Ingredients
1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1 1/2 tablespoon flour
1/2 teaspoon salt
1/2 to 3/4 cup olive oil
10 apples
1/2 cup water
1 tablespoon cinnamon
Preparation
Preheat oven to 250°F.
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg, flour, and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
Cooks’ notes: Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.
Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we’ve done here) keeps the batter from turning brown too quickly.
Applesauce: Slice 10 apples and mix with cinnamon and water in a large crockpot.
Heat on low for 8-10 hours (3-4 hours on high) till mushy
