Goat Cheese Applesauce Latkes

My affection for Hanukkah runs deep. I always was told by my Mom how her Mom is half Jewish, and that was the reason my Mom use to adorn her table with a menorah during the Hanukkah season. It wasn’t until I went to elementary school, and suddenly was bussed out to a predominantly Jewish school on the west side, that I learned the traditions of the holiday along with how to sing in Hebrew. I’ve never practiced Judaism, but I’ve been to my share of Bat Mitzvahs and Bar Mitzvahs, and I certainly fell in love with the cuisine. Latkes were one of the few things I learned to make at an early age and still make them during the Hanukkah holiday as my way of celebrating the lovely tradition I learned as a child. Enjoy!

 

  • Goat Cheese Applesauce Latkes 1 of 9
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    These latkes taste superb with a slice of goat cheese on top and a smear of applesauce. 

  • Grate 2 of 9
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    I like to use a food processor to grate my onion and potatoes (it's a great time saver), but you can also use a hand grater if you want to. 

  • Grated Onion 3 of 9
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    I start with adding the onion to the bowl first, then I grate the potato and add that to the onions. Mix to combine. 

  • Squeeze It Out 4 of 9
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    Squeeze out all excess liquid from potato and onion mixture by placing a portion at a time in a kitchen towel or cheesecloth. Then using both hands compress till all liquid stops dripping out. Place drained potato onion mixture in a clean dry bowl and continue with the next portion till done. 

  • Dry 5 of 9
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    Place all the drained and dry potato and onion in a dry bowl, then season with Lawry's, and garlic powder. 

  • Matzo Meal And Egg 6 of 9
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    Add Matzo meal or bread crumbs to potato shreds and mix to combine. Then add in beaten egg. Mix till fully incorporated. 

  • With Your Hands 7 of 9
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    Using your hands form a latke the size of your inner palm. 

  • Vegetable Oil 8 of 9
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    Fry the latke on each side for 5 to 7 minutes. 

  • Golden Crisp 9 of 9
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    Remove from oil once crisp on the outside and allow to drain on a paper towel lined plate. Serve with sliced goat cheese and a dab of applesauce. 

Ingredients for goat cheese applesauce latkes:

  • 1 – onion (grated)
  • 4 – russet potatoes (peeled and grated)
  • 1 1/2 – teaspoons of Lawry’s seasoning salt
  • 1/2 – teaspoon garlic powder
  • 2/3 – cup bread crumbs or matzo meal
  • 2 – eggs (beaten)
  • vegetable oil
  • goat cheese
  • applesauce

Directions:

  1. In a food processor fitted with a grater attachment, grate onion and potatoes.
  2. Then place in a bowl and with a kitchen towel or cheese cloth squeeze all the liquid from the potato onion mixture.
  3. Place in a clean dry bowl.
  4. Season drained potato onion mixture with Lawry’s and garlic powder.
  5. Add in bread crumbs or matzo meal and mix to combine.
  6. Beat eggs in a separate bowl then pour over the potato onion mixture.
  7. Form patties with hands by grabbing a small pinch with your hand and then forming it in the palm of your hand.
  8. In a large frying pan add in vegetable oil over a medium flame and allow to get hot.
  9. Add in latkes patties and fry on both side for about 5 to 7 minutes or until crisp.
  10. Place on a paper towel line plate and allow latkes to drain.
  11. Top with goat cheese and a small dollop of applesauce.
  12. Enjoy!

 

For more recipes from Nicole Presley click over to her blog: Presley’s Pantry 

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