WEEKDAYS 1e|12c|p

Daphne Oz's Potato Latkes with Apple Slaw

Holiday Potato Latkes Clinton Kelly
Potato Pancakes with Refreshing Slaw
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
These pancakes are hit with some welcome acidity when topped with this crisp, cool slaw.
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ingredients
  • For the Pancakes:
  • 1 pound Russet Potatoes (peeled and grated into a bowl of cold
  • water)
  • 1/2 cup grated Onion
  • 1 Egg (beaten)
  • Salt and Pepper
  • Olive Oil
  • For the Slaw:
  • 1/4 cup Red Wine Vinegar
  • 2 teaspoons Mustard
  • 2 teaspoons Honey
  • 2 tablespoons Olive Oil
  • 2 Granny Smith Apples (julienned)
  • 2 tablespoons Capers
  • Salt and Pepper
  • Horseradish (optional)
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 pound Russet Potatoes (peeled and grated into a bowl of cold water)
    1/2 cup grated Onion
    1 Egg (beaten)
    Salt and Pepper
    For the Pancakes: Strain the potatoes and then put them in a kitchen towel along with the onions. Wring out the excess liquid. Put the potato and onion mixture in a large mixing bowl and combine the egg. Season with salt and pepper.
  • 2
    Olive Oil
    Heat a large cast iron pan over medium high heat. Once hot, add about 3 to 4 tablesoons of olive oil. Working in batches of 4 to 5 latkes (you don't want to overcrowd the pan), spoon 2 tablespoons potato mixture per latke into skillet, pressing into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Carefully turn latkes over and cook until the other sides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. And keep working with the remaining potato mixture. Keep latkes warm by covering the plate with foil.
  • 3
    1/4 cup Red Wine Vinegar
    2 teaspoons Mustard
    2 teaspoons Honey
    2 tablespoons Olive Oil
    2 Granny Smith Apples (julienned)
    2 tablespoons Capers
    Salt and Pepper
    For the Slaw: In a medium size mixing bowl, add the vinegar, mustard and honey. Drizzle in the olive oil and whisk to emulsify. Toss in the apples and the capers and mix to combine. Season with salt and pepper.
  • 4
    Horseradish (optional)
    Top each latke with a bit of the apple slaw. Grate horseradish over each latke if desired.
 
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