This week's breakfast recipe
Hannukah breakfast: Potato and cheddar latkes with brown sugar apple sauce
For the apple sauce:
500g coarsely chopped peeled, tart apples, such as Granny Smith
60ml dry apple cider
30g light brown sugar
3tbs fresh-squeezed lemon juice
½ tsp kosher salt
For the latkes:
1kg peeled baking potatoes, grated
1 finely chopped white onion
200g grated Cheddar
30g unbleached all-purpose flour or matzoh meal
2 large eggs, beaten
100ml vegetable oil, for frying
Sour cream, for serving (optional)
1. To make the applesauce, add all of the ingredients to a medium-sized, heavy saucepan; stir, then bring to a boil over high heat. Boil for about 10 minutes stirring occasionally, until the apples become very soft. Mash with a potato masher and set aside.
2. Place the grated potatoes and onions on a large, clean kitchen towel. Gather the sides into the middle, roll up the towel, and squeeze the mixture over the sink to remove any excess liquid. Transfer the grated, drained potato-onion mixture to a large bowl, and stir in the cheddar, flour, eggs and season.
3. Heat the oil in a heavy, non-stick pan over medium heat. When the oil is hot, add five large tablespoons full of the batter, flattening each circle a bit with a nonstick spatula.
4. Cook until the first side is golden brown and crisp, about 3-4 minutes. Flip and cook the other side until also golden brown and crisp, about another 3-4 minutes. Transfer the finished latkes to a paper towel–lined baking sheet. Repeat with the remaining latke batter, adding more oil if the pan gets too dry.
5. Serve the latkes with the apple sauce and sour cream, if desired.