Latkes with Apple-Jalapeño Salsa
APPLE-JALAPEÑO SALSA
- 1 Granny Smith apple, peeled, cored, and finely diced
- 2 teaspoons fresh lime juice
- 1 tablespoon finely chopped shallots
- 1 jalapeño, seeds and ribs removed, finely chopped
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh cilantro
- Pinch of salt
- 2 pounds baking potatoes, peeled
- 1 medium onion
- 2 large eggs, beaten
- 2 tablespoons matzo meal or dried bread crumbs
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Vegetable oil, for frying
- Sour cream, for serving
Instructions:
One important tip: Don’t skimp on the oil, as latkes are supposed to be fried.
- To make the salsa, combine the apple and lime juice in a small bowl. Add the shallots, jalapeño, honey, cilantro, and salt, and mix. Set aside at room temperature while making the latkes.
- To make the latkes, position a rack in the center of the oven and preheat to 200°F. Line a baking sheet with a wire cake rack.
- Shred the potatoes on the large holes of a box grater into a bowl. Grate the onions into the bowl. (Or, use a food processor to grate the potatoes and onions.) Add the eggs, matzo meal, salt, and pepper, and mix well. Do not be concerned if the potatoes discolor.
- Pour enough oil into a large skillet to come about 1/8 inch up the side and heat over medium-high heat until the oil shimmers. Using about ¼ cup of the potato mixture for each pancake, spoon into the oil and spread into 3-inch-diameter pancakes. Cook until the underside is golden brown, about 2½ minutes. Turn and cook until the other side is brown, about 2½ minutes more. Transfer to the rack and keep warm in the oven while making the remaining latkes.
- Just before serving, transfer the latkes to paper towels to drain. (If the latkes remain on the paper towels more than a minute or so, they will get soggy.) Serve immediately, with the salsa and sour cream on the side.