Potato Latkes Applesauce Recipes

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POTATO LATKES WITH HOMEMADE APPLESAUCE

Latkes are potato pancakes fried in oil, symbolizing the miracle of Hanukkah. Enjoy potato latkes with family and friends during this holiday or any time of the year.

Provided by Alan in SW Florida

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13



Potato Latkes With Homemade Applesauce image

Steps:

  • TO MAKE LATKES: Shred potatoes in a food processor; transfer to a bowl. Add water to cover; let stand 10 minutes. Drain and squeeze well; return potatoes to bowl.
  • Stir together potato, eggs and next 4 ingredients until blended.
  • Pour oil to a depth of 1/2 inch into a large heavy skillet; heat over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; fry 4 minutes on each side or until golden. Drain on paper towels. Serve with sour cream and Homemade Applesauce, if desired.
  • TO MAKE APPLESAUCE: Bring all applesauce ingredients to a boil in a Dutch oven; reduce heat and simmer, stirring once, 45 minutes. Drain; remove and discard cinnamon.
  • Process apple mixture in a blender until smooth. Yield: 10 cups.

Nutrition Facts : Calories 589.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 105.8, Sodium 661.8, Carbohydrate 140.3, Fiber 12.2, Sugar 96.9, Protein 7.5

2 large baking potatoes, peeled (1 1/2 pounds)
2 large eggs
1 medium onion, diced
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
vegetable oil
12 rome apples, peeled, cored, and quartered (other varieties of sweet red apples may be substituted)
3 cups water
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/4 cup lemon juice
2 (2 inch) cinnamon sticks

POTATO LATKES WITH APPLESAUCE

Take classic potato latkes up a notch with raspberry-cinnamon applesauce! Also flavored with a hint of onion and served with a side of sour cream, these crisp potato latkes are sure to please. Serve them hot and watch them fly off the plate!

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield Makes 14 servings, 2 latkes each.

Number Of Ingredients 8



Potato Latkes with Applesauce image

Steps:

  • Add potatoes and onions, in small batches, to blender or food processor container; cover. Process, using pulsing action, until potatoes are coarsely chopped. Spoon into large colander; drain 15 min., stirring occasionally.
  • Beat eggs lightly in large bowl. Stir in bread crumbs and salt. Add potato mixture; mix well.
  • Heat 2 tsp. of the oil in large skillet. Spoon scant 1/4 cup of the potato mixture into skillet; press lightly with back of spoon to flatten. Repeat with the remaining potato mixture, cooking 4 or 5 latkes at a time. Cook 2 to 3 min. on each side or until golden brown on both sides. Drain on paper towels. Place on foil-covered ovenproof platter; cover to keep warm. Repeat with the remaining potato mixture, adding remaining oil to skillet as needed. Serve with the sour cream and Raspberry-Cinnamon Applesauce.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

4 lb. potatoes, peeled, cut into 2-inch pieces
1 small onion, cut into wedges
3 eggs
1/4 cup dry bread crumbs
1 tsp. salt
1/4 cup oil, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Raspberry-Cinnamon Applesauce

POTATO LATKES

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6



Potato Latkes image

Steps:

  • Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
  • Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

2 large baking potatoes
1 extra-large egg, whisked
3 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons clarified butter

SWEET POTATO AND PARSNIP LATKES WITH CHUNKY 5-SPICE APPLESAUCE

Instead of the usual potatoes, make latkes with sweet potatoes and parsnips. They pair beautifully with the homemade applesauce, which has great flavor thanks to Chinese 5-spice powder.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield About 12 latkes

Number Of Ingredients 14



Sweet Potato and Parsnip Latkes with Chunky 5-Spice Applesauce image

Steps:

  • For the applesauce: Combine the apples, lemon zest, lemon juice, apple cider, 5-spice powder and sugar in a large saucepan over medium heat; stir to combine. Cook until the apples begin to break down but are still chunky, 10 to 15 minutes. Remove from the heat and let cool.
  • For the latkes: Grate the sweet potatoes and parsnips on a box grater and transfer to a large bowl. Season with salt and toss to combine. Add the flour and stir to distribute evenly. Add the eggs and stir well. Heat 2 tablespoons of the oil in a large saute pan over medium heat. Working in batches, form the potato mixture into 3-inch latkes that are about 1/2-inch thick. Add the latkes to the hot oil in a single layer and fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper towel-lined plate and season with salt. Repeat the frying, adding more fat as necessary.
  • Serve the latkes with the applesauce, sour cream and scallions.

