Crispy Potato Latkes

You don't have to be Jewish to enjoy potato pancakes. With the help of a food processor this no-fail method is as quick and easy as it gets. Beware: addictive! Serve these with applesauce and sour cream for a decadent breakfast or brunch. Or serve as an appetizer or side dish with roasted meats at dinner.


Crispy Potato Latkes
Recipe from the Star Tribune - Diane Rossen Worthington
Makes 28-30 small
Serves 6-8

1 medium onion, quartered
2 eggs
2 medium russet potatoes, cut into 2" chunks
1 apple, cut into 2" chunks
1 tsp salt
1/2 tsp pepper
3 Tblsp flour (use Cup4Cup for a gluten-free version)
1/2 tsp baking powder
vegetable oil for frying

In a food processor purée the onion and eggs until smooth and fluffy. Add potato and apple chunks and pulse until the mixture is finely chopped but still has texture. Add salt, pepper, flour and baking powder. Pulse to combine.

Let the batter sit for 15 minutes.

Add 1/4" of vegetable oil to a non-stick skillet over medium-high heat. Cook the batter by tablespoons when the oil is sizzling hot. Flatten them slightly as you pour the batter into the pan. Fry until golden brown, then flip to brown the other side.

Transfer cooked pancakes to a baking sheet lined with paper towels. Keep warm in a 225 degree oven. Serve with applesauce (see recipe below) and sour cream.

Note to make ahead, freeze the pancakes in a single layer between sheets of foil. Seal tightly. Reheat in a 425 degree oven. Place the foil packets on a baking sheet and remove the top sheet. Bake 5-8 minutes until crisp.

Maple Cinnamon Applesauce
Makes 4 cups

3 Gala or Honeycrisp apples, peeled cored and cut into 2" chunks
3 Pippin or Granny Smith apples, peeled cored and cut into 2" chunks
4 Tblsp maple syrup
1 Tblsp cinnamon
1 Tblsp lemon juice

Cook all ingredients in a heavy saucepan over medium heat. Cover and simmer for 12 minutes or until apples are slightly softened.

Uncover and keep cooking, stirring occasionally, for 7-10 minutes until apples are soft with some texture. Adjust seasonings. Remove from heat and let cool.