes Snacks

NOTES

For the best and well-browned latkes, the Russet variety of potatoes is the most ideal to use. It has a high starch content which results in crispy edges and centers that are fluffy.

While preparing the potatoes, it will be better if you use a food processor than a grater to get the potato shreds. A grater produces thin sheets of potatoes that will end up forming weighty clumps. A food processor gives tiny matchsticks which separate easily and stay intact. Remove all the moisture from the potatoes so as you get the best crispy latkes.

You can make your latke batter a bit earlier, but avoid adding the salt until you're ready to fry. Otherwise, you risk the salt watering down your batter, resulting in heavy latkes that don't fry as well. Potato latkes need a lot of salt, and the only way to test your seasoning is to make a tiny test latke before you start frying.

Use the Right Oil and of the right quantity for shallow frying as the latkes take time to cook, meaning that you need oil that will not become bitter before you are through with your frying. Using fewer oil results to uneven black spots and crusts that burn before the inner part is well cooked. As long as you have enough oil, and fry over medium-high heat, you will get the dark brown crusts.

 The potato latkes go best with the applesauce. You, therefore, need some good apples, water and sauce to make great applesauce with a similar or better taste than the ones that you buy in jars.

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