So to take a brief break from the ’12 Days Giveaway’ that has been going on all week, I would like to provide you with a brunch recipe to try, either for the upcoming chilly weekend ahead, or perhaps over the holidays with family. I found this recipe on the New York Times website, and I almost passed out. Every inch of this recipe sounds blissful. The combo of salty and savory…the use of potatoes AND apples (two of my faves), then toss in some onion, kosher salt and sour cream doused with Cinnamon?!?! A moment of silence please. Deep breath…keep breathing. Mind exploding. Bear with me…this is my Rachel Zoe inspired “I die” moment.
For those who have never heard of a latke, (pronounced laat-ka) it is traditional Jewish fare that is comprised of shredded potatooes, usually mixed with onion and additional seasonings, and flash fried in oil. Otherwise known as a potato pancake, think of it as the kosher version of hash browns. As you might have guessed, both me and my potato fetish highly approve.
So here is the MUST try recipe, and please do tell me how yours turn out in the comments section below!
brunch reTREAT recipe: Apple-Potato Latkes With Cinnamon Sour Cream
- 6 tablespoons sour cream or Greek yogurt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon maple syrup
- 2 Golden Delicious apples, peeled and cored
- 1 large russet potato, peeled
- 1 medium yellow onion, peeled
- 2/3 cup all-purpose flour
- 3 large eggs
- 2 teaspoons kosher salt
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon black pepper
- Olive oil, for frying.
- In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
- Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
- Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter.
- Serve with dollops of the cinnamon sour cream on top.
Recipe and photos courtesy of The New York Times.