- 1 medium to large-sized sweet potato,
scrubbed
- 1 small white baking potato, peeled,
or two red russet potatoes (preferred),
scrubbed as well
- 1 to 2 green onions
- 1/2 cup grated apple, red (make sure
the skins were still on when you grated
them)
- 1 large egg
- whatever else on the spice rack looks
good
- Pecans, chopped (optional)
Coarsely grate all the potatoes using a
cheese grater. Make the white potato
slightly finer than the sweet potato.
Finely chop the green onions, using only
the dark green part at the top. Remember
you're using apple and sweet potatoes, so
less is probably more when it comes to the
onions. These are basically just for
color.
Now, mix up the apple, onion, and potatoes
and spread on a clean cloth. Fold the
cloth up and twist it so the water comes
out. (Do all of this quickly because the
white potato and the apple will turn brown
after about 15 minutes.)
Using a really big bowl, mix the
ingredients with the egg and maybe some
flour or Matzoh meal. We chose
cornmeal. Using a big spoon, drop
tablespoons of latke batter onto a
skillet of oil over medium heat. Use the
back of the spoon to press lightly on the
latke to flatten it. You may want to coat
the spoon in flour before you do this.
Cook the latke for about 4 minutes, turn
it, cook for another 2 minutes or so. This
is really important because you want the
latke to be soft and sweet inside but a
little crunchy on the outside. When it
looks as though it might be in danger of
being burned, that's when you take it out.
Drain it on a paper towel and serve with
apple butter and sour cream. They're
actually really good with softened cream
cheese as well.
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