Potato Latkes

Name: Potato Latkes
Ingredients: 2 1/4 pounds russet potatoes, grated; 1 Fuji apple, peeled and grated; 1 large egg, beaten; 1/4 cup matzo meal; 1 tablespoon apple juice; 2 tablespoons sour cream; 1 tablespoon fresh lemon juice; 1 tablespoon butter, melted; 1/4 teaspoon ground cinnamon; 1 1/2 teaspoons kosher salt; 1/2 teaspoon ground black pepper; Vegetable oil; Thinly sliced fresh chives

13 ingredients

2 steps

Ingredients

2 1/4 pounds russet potatoes, grated
1 Fuji apple, peeled and grated
1 large egg, beaten
1/4 cup matzo meal
1 tablespoon apple juice
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Vegetable oil
Thinly sliced fresh chives

Directions

1

Spread potato and apple onto dry kitchen towels; roll up and wring towels to remove liquid. Combine potato mixture, egg and next 8 ingredients.
2

Pour oil to a depth of 1/4 inch in a large skillet. Heat oil over medium-high heat; drop potato mixture, by tablespoonfuls, in batches; slightly flatten each latke. Cook 2 minutes on each side or until browned. Drain latkes on paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200° oven. Sprinkle with chives, and add salt to taste.