Ingredients:
6 cups shredded peeled Yukon gold potatoes (about 2 pounds)
2 cups shredded Gala or Honeycrisp apples (about 2 medium)
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
2.25 ounces all-purpose flour (about 1/2 cup)
6 tablespoons canola oil, divided
1 teaspoon turbinado or granulated sugar
Directions:
1. Combine potatoes, apples, and 1 teaspoon salt in a colander. Let stand 20 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 1/2 teaspoon salt, and pepper in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to potato mixture; toss well to combine.
2. Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Add potato mixture in 1/3-cupfuls to pan to form 4 latkes; flatten slightly. Cook 6 minutes on each side or until golden brown. Remove latkes from pan; keep warm. Repeat procedure 3 more times with remaining oil and potato mixture. Sprinkle latkes evenly with sugar.
Comments:
I halved this recipe and ended up using 1 large and 3 small potatoes and one apple to get to the four cups I needed. I let it sit over a bowl, smooshing it every so often for 20 minutes. It was nowhere near "barely moist" so I hauled out my tea towel and wrung it out a la frozen spinach. If I had known that I would have saved myself 20 minutes. Oh well. I'll keep it in mind for next time.
Anywho, I felt kind of guilty since I cooked this traditionally Jewish fare in bacon grease. Is that weird? Mine took about 5 minutes per side before they started to burn a little.
Adam really liked them, which is good since he picked the recipe out. They were ok for me, but seemed a little heavy. I'd still make them again though.
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