Serious Eats: Recipes
Mario Unclogged: Latkes With Apple Sauce
Editor's note: Mario Batali had never participated in any Hanukkah rituals until he came to New York and met his wife, who loves making a big deal about Hanukkah for their kids. But just because he was a Hanukkah neophyte doesn't mean he didn't have a strong point of view about latkes and apple sauce, as you can tell from this. —Ed
We love to celebrate all holidays—especially the ones that have a specific food item. In the case of the first night of Hanukkah in our house, we make latkes and apple sauce. We celebrate alone with no guests and keep it very simple. We peel spuds and apples like devils and then make the stuff. Then we light the candles and say the prayers in our limited ability and then eat happily. It's a tradition.
Latkes
Ingredients
6 cups peeled and shredded potatoes (about 6 russets)
1 medium onion finely chopped
3 eggs, beaten
1 1/2 teaspoons salt
2 scallions, thinly sliced
1/2 cup extra virgin olive oil
Procedure
1. In a medium bowl stir the potatoes, onion, eggs, scallions and salt together.
2. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place golf ball sized handfuls 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!
Apple Sauce
Ingredients
8 McIntosh apples
2 cinnamon sticks
Zest of 1 lemon
1/4 cup orange juice
Procedure
Peel and core apples, then slice into 1/4-inch-thick slices. Place apples in a medium sauce pan along with cinnamon, lemon zest, and OJ. Place over medium heat with cover on, and cook until soft and thick, about 10 minutes. Serve hot with latkes.