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Parve
Easy
1 Hour
Diets 
This recipe is adapted from the beloved New York Times Classic Potato Latkes by Melissa Clark. I first made them true to her method, then added my own twist to bring something a little extra to the table. Paired with a simple, homemade applesauce, it’s the perfect nod to tradition—crispy, golden latkes and sweet, comforting applesauce that together feel like a bite of nostalgia.
For this alternate version—the one I tweaked—I peeled the potatoes and used the fine shred blade in the food processor for a more delicate texture. From there, I followed the rest of the original steps, but with one small change: I measured out the batter using a 1/4-cup scoop, gently dropped it into hot oil, and flattened it slightly with the back of the spoon. Then I fried each latke until just golden and crisp on the edges. The result? Thin, lacy latkes with a soft center.
Yields 8 -12 latkes
2 large russet potatoes
1 large onion
2 eggs
1/2 cup Tuscanini Flour
1 teaspoon Tuscanini Fine Sea Salt, plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
safflower or other oil for frying
4 Cortland apples, peeled and sliced
1/4 cup sugar
1 teaspoon Tuscanini Lemon Juice
1 teaspoon Gefen Vanilla Sugar
1/4 teaspoon Gefen Cinnamon (optional)
2 cups water
Scrub and peel potatoes, cut lengthwise into quarters; peel onion and slice into quarters.
Using a food processor with the fine grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel, and squeeze and wring out as much liquid as possible.
Working quickly transfer the mixture to a large bowl. Add the eggs flour, salt , baking powder and pepper, mix until the flour is absorbed.
In a medium heavy-bottomed pan, over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot, use a 1/4-cup scoop to drop batter into the hot pan/oil, cooking in batches. Use a spatula to flatten slightly. Fry each latke until just golden and crisp on the edges on both sides. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with remaining batter.
In a small, deep saucepan, place all ingredients, cover and simmer for 50 minutes, stirring occasionally.
After 50 minutes and once the apples are soft, remove from the heat and mash the apples with a fork or potato masher until they break down into applesauce texture.
Place back onto the flame and cook for another two to five minutes while stirring constantly, until mixture thickens.
Photography by Fraidy Feldman
Food Prep by Bracha Back
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