Chef Laura's Latkes

December 8, 2009 I don't use yolks in my batter as egg yolks make doughs and batters tender. Egg whites hold the ingredients together but don't make it soft or cakey. I want a latke that is crunchy and holds up to either sour cream or my apple cranberry/sauce-and lots of it!

2 lbs Russet potatoes-peeled and shredded (after shredding the potatoes, place them in a large bowl with ice water-they won't oxidize and turn rust colored)

1 large Spanish onion-peeled and grated
3 egg whites-beaten with a whisk until frothy
3 tablespoons flour
2 teaspoons kosher salt
1 teaspoon fresh cracked pepper

Place the shredded potatoes in a large clean towel and squeeze out all of the moisture; make sure the potatoes are completely dry. Place all of the remaining ingredients in a large bowl and add the potatoes. Mix all of the ingredients together until thoroughly combined. Heat a large skillet with 1-½ inches of oil. Drop spoonfuls of latke batter into the oil. Flatten it slightly with the back of a spoon. Brown the latkes on both sides. Remove to a platter lined with paper towels. To re-heat: Place the latkes on a cookie sheet and heat in a 400 degree oven until hot.

Cranberry/apple sauce

This is a beautiful garnet colored tart applesauce. It is a perfect compliment for the crispy latkes.

6 Granny smith apples-peeled, cored and chopped
1-cup fresh or frozen cranberries
½ cup brown sugar
1 whole cinnamon stick
½ cup apple cider or juice
Pinch of salt

1. Place all of the ingredients in a medium saucepan. Cook uncovered over medium heat until the cranberries pop. Continue cooking until the excess moisture evaporates. Remove the cinnamon stick and stir to combine. The applesauce may be stored covered in the refrigerator for up to one week or frozen for up to 2 months.

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