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Ingredients
Applesauce Latkes
- For the applesauce
- 4 Tbsps lemon juice
- 1 Tbsp sugar (as needed)
- 2 Apple
- 1 pc Cinnamon stick
- 1 pc Lemon peel
- For the latkes
- 1 kilogram potatoes
- 1 onion
- 1 cup Matzo meal
- 1 egg yolk
- salt
- peppers
- vegetable oil (for frying)
For the applesauce: Boil lemon juice, 100 ml (approximately .4 cup) of water and sugar. Peel apples, cut \ into quarters, remove core and dice. Add apples, cinnamon stick and lemon zest to lemon broth. Simmer until apples begin to fall apart. Remove from heat and set aside to cool. Remove lemon zest and cinnamon and stir until smooth.
For the latkes: Peel potatoes and onion. Grate potatoes and onion into a bowl. Drain any excess liquid. Stir in matzo meal and egg yolk to form a thick paste. Season with salt and pepper.
Heat oil in a nonstick skillet. Fry latkes until golden brown on both sides, about 2-3 minutes. Put in an oven preheated to 70°C (approximately 160°F) to keep warm. Repeat until all dough has been cooked. Serve warm latkes with applesauce.