An onion-heavy version, this recipe from Kyle Wagner’s mother is better when made with Yukon golds, but regular russets work too. Baking soda, by the way, is kosher for Passover (but not baking powder that uses cornstarch) because it’s a chemical leavening agent, not something that works through fermentation. Serves 4.
Ingredients
For Applesauce
6-8 sweet apples, such as Gala, Fuji or Jonagold
1/2 cup sugar
1/4 cup water
1 tablespoon cinnamon
For Latkes
1 large yellow or white onion
3-4 medium Yukon gold or russet potatoes
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/8 cup flour
1 egg, lightly beaten
1/4 cup vegetable oil
2 tablespoons butter
1 cup sour cream
Directions
For apples: Peel apples, core and cut into small pieces. Place in pot and add rest of ingredients, stirring to combine. Bring to boil and lower heat to simmer. Cook, stirring occasionally, for about a half hour, or until apples are soft.
For latkes: Grate onion into bowl. Peel and grate potato over top of onions. Mix together well with fork. Sprinkle baking soda, salt, pepper and flour over potatoes and onions and incorporate using fork. Mix in egg gently.
Place butter and oil in cast-iron skillet, nonstick pan or on griddle over medium-high heat until butter is melted. Using a spoon, make three-inch patties with potatoes mixture against your hand. Fry latkes 2-3 minutes per side, or until until golden. Serve with a dollop of sour cream and a big spoonful of applesauce.
Wine ideas: The recipe is a classic, but that’s no reason to stick with traditional sticky- sweet kosher wines. Try wines from modern kosher wineries like Yarden and Recanati: Both make chardonnays with rich yet dry baked apple flavor.
-Tara Q. Thomas
