Potato Latkas with Pink Lady Apple Sauce and Onion Jam
Pink Lady Apple Sauce
- 8 Pink Lady apples, quartered and cored
Place apples in a large sauce pan. Add about 1 cup water and set over medium heat. Cover and let simmer until apples fall apart. Stir from time to time to prevent scorching. Remove cover and reduce heat. Continue cooking so to allow any excess liquid to evaporate. The whole process takes about 1 hour. Remove from heat and pass sauce through a medium fine mesh strainer, working in batches, scraping strainer with a wooden spoon and discarding apple skins as you go. Cover and refrigerate apple sauce until needed.
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 large red onions, peeled and cut into thin rings
- Few sprigs fresh thyme. leaves picked and stems discarded
- 2 teaspoons sugar
- 1 tablespoon red wine vinegar
- Big pinch Sea Salt
Melt butter and olive oil together in a saucepan over low heat. Add onions and thyme. Cover and let cook slowly until onions melt down to a soft translucent mound, about 25 minutes. Stir from time to time to prevent scorching. Remove cover, add sugar, vinegar and salt. Increase heat and cook just enough to cook out liquid and transfer onions into a glistening sweet jam, about another 10 minutes. Remove from heat. Cover and refrigerate until needed.
- 4 large baking potatoes, such as Russet, scrubbed
- 3 large eggs, forked
- 2 teaspoons sea salt or more to taste
- Vegetable oil, for frying
- Sour Cream, for serving
Using a mandolin slice potatoes into thin shoe strings (food processor will do to but potatoes will be more shredded then sliced). Place sliced potatoes in a mixing bowl. Add eggs and salt and mix to combine. Heat vegetable in a heavy bottomed skillet over medium heat - enough oil that it measures about a 1/2 inch deep. Using hands - scoop out about 2 tablespoons of potato mixture at a time. Squeeze out excess liquid and gently set potato nest into hot oil - oil should be hot enough that potatoes sizzle when they hit the pan. Fry potatoes for several minutes on each side, until golden brown. Repeat process with remaining potato mix - replacing oil as needed. Blot Latkas on paper bowl and serve immediately or keep warm in hot oven until you have prepared the whole lot. Don't forget apple sauce, onion jam and sour cream.