potato latkes with apple cranberry sauce

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

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Irresistible are the lacy, crispy potato latkes, brown sugar-infused cranberry sauce with aromatic Gala apples.

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Ingredients

4 Yukon gold potatoes

1 small yellow onion

2 eggs, lightly beaten

½ teaspoon salt

Freshly ground pepper, to taste Canola oil, for frying

Apple cranberry sauce

2 tablespoons butter

3 tablespoons brown sugar

2 Gala apples, peeled and thinly sliced

½ cup cranberries, fresh or frozen

½ cup apple juice

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For apple sauce, in small saucepan, over medium heat, melt butter and brown sugar. Add apples, cranberries and juice and cook until apple has softened. Purée in food processor or blender. Can be served warm or cold. Makes about 1 cup.

For latkes, grate potatoes and onion on the large holes of a box grater. Place potatoes and onion in a clean dishtowel and squeeze to drain excess water. Place in medium bowl. Mix eggs into potato mixture, season with salt and pepper. In a heavy-bottomed skillet, over medium heat, heat 1⁄4-inch canola oil. Take 1⁄4 cup potato mixture, form into round, thin patty and drop in canola oil. Repeat with three more latkes. Fry until golden, flipping once. Drain on paper towel. Add more oil as necessary, frying in batches. Serve immediately or reheat on baking sheet at 350 ̊F for about 5 minutes. Makes 14 to 16 latkes.