Latkes with Brown Butter Apples

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.

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