By | October 26, 2010
Photo: Marcus Samuelsson
Since my taping on CBS’s The Early Show last week, I’ve gotten a few requests to share my recipe for latkes. I ate potato pancakes a lot growing up and this version of mine is served with apple-horseradish sauce.
Latkes with Apple-Horseradish Sauce Recipe
| Servings: | 18 pancakes |
Ingredients
- 1 lb Idaho potatoes, peeled
- 1 lb Yukon gold potatoes, peeled
- 2 red onions, peeled
- 2 garlic cloves, finely chopped
- 3/4 cup all purpose flour
- 2 tbsp cornstarch
- 1 tsp paprika
- Salt
- Freshly ground pepper
- 3/4 cup canola oil
- 4 Granny Smith apples, peeled, cored and roughly chopped
- 1 1-inch piece of ginger, peeled and roughly chopped
- Juice of 1 lime
- 2 tbsp cider vinegar
- Salt
- Freshly ground pepper
- 1 scallion, finely chopped
- 1 3-inch piece of horseradish, grated
- 1/2 tsp wasabi
Directions
1. Preheat the oven to 350ºF.
2. Grate the potatoes and onions on the large holes of a box grater. Combine the grated potatoes and onions with the garlic, flour, cornstarch and paprika. Season with salt and pepper. Mix well.
3. Working in 3 batches, heat 1/4 cup oil in a large non-stick skillet over medium-high heat. Spoon 1/4 cup of the batter for each latka onto the hot skillet, using a spoon to push the batter down into an even layer if necessary, and cook until latkas are golden on both sides, about 4 minutes per side. Add another 1/4 cup of oil and repeat for each batch. Transfer the latkes to a parchment lined baking sheet, place in the oven and cook for 10 minutes.
For Apple-Horseradish Sauce:
1. Combine the apples, ginger, lime juice, cider vinegar, and 1/2 cup water in a large saucepan. Cut a piece of parchment paper to the diameter of the saucepan and place it over the apples and ginger to submerge in the liquid. Bring to a boil. Reduce heat to low and simmer until the apples are tender, about 15 minutes. Strain and transfer to a blender and puree until smooth. Season with salt and pepper.
2. Stir in the scallions, horseradish and wasabi.
