Inspired by Greens Restaurant, an iconic vegetarian farm-to-table eatery in San Francisco, these potato pancakes, also known as latkes, are enjoyed by our family on Hanukkah to commemorate the miracle of the oil that kept the menorah lit for eight days in the Hanukkah story. Homemade applesauce for dipping is a must.
STEP ONE – Preparations
- Get out a large pot and a colander.
- Get out a large bowl, a large frying pan, and a serving platter.
- Get out a large glass measuring cup and a blender.
STEP TWO – Cook the Potatoes
6 medium peeled potatoes
- Fill the large pot with water, add a shake of salt, and bring to a boil.
- Add the potatoes and cook for 10 minutes.
- Drain in the colander and set aside to cool.
STEP THREE – Make the Binder
½ medium peeled and minced onion
⅓ cup shredded mozzarella cheese
2 tablespoons sour cream
1 large egg
2 teaspoons fine sea salt
1 teaspoon ground pepper
- In the large bowl, combine the onion, cheese, sour cream, and egg.
- Grate the cooked potatoes and add to the binder.
- Season with the salt and pepper and mix by hand.
STEP FOUR – Cook the Pancakes
6 tablespoons canola oil
- In the large frying pan, heat 3 tablespoons of canola oil over medium-high heat.
- Shape the batter into 12 large pancakes.
- Cook 6 at a time for 10 minutes on each side until golden brown.
- Transfer the pancakes to the serving platter and layer with paper towels.
- Heat the rest of the oil and cook the remaining pancakes.
STEP FIVE – Make the Applesauce
6 peeled and quartered apples
1 tablespoon brown sugar
- Place the apples in the large glass measuring cup, cover with plastic wrap, and microwave for 4 minutes.
- Drain and save some of the liquid.
- In the blender, blend the apples and sugar until smooth, adding liquid to thin if needed.
- Serve warm with the potato pancakes.
Recommended Serving Size: 3 potato pancakes with ½ cup applesauce
Exchanges: 2 starch, 2 fruit, 2 fat