Tuesday, October 21, 2014

Apple, Fennel & Potato Latkes

I love a great latke. And having had some fennel and still tons of apples- I thought why not? 
Latke is the Jewish word for pancake and usually they are made of potatoes. They're fried pancakes of potato heaven. Growing up we had them with our breakfast a lot- they were our hash browns. 
This recipe has a great flavor and the kids really loved them. We ate ours with homemade applesauce and apple sausages because we are on an apple kick this month. Get it in while in season!! 

Apple, Fennel & Potato Latkes

2 eggs

1 1/4 cups grated (peeled) apples 
2 cups grated (peeled) potatoes
1 3/4 cups fennel, super thinly chopped

3 tbs ap flour
1/2 tsp salt
1/4 tsp ground nutmeg
Few cracks of ground pepper 
Enough canola/vegetable oil to cover your sauté pan 

Box grater
Cutting board
Chopping knife
Measuring cups/spoons 
1 large bowl
1 small bowl
Nonstick sauté pan 
Flat spatula or fish spatula 
Plate lined with paper towels 
Paper towels or dish towel 

Use a mandoline or sharp knife to thinly slice the fennel bulb. It should be almost paper thin and a mandoline makes this very easy. Then roughly chop the fennel slices. One large fennel bulb gave me enough for 1 3/4 cups.

Peel and grate the potatoes and apples. It took two medium apples and two medium potatoes to have enough for this recipe. If you're a little more or less than what the recipe calls for- you're ok. 

Take your dish towel or paper towels and add the grated potatoes and apples to the center. Close the towel around it and squeeze out all excess liquid over a sink. This might have to be done in batches. 

Heat oil over medium to high heat in the sauté pan. 

Add the potatoes, fennel and apples to the large bowl and combine well. 

In the small bowl whisk together the eggs, flour, salt, pepper and ground nutmeg. Pour this mixture over the potatoes, fennel and apples. 

Mix together very well- I used my hands because it was easier. 

Once mixed and oil is hot- take a small spoonful of the latke mixture and put in the oil. Using the back of the spoon- flatten the spoonful into a thin pancake, about a 1/4 inch thick. I could make 4 latkes in my sauté pan at a time. Do not overcrowd the pan. 

Cook for two minutes or so- until the latkes are golden brown and edges are crispy, then flip and do the same on the other side. If they are browning too fast- under a minute, turn down the heat. They need at least 2 minutes per side to allow centers to cook. 

Remove cooked latkes to the plate lined with paper towels. Sprinkle with salt when still hot- if you like. Serve when hot with applesauce or sour cream. Enjoy! Xo

This is what my fennel looked like after using a mandoline and before I roughly chopped it with a knife. You essentially want them the same size as the grated apple and potato. 

These were so good! Kids ate two each for dinner!! 

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