- Prep Time
- 15 mins
- Total Time
- 50 mins
- Serves
- 8
Ingredients
- ½ cup
- sweetened applesauce
- 125 mL
- 1 tbsp
- raisins
- 15 mL
- ¼ tsp
- lemon zest
- 1 mL
- pinch
- ground cinnamon
- ½ cup
- sour cream
- 125 mL
- 1 tbsp
- prepared horseradish
- 15 mL
- 2 tsp
- lemon juice
- 10 mL
- 2 tsp
- finely chopped fresh chives
- 10 mL
- 2 ½ lb
- yellow-fleshed potatoes, peeled
- 1.25 kg
- 1
- onion, peeled
- 2
- eggs, beaten
- ½ cup
- all-purpose flour
- 125 mL
- ½ tsp
- baking powder
- 2 mL
- 1 tsp
- salt
- 5 mL
- ¼ tsp
- pepper
- 1 mL
- ½ cup
- canola oil, for frying
- 125 mL
Method
Step 1
In bowl, mix applesauce, raisins, lemon zest and cinnamon; cover and keep chilled. In another bowl, mix sour cream, horseradish, lemon juice and chives; cover and keep chilled.
Step 2
Shred potatoes and onion on coarse side of box grater or grater blade of food processor. Place shredded potatoes and onions together in colander to drain; squeezing out excess moisture with hands. Discard liquid. Transfer shredded mixture to large bowl. Mix in eggs. Toss with flour, baking powder, salt and pepper.
Step 3
Cover bottom of large skillet generously with some of the oil; set over medium-high heat. Scoop ¼-cup (60-mL) portions of latke batter into skillet; flattening each mound with back of spoon to form 4-in. (10-cm) rounds. Cook, in batches, 3 min. per side until golden brown and crisp around edges. Add more oil, as required. Make 16 latkes. Drain latkes on paper towel-lined baking sheet. Serve latkes with reserved applesauce and horseradish sauce.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (2 latkes):
- Calories:
- 290
- Fat:
- 13 g
- Saturated Fat:
- 2 g
- Carbs:
- 37 g
- Fibre:
- 2 g
- Sugar:
- 4 g
- Cholesterol:
- 50 mg
- Protein:
- 6 g
- Sodium:
- 350 mg
