Ingredients Jump to Instructions ↓

  1. 1 (24-ounce) bag shredded potatoes for hash browns

  2. 1 large carrot, peeled

  3. 1 medium onion , peeled

  4. 2 eggs, beaten

  5. 2 teaspoons salt

  6. 1 teaspoon baking powder

  7. 3 tablespoons matzo meal , cracker meal or all-purpose flour Vegetable oil, for frying

  8. 2 cups chunky apple sauce

  9. 1 cinnamon stick

  10. 1 cup sour cream

Instructions Jump to Ingredients ↑

  1. Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary. Place potatoes in a large bowl. Using a hand grater , grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon. Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side. Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream .


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