Ingredients

CLASSIC POTATO LATKES:


• 4 medium potatoes (about 1-1/2 pounds)
• 3 tablespoons rendered chicken fat (schmaltz)
• 2 slightly beaten eggs
• 2 cloves garlic, finely minced
• 1/2 teaspoon salt
• 2 tablespoons cooking oil Sour cream (optional) Applesauce (optional) APPLE SAUCE:
  
  
• 10 medium apples
• 3 T. apple juice, cider or water
• 1/3 C. honey or 1/2 C. brown sugar
• 3 T. butter
• 1/2 t. cinnamon (or more to taste)
• 1/2 t. ground ginger

CLASSIS POTATO LATKES:


1. Peel and finely shred potatoes
2. In a mixing bowl combine potatoes with chicken fat, eggs, garlic, and salt
3. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid
4. In a large skillet heat chicken fat over medium-high heat. Carefully slide patties into hot fat
5. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once
6. Repeat with remaining batter. Add additional fat during cooking, as needed. If necessary, reduce heat to medium to prevent overbrowning
7. Drain on paper towels and keep warm
8. Serve with sour cream, apple sauce, or other toppings, if desired.
   
   Makes about 10 latkes
   
   

   APPLE SAUCE:
   
   

9. Peel, core and quarter apples.
10. Place in a large saucepan with the liquid.
11. Cover the pot and simmer for about 30 minutes or until apples are tender.
12. Puree in a blender if you like it very smooth or a potato masher for chunky.
13. Stir in honey, butter, cinnamon and ginger.
    
    Yield: about 5 cups.