6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon apple cider
1/2 teaspoon Chinese 5-spice powder
1 tablespoon sugar
1 pound sweet potatoes, peeled
1/2 pound parsnips, peeled
Kosher salt
1/4 cup all-purpose flour
2 large eggs
1/4 cup vegetable oil, plus more as necessary
Sour cream
1/4 cup scallions, thinly sliced on the bias

POTATO PANCAKES WITH CHUNKY GRANNY SMITH APPLESAUCE AND CINNAMON CREME FRAICHE

Provided by Bobby Flay

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15



Potato Pancakes with Chunky Granny Smith Applesauce and Cinnamon Creme Fraiche image

Steps:

  • On a box grater, coarsely shred the onion and potato. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine.
  • In a large cast-iron skillet, heat 2 tablespoons oil until shimmering. Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon. Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potatoes, adding more oil to the skillet as needed.
  • Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche.
  • Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
  • To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.;
  • Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.;

1 small onion, peeled
1 large baking potato (about 1 pound), peeled
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
Pinch baking powder
Canola oil, for frying
Chunky Granny Smith Applesauce, recipe follows
Cinnamon Creme Fraiche, recipe follows
3 to 6 tablespoons granulated sugar (depending on how sweet or tart you want it)
1/2 teaspoon ground cinnamon
5 Granny Smith apples, peeled, cored and cut into large dice
1 cup creme fraiche
1 teaspoon ground cinnamon

PARSNIP-POTATO LATKES WITH CINNAMON APPLESAUCE

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13



Parsnip-Potato Latkes With Cinnamon Applesauce image

Steps:

  • Make the applesauce: Cut the apples into 1-inch pieces. Remove 3 wide strips zest from the lemon with a vegetable peeler; transfer to a saucepan and squeeze in the lemon juice. Add the apples and cinnamon stick, cover and cook over medium heat until soft, 15 to 20 minutes. Uncover and increase the heat to medium high. Continue to cook, mashing and stirring the apples, until they thicken, 10 to 15 minutes. Remove the cinnamon stick, then pass the apples through a food mill or puree in a food processor. Set aside until ready to serve.
  • Meanwhile, make the latkes: Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater. Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper. Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.
  • Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side. Drain on paper towels and season with salt while hot. Serve with the cinnamon applesauce.

3 pounds mixed red apples, unpeeled
1 lemon
1 cinnamon stick
1/2 pound (about 2) Yukon gold potatoes, peeled
1/2 pound (about 4) parsnips, peeled
1/2 medium onion
1 clove garlic, minced
2 large eggs
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh chives
3 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
Peanut or vegetable oil, for frying

POTATO LATKES

Provided by Food Network

Categories     side-dish

Time 32m

Yield 4 Servings

Number Of Ingredients 6



Potato Latkes image

Steps:

  • In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
  • To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
  • Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.

1-1/2 pounds russet potatoes peeled
1/4 cup finely chopped shallots
2 large eggs, lightly beaten
2 tablespoons flour (or more) or matzo meal (during Passover)
1 1/2 teaspoons salt and freshly ground black pepper
Vegetable oil for frying

RICOTTA POTATO LATKES WITH APPLESAUCE

Make and share this Ricotta Potato Latkes With Applesauce recipe from Food.com.

Provided by chia2160

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11



Ricotta Potato Latkes With Applesauce image

Steps:

  • Add eggs, flour, cheese, and onion.
  • Add potato and season.
  • In heavy saucepan add: 5 cups apples, sliced and diced, 1/2 c brown sugar, 1/2 tsp cinnamon, etc. and 1/2 cup water.
  • bring to boil, lower heat, and simmer for 15-20 minutes or until thickened.
  • bring to room temp or refrigerate until ready to use.
  • Cook quickly to retain flavor and shape on medium-high for 10 minutes, then lower to simmer for 10-30 minutes; simmer to low to keep warm, high for 5 minutes.
  • Heat skillet.
  • Add 1/4 cup latkas at a time, cook until brown on both sides, a few mins/batch, drain on paper towels.
  • Keep warm, serve with applesauce.

Nutrition Facts : Calories 373.5, Fat 13.7, SaturatedFat 3.9, Cholesterol 121.4, Sodium 73.7, Carbohydrate 55.6, Fiber 5.7, Sugar 28.2, Protein 9.7

1/4 cup canola oil
2 large potatoes, grated
4 large eggs
1/2 cup flour
1 cup ricotta cheese
1/4 cup chopped onion
salt and pepper
5 large apples, peeled and diced
1/2 cup brown sugar
1 teaspoon cinnamon (or mix of nutmeg, allspice, cinnamon, ginger, cardamom, etc.)
1/2 cup water

POTATO LATKES (WITH OPTIONAL CRANBERRY APPLESAUCE)

A family favoite, these will make a great side to serve for the "2013 Thanksgiv-ukkah". They are pretty quick and easy to make (with the use of a food processor). I know that mashed potatoes are a staple for a traditional Thanksgiving dinner, but these Latkes would make a great alternative for those who are tired of the same dish every year. I hope you enjoy them. (The optional Recipe #509843 is posted separately). FYI: We like these Latkes as a breakfast item... really!

