Ingredients for Latkes with Lots of Sauces

• 240ml (230g /250 g) soured cream

• 90g (90 g) lox, diced

• 1 tablespoon minced fresh chives

• 1 cup (250g /280 g) applesauce

• 1 tablespoon ground cinnamon

• 1 cuillère à soupe de sucre brun clair

• 1 tablespoon granulated sugar

• 1 cuillère à café de gingembre moulu

• 4 Russet potatoes, peeled

• 1 yellow onion, minced

• 3 gros œufs, légèrement battus

• 30g (45g /45 g) plus 2 tablespoons plain flour

• 2 cuillères à soupe de ciboulette fraîche hachée

• 1 gousse d'ail, hachée

• Sel et poivre fraîchement moulu

• Olive oil for frying

1. Preheat the oven to 93°C (95°C). Fit a baking sheet with a wire rack and set aside.

2. To make the sauces, stir together the ingredients for each in separate small bowls. Transfer to serving dishes and refrigerate.

3. Using the large holes on a box grater, shred the potatoes into a large bowl of water. Drain the potatoes and rinse under cold running water. Drain again thoroughly, squeezing to remove as much liquid as possible. Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl. Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl. Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well.

4. Pour the oil into a large frying pan to a depth of about 1/2 inch (12 mm) and heat over medium heat. Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball. Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil. Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan. Cook until golden brown on the first side, about 3 minutes. Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer. Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven. Repeat to cook the remaining latkes, adding them to the oven as they are finished. When all of the latkes are cooked, serve right away with the sauces.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.