Yield: about 2 dozen lacy 3-inch cakes
- 5 large russet potatoes
- 2 medium sized onions
- 2 large cloves garlic
- 2 eggs, lightly beaten
- flour, as needed
- 2 teaspoons salt
- 2 teaspoons baking powder
- freshly ground pepper to taste
- optional: nutmeg, lemon, dill, parsley
- vegetable oil for frying
Grate the potatoes and onions in the food processor,. Place the grated potatoes and onions in a dish towel and wring out the excess liquid. Set aside. In a large bowl, combine the potato and onions, garlic, eggs, , salt, baking powder, and pepper, and a little lemon juice to keep them from turning dark, plus seasonings to your taste. Add enough flour to make the mixture to your liking, but not too much—just enough to help them hold together. Heat vegetable oil in a large skillet over medium heat. Drop the mixture by spoonfuls into the pan. Flatten latkes slightly while cooking, and turn only once. Remove from the pan when latkes are crisp and golden. Serve hot, with apple sauce and/or sour cream. May be kept warm in a 300°F. oven until needed.
6 large apples, about 2 1/2 lbs., preferably a combination of Granny Smith and one sweeter variety
Wash the apples, quarter them and add to pot. Add 1 tablespoon water, and cook over low heat, covered, until they are very soft, stirring every few minutes. Pass through a food mill to remove the seeds and skins.