Latkes with Apple-Horseradish Sauce

I’ve been trying to incorporate some of my husband’s Jewish roots into my cooking and was so excited to find Marcus Samuelsson’s recipe for potato latkes. I made these, along with matzoh ball soup, and my husband was transported back to his childhood.

Marcus Samuelsson’s Latkes with Apple-Horseradish Sauce

1 lb. Idaho potatoes, peeled

1 lb. Yukon Gold potatoes, peeled

2 red onions

2 garlic cloves, finely chopped

3/4 c. unbleached all-purpose flour

2 T. cornstarch

1 tsp. paprika

Salt and freshly ground black pepper

3/4 c. canola oil

Preheat the over to 350 degrees. Grate the potatoes and onions on the large holes of a box grater or with a grating attachment on a food processor. Combine the grated potatoes and onions with the garlic, flour, cornstarch and paprika in a large bowl. Season with salt and pepper. Mix well.

Working in three batches, heat 1/4 c. canola oil in a large non-stick skillet over medium-high heat. Spoon 1/4 c. of the batter for each latke onto the hot skillet, using a spoon to push each mound down into an even layer, if necessary, and cook until the latkes are golden, about 4 min. per side. Remove from the pan and place on a parchment-lined baking sheet. Add another 1/4 c. of the oil to the skillet and repeat for each batch. Place the baking sheet in the oven and bake for 10 min. Serve with the apple-horseradish sauce.

Apple-Horseradish Sauce

4 Granny Smith apples, peeled, cored and roughly chopped

One 1-inch piece ginger, peeled and roughly chopped

Juice of 1 lime

2 T. apple cider vinegar

Salt and freshly ground black pepper

1 scallion, white and light green parts, finely chopped

One 3-inch piece horseradish, peeled and grated

1/2 tsp. wasabi

Combine the apples, ginger, lime juice, vinegar and 1/2 c. water in a large saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer until the apples are tender, about 15 min. Strain.

Transfer to a blender and puree until smooth. Season with salt and pepper. Stir in the scallions, horseradish and wasabi.

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