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.
- 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
- 8 McIntosh apples
- 2 cinnamon sticks
- Zest of 1 lemon
- 1/4 cup orange juice
In a medium bowl stir the potatoes, onion, eggs, scallions and salt together.
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!
For the apple sauce: 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.