Latkes with Brown Butter Apples

Name: Latkes with Brown Butter Apples
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings
Cuisine: Jewish
Ingredients: 4 Tbs. (1/2 stick) (60 g) unsalted butter; 1 large, firm apple, peeled, cored and finely diced; Kosher salt; 2 lb. (1 kg) russet potatoes, peeled; 1 large yellow onion, peeled, ends trimmed and halved lengthwise; 2 eggs, lightly beaten; 2 tsp. salt; 1/2 tsp. freshly ground pepper; 3 Tbs. all-purpose flour; Vegetable oil for frying; Pomegranate seeds (optional); Snipped fresh chives (optional)

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 12

Apples gently sautéed in nutty-tasting browned butter are a sophisticated twist on the applesauce that is traditionally served on latkes. Latkes are best when they are piping hot, so serve them as soon as possible after frying them.

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Ingredients:

For the apples:

4 Tbs. (1/2 stick) (60 g) unsalted butter
1 large, firm apple, peeled, cored and finely diced
Kosher salt

For the latkes:

2 lb. (1 kg) russet potatoes, peeled
1 large yellow onion, peeled, ends trimmed and halved lengthwise
2 eggs, lightly beaten
2 tsp. salt
1/2 tsp. freshly ground pepper
3 Tbs. all-purpose flour
Vegetable oil for frying

For garnish:

Pomegranate seeds (optional)
Snipped fresh chives (optional)

Directions:

In a small fry pan over medium heat, melt the butter. Cook, swirling the pan occasionally, until the butter is lightly browned and smells nutty, about 4 minutes. (Be careful not to burn the butter.) Add the apple to the pan and sauté, stirring occasionally, until tender, about 2 minutes. Season with salt. Transfer to a bowl and set aside.

Preheat an oven to 325°F (165°C). Line a baking sheet with paper towels.

To make the latkes, using the fine grating attachment of a food processor, grate the potatoes and the onion. (Alternatively, use a box grater to grate the potatoes and onion into a large bowl.) Transfer the mixture to a kitchen towel and squeeze to remove the excess liquid.

In a large bowl, beat the eggs with the salt and pepper. Add the grated potatoes and onion and the flour and toss to thoroughly combine.

In a large fry pan over medium heat, pour oil to a depth of 1/2 inch (12 mm). Heat the oil until almost smoking. Working in batches, drop the batter into the oil, using 1 heaping Tbs. per latke. Press down on the latkes with the back of a spatula and cook until crisp and golden brown, 3 to 5 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep them warm in the oven while cooking the remaining latkes.

To serve, arrange the latkes on a serving platter. Top each latke with a small spoonful of the apples, dividing them evenly. Garnish with pomegranate seeds and chives, if desired, and serve immediately. Makes about 3 dozen latkes; serves 12.

Williams Sonoma Test Kitchen