Dessert Potato Latkes

In earlier times olive oil was the only acceptable frying oil for Hanukkah because it was the oil used in the temple. Today, however, any oil is acceptable. I use safflower, sunflower or peanut oil for deep frying, but I always use olive oil for frying latkes.

Cuisine: Jewish
Type: Fruit
Courses: Dessert
Serves: 24 people

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
2 tablespoons	30ml	Golden Delicious apples - peeled, seeded, (large)
		And diced
3 tablespoons	45ml	Sugar
2 teaspoons	10ml	Lemon juice
1/4 teaspoon	1.3ml	Ground cinnamon
2		Baking potatoes - peeled, shredded
2		Eggs
1/4 cup	59ml	Matzo meal
1/2 teaspoon	2.5ml	Salt
		Oil - for frying
1/4 cup	49g / 1.7oz	Powdered sugar - for garnish

Recipe Instructions

Melt butter in nonstick skillet over medium-high heat. Add apples, sugar, lemon juice and cinnamon. Saute until apples are glazed, about 4 minutes.

Combine potatoes, apple mixture, eggs, matzo meal and salt in large bowl. Mix well.

Heat 2 to 3 tablespoons oil in nonstick skillet. Spoon 1 tablespoonful potato mixture per latke into oil and flatten each with back of spoon. Cook until golden brown, turning once, 3 to 5 minutes a side.

Drain on paper towels. Just before serving, sprinkle with powdered sugar.

This recipe yields 24 latkes.

Each latke: 85 calories; 65 mg sodium; 20 mg cholesterol; 6 grams fat; 8 grams carbohydrates; 1 gram protein; 0.10 gram fiber.

Source:
The Los Angeles Times, 11-24-1999

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