Provided by rosie316

Categories     Potato

Time 45m

Yield 10-15 Latkes

Number Of Ingredients 7



Potato Latkes (With Optional Cranberry Applesauce) image

Steps:

  • Line a colander with cheesecloth and place over a large bowl. In another large mixing bowl, combine half of the diced onions (1 1/4 c), egg, flour, salt and baking powder. Mix with a rubber spatula to combine.
  • Peel potatoes and cut into 1" cubes, working quickly so the potatoes do not brown. Using the grater attachment on your food processor, grate the potato with the remaining 1 1/4 c of diced onions. Pour the potato/onion mixture into the cheesecloth lined colander over a bowl, wrap cloth around mixture and wring out as much liquid as possible. Discard the liquid, but save the potato starch that is clinging to the bottom of the bowl and to the cheesecloth.
  • Add potato/onion mixture, along with the potato starch to the egg/flour/onion in other bowl.Stir the batter until it is combined and sticky.
  • Preheat oven to 425*F. Place a wire rack on a rimmed baking sheet and set it beside your stove top.
  • Heat 1/2 c vegetable oil in a heavy bottomed skillet over medium high heat. Oil should be hot, but not smoking (about 375*F, but I don't use a thermometer). For each Latke, use approx 1/4 c of batter and flatten in your hand (or on a slotted spoon) into approx 2" disk, squeezing out any additional liquid. Using a slotted spoon, gently place Latkes into the hot oil. (Use one sacrificial Latke to make sure the oil temp is correct. If it's too low, they will be greasy and soggy, too high they will burn). Only cook about 4 Latkes at a time so you do not drop the oil temperature. Cook Latkes approx 4 minutes on each side. Place fried Latkes onto the wire rack.
  • Between batches, using a slotted spoon, remove any bits that may be forming in the bottom of the pan and discard. Add more oil if needed between batches, but be sure to let it rise to the correct temperature before starting another batch.
  • When completely done frying all the Latkes, place the baking sheet into the oven for approx 8 minutes to finish baking them until crisp and golden brown.
  • Garnish with Recipe #509843 and/or sour cream.
  • Enjoy!

2 1/2 cups white onions, diced and divided
1 large egg
2 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking powder
2 lbs russet potatoes
vegetable oil (for frying)

POTATO LATKES I

A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!

Provided by Daisy

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 6

Number Of Ingredients 6



Potato Latkes I image

Steps:

  • Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  • In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  • In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Nutrition Facts : Calories 101.8 calories, Carbohydrate 11.3 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 619.6 mg, Sugar 0.7 g

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 ½ teaspoons salt
½ cup peanut oil for frying

POTATO-APPLE LATKES

These crisp potato pancakes come from the Brombergs' grandmother, Martha Finkelstein, who insisted that there is no flavor substitute for schmaltz (rendered chicken fat). Schmaltz is available at kosher delicatessens. MAKE AHEAD: The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° oven. NOTES To make schmaltz, use the large clumps of fat from the neck, body cavity, and from under the skin. In a small, heavy saucepan, cook the fat over low heat until completely melted. Cool, then strain the clear fat into a glass jar and refrigerate for up to 1 week or freeze. Vanilla Applesauce makes 2 1/2 cups and can be refrigerated for up to 1 week.

Provided by NcMysteryShopper

Categories     Potato

Time 30m

Yield 40 2, 8-10 serving(s)

Number Of Ingredients 15



Potato-Apple Latkes image

Steps:

  • In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes.
  • In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Applesauce and sour cream.
  • Vanilla Applesauce: Peel, core and quarter the apples. In a medium saucepan, combine the apples, water, vanilla and lemon juice and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the apples are tender, about 15 minutes. Let cool, then remove the vanilla bean and whisk until a chunky sauce forms.

1 egg, lightly beaten
2 tablespoons all-purpose flour
1 tablespoon kosher salt
1/8 teaspoon fresh ground white pepper
4 baking potatoes, peeled and coarsely shredded (2 1/2 pounds)
1 medium onion, coarsely grated
1 granny smith apple (peeled, cored and coarsely shredded)
canola oil, for frying
schmaltz, for frying (see Note)
1 lb mcintosh apple
1 lb granny smith apple
1 cup water
1 vanilla bean, split lengthwise
1 tablespoon fresh lemon juice
sour cream, for serving

POTATO LATKES

These are delicious served plain with a bit of salt sprinkled on them or traditionally with apple sauce or sour cream. Serving size is approximate. You may grate potatoes if you like, but we prefer them chopped.

