Happy Hanukkah!

What’s it going to be… applesauce or sour cream? Why not both!

I love latkes with sour cream, but when the applesauce is from one of the many jars that Margaret canned from our apples for just this occasion in mind — I gotta go with the applesauce. Here’s our latke recipe. It makes a damn fine latke, if I say so myself. Cooking tip: Don’t under cook them, they’re best when they’re well done.

Ten Apple Farm Purple Potato Latkes

Our favorite latke potato is a variety called Magic Molly, a firm potato with a vivid purple coloring and a particularly earthy taste. The recipe works with any potato variety, but best with one that’s firm and slightly waxy (not mealy, like a baking potato).

Makes 20-24 3-inch latkes

2 lbs potatoes, scrubbed

2-3 small / medium onions

kosher salt

2 eggs

1/4 cup matzo meal

Canola Oil or schmaltz (rendered chicken fat)–or combination of the two

1. Leave the vegetables as whole as possible and, using the grating attachment of a food processor, grate potatoes and onions. (You can also grate by hand, but you want to keep the strands as long as possible.)

2. Empty grated potatoes and onions into a large bowl and sprinkle with kosher salt, tossing to distribute the salt evenly.

3. Transfer the mixture to colander and let drain for 5-10 minutes, pressing occasionally to release liquid.

4. Transfer about 1/3 (or just slightly more) of the potato/onion gratings back to the bowl of the food processor and blend, using the chopping attachment (standard blade). Chop until smooth.
5. Return the chopped potato/onion mixture to the large bowl and combine with the grated potatoes and onions.

6. Add 2 eggs, matzo meal and a little more salt to the bowl and mix well.

7. Heat 1/4 inch of canola oil, schmaltz, or a combination of the two oils until hot (a drop of water sizzles).

8. Using a large wooden spoon, drop mixture by spoonfuls into hot oil, smoothing the top a little to flatten each latke.

9. Fry until well done on both sides.

10. Drain latkes on a brown paper bag on cooking sheet and place in a warm oven while cooking remaining latkes.

11. Serve with applesauce, sour cream, or sprinkled with a little sugar.

Cha Cha serves up the latkes she helped make