Potato Latkes with Apple Cranberry Sauce

Peel, wash and grate the potatoes. Put the grated potatoes in a colander and squeeze the water off the potatoes as much as possible.

In a large bowl, combine the grated onions and potatoes with the rest of the ingredients and stir well to combine.
Heat a nonstick pan and drizzle about a teaspoon or more of oil into the pan. When the oil is hot, ladle about 2-3 tablespoons of the batter on the skillet.

Cook over medium-high heat. Flip the latke when you see the edges browning. Cook approximately for a minute or two on each side—remember this depends on the type of stove you have.

Remove from pan and drain on a paper towel. Serve hot or keep them warm in the oven.

Serve this Apple Cranberry sauce or sour cream/yogurt.

To make the sauce, peel, core and roughly chop the apples and place them in a pan over medium heat along with the cinnamon, lemon zest and juice.

In Marlena’s* recipe, she says not to disintegrate the apples, but mine just got that way and no complaints, we loved it.

Add the cranberries and sugar in the pan and let it cook on low, covered, until you finish hearing all the cranberries popping. Check for seasonings and serve with latkes.

Next time, we might add a wee bit of ginger powder.

*Recipe adapted from Jewish Cooking by Marlena Spieler.