A lemony apple sauce sweetens a plate of traditional potato latkes.
- 1 kg potaotes, peeled, grated
- 1 onion, grated
- 1 cup matza meal
- 1 egg yolk
- vegetable oil, for frying
- 4 tbsp lemon juice
- 1–2 tbsp sugar, if desired
- 2 apples, peeled, diced
- 1 stick cinnamon
- organic lemon peel
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the apple sauce, mix the lemon juice with 100 ml water, then add the sugar and bring to the boil.
Add the apples, cinnamon and lemon peel to the lemon juice mixture and simmer until the apple falls apart. Set aside and leave to cool. Remove the lemon peel and the cinnamon stick and stir occasionally.
To make the latkes, mix the potates, onion, flour and egg yolk in a large bowl until a thick mass forms. Season with salt and ground black pepper, then break into small cakes. Heat oil in a frypan over medium heat. Add the latkes and cook on both sides until golden brown. Keep warm in the oven untill all the latkes are cooked.
Serve with the apple sauce.