Roasted chiles lend a smoky deliciousness to this updated classic. To roast them yourself, turn with tongs over a gas or charcoal grill until blackened on all sides (or use a broiler, turning occasionally to blacken all sides). When cool, slip off and discard blackened skins.
Recipe Ingredient Details:
1 cup unsweetened applesauce
1 roasted poblano pepper, minced (or 1/2 cup roasted poblano salsa)
1 pound russet potatoes
1/2 cup finely chopped white or yellow onion
1 large egg, beaten
1/2 teaspoon kosher salt
A couple sprinkles black pepper
1/2-3/4 cup olive oil
Sour cream (optional)
Mix together applesauce and minced roasted pepper (or roasted poblano salsa). Set aside.
Peel potatoes and coarsely grate by hand or with a food processor grater. Drain any access liquid with paper towels or a dry cloth. Place potatoes in a bowl and mix with finely chopped onion, beaten egg, salt and pepper.
In a 12-inch or slightly larger nonstick pan, begin to heat olive oil over medium heat. Pat potato mixture into 3-inch round patties, making sure they are well condensed and sticking together nicely.
Place 4 latkes in the pan at a time and fry on each side until brown and crispy. Each family likes their latkes at different consistencies, from slightly browned to almost black and very crispy. Remove latkes from oil and place on a platter layered with paper towels. Repeat until all latkes are made.
Serve latkes with smoked poblano applesauce on the side or on top. Drizzle with sour cream, if desired.
Tue, 2011-12-13 14:22