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Walnut Creek Magazine

Hanukkah Recipes: Potato Latkes and Homemade Applesauce

Happy Hanukkah! Lights, love, latkes! The eight-day festival of lights begins tonight December 7, celebrated with nightly menorah lightings and fried foods. Here is an easy recipe from Chabad Contra Costa for potato latkes. Don’t miss the Menorah Lighting at Broadway Plaza, Sunday December 10, 4-6pm!

Simple Potato Latkes
By Chabad Contra Costa
5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup flour
1 tsp. Salt
¼ tsp. pepper
¾ cup oil for frying
Use: 10-inch skillet
Yields: 4 to 6 servings

Directions: Grate potatoes and onion with a grater or shred in a food processor. Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well. Heat ½ cup oil in a skillet. Lower flame and place 1 large tablespoon of batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on the other side for 2 to 3 minutes. Remove from pan and place on paper towels to drain excess oil. Continue with the remaining batter, adding more oil as necessary. Serve with applesauce and sour cream on the side.

By Chef Karen Leibowitz for CUESA Farmer’s Markets

3 pounds apples, Golden Delicious, McIntosh, Gala Gold
1½ cups water
2 cinnamon sticks
 ¼ t. salt
Honey to taste

Directions: Peel and core apples; cut into 1-inch cubes. Transfer to a large pot. Add water, cinnamon, and salt. Bring to a boil, then cover and simmer for 20-30 minutes, stirring frequently, until apples are very soft. Remove cinnamon. Transfer to a blender and puree, until desired texture. If desired, add honey to sweeten. Serve immediately or chill in the fridge for a few days to enhance flavor.


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