Kitchen Garden Journal

• For the Latkes
• 1 small onion
• 3 potatoes
• 3 Tbsp flour or matzoh meal
• 2 eggs
• ¼ tsp salt
• Pepper (to taste)
• ½ to 1 cup vegetable oil for frying

Peel the potatoes and grate into a bowl. Grate in onion and combine. Beat the eggs well and add to the mixture. Add the flour, salt and pepper and set aside.

Heat the oil in a deep-sided skillet until very hot, but not burning. Drop about one heaping tablespoon of the mixture carefully into the oil. As the latkes begin to fry, take the back of the spoon and flatten them slightly into “silver dollar” shapes. Turn them once or twice, so that each side fries until it is a golden brown. Remove from the oil and drain onto to a paper towel. Serve hot, with dollops of applesauce and sour cream.

• For the Applesauce
• 6-8 large apples, quartered, cored, and diced (do not peel)
• ½ cup sugar
• ½ tsp ground cinnamon or 2-3 cinnamon sticks
• ¼ tsp nutmeg

In a large pot, mix ingredients together, cover, and cook over low heat until apples are very soft, 20 to 30 minutes. Remove cinnamon sticks, if using. Cool and press mixture through a food mill or sieve to remove peel. The sauce will be a beautiful pink color.

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