Provided by dojemi

Categories     Potato

Time 1h20m

Yield 1 batch, 6 serving(s)

Number Of Ingredients 9



Potato Latkes image

Steps:

  • Cut peeled potatoes into chunks and chop in food processor.
  • Cut onions into chunks and chop in food processor.
  • Mix potatoes and onions together in a colander over a large bowl.
  • Allow to drain.
  • Pour mixture into a large bowl and add beaten eggs, salt, pepper, baking powder, sugar, and a tablespoon of flour at-a-time until mixture holds together.
  • Mix well.
  • In a fry pan, melt shortening.
  • You'll need about 1/8".
  • Spoon heaping tablespoons of the mixture into the oil.
  • Flatten each spoonful with the back of the spoon to make thin latkes.
  • Fry until the edges turn a dark brown.
  • Flip over to fry the other side.
  • Drain on a paper towel.
  • Serve with apple sauce and/or sour cream.

Nutrition Facts : Calories 318.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 62, Sodium 107.3, Carbohydrate 67.1, Fiber 8.5, Sugar 4, Protein 9.8

6 large potatoes, peeled
1 large onion
2 eggs, beaten
1 teaspoon baking powder
salt, to taste
pepper, to taste
1 pinch sugar
flour (enough to hold ingredients together, you'll be able to tell when you've added enough)
Crisco shortening

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POTATO LATKES APPLESAUCE FOOD- WIKIFOODHUB
1 pound potatoes: 1/2 cup finely chopped onion: 1 large egg, lightly beaten: 1 1/2 tablespoon flour: 1/2 teaspoon salt: 1/2 to 3/4 cup olive oil: 10 apples
From wikifoodhub.com


POTATO LATKES - BC DAIRY
Peel the onion and chop it finely. Add the onion to the large bowl. Beat the eggs in a small bowl and add them to the potatoes and onions. Add the flour or matzo meal, and season with salt …
From bcdairy.ca


CLASSIC POTATO LATKES WITH CHUNKY APPLESAUCE RECIPE
Transfer mixture to large bowl, and stir in parsley, egg, flour, baking powder, salt, and pepper. Heat oil in large nonstick skillet over medium heat. Spoon 2 Tbs. potato mixture into pan for …
From vegetariantimes.com


POTATO LATKES W/ HOMEMADE APPLESAUCE | FOOD & FOTO
but for making fun dishes like potato latkes, having a food processor makes things so much easier - and more fun. i got the idea to… with audrey michelle. Search. food & foto …
From foodandfoto.com


AIR FRYER POTATO LATKES WITH HOMEMADE APPLESAUCE - YOUR ...
Air fry at 380 degrees F for 10 minutes. Remove the basket from the air fryer and flip the latkes. Air fry again for another 5 minutes, or until the latkes are golden brown. 7. Repeat …
From yourhomemadehealthy.com


POTATO LATKES & APPLESAUCE | FOOD IN SOCIETY AND CULTURE
Potato latkes or potato pancakes (as they are more commonly known as in the US) consist of three basic ingredients potato, flour, and egg that are fried in butter until they …
From foodinsocietynculture.wordpress.com


VEGAN POTATO LATKES RECIPE WITH CHUNKY APPLESAUCE - FOOD NEWS
Potato pancakes or latkes are a traditional Hannukah food fried in oil and topped with sour cream or applesauce. Try this “chip and dip” vegan latke recipe for a fun twist on the …
From foodnewsnews.com


POTATO LATKES - FOOD CHANNEL
1 Preheat an oven to 350°F. Line a baking sheet with paper towels. 2 Grate the potatoes and onions and place them in a large bowl. Using paper towels, blot up any liquid …
From foodchannel.com


PARSNIP-POTATO LATKES WITH CINNAMON APPLESAUCE - JEWISH ...
Need a dairy free and vegetarian side dish? Parsnip-Potato Latkes With Cinnamon Applesauce could be an outstanding recipe to try. One serving contains 173 calories, 4g of protein, and 3g …
From fooddiez.com


POTATO LATKES WITH APPLESAUCE RECIPE | EAT SMARTER USA
The Potato Latkes with Applesauce recipe out of our category Sweet Sauce! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 …
From eatsmarter.com


HISTORY OF LATKES AND APPLESAUCE — THE FOOD TUTORS
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From food-tutors.com


POTATO-PARSNIP LATKES WITH SAVORY APPLESAUCE - JEWISH RECIPES
The recipe Potato-Parsnip Latkes with Savory Applesauce is ready in approximately 45 minutes and is definitely an awesome gluten free and vegetarian option for lovers of Jewish food. This …
From fooddiez.com


RECIPE: LATKES AND APPLESAUCE – FOOD CARY
Directions. Heat oven to 425 degrees F. Core the apples and cut into 1 inch pieces, and toss with lemon juice in a bowl. Heat the butter in a metal-handled dutch oven over …
From foodcary.com


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