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Potato Latkes, Apple III (P, KLP, TNT)
Source: Self
Yield: 20 small latkes

2 medium-sized peeled russet potatoes, cut in chunks
2 slices off a large onion, cut in chunks
1 Granny Smith apple, peeled, cored, and cut in chunks
Handful of parsley
2 eggs (one may have been enough)
1/2 cup matzo meal
Salt and pepper to taste

Toss everything into the food processor and chop, let sit for a few minutes, and add more matzo meal if too watery.

Fry in hot oil until crispy on each side. (These may bake up OK with a spritz of oil, but I didn't try it.)


Poster's Notes:
I was in the mood for potato latkes last night for a side dish for chicken wings and didn't have any applesauce to put on them. I didn't have enough apples to make sauce either. So, I added an apple to my potato latke mixture. It came out great with just enough of a sweet/tart hint.

I have been using safflower oil for when I don't want olive oil taste or want a hotter fry temperature. It's great, no greasy cottonseed oil aftertaste. Oddly enough, I found this in the non-Pesach kosher section of our supermarket. It seems the guy who sets up and orders the Pesach stuff keeps the oil around all year and didn't realize this was a golden find for those of us who dislike the usual KLP cottonseed oils.

Posted by Sharon Kuritzky

Nutritional Info Per Serving: N/A