by HeviCooks
HeviCooks's Notes:
Expand5 pounds potatoes Ask a question about this ingredient
1 pound carrots Ask a question about this ingredient
3 yellow onions Ask a question about this ingredient
1 cup matzo meal Ask a question about this ingredient
1 bunch parsley Ask a question about this ingredient
6 eggs Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
corn or peanut oil Ask a question about this ingredient
5 pounds apples, and a foley mill Ask a question about this ingredient
sour cream (for serving) Ask a question about this ingredient
Grate the potatoes, parsley and carrots. Chop the onion extremely thinly. Meanwhile, put the whole apples in a large pot with a lid over medium heat, with about a half inch of water.
Ask a question about this stepIn a large bowl, mix the grated veggies with matzo meal (we use Streit's), egg, and salt and pepper. Use your hands or a spatula to incorporate everything well. Let sit with a dishcloth covering the bowl for 20-30 minutes. Check on your apples- they should be getting nice and soft. Turn the heat down and keep the lid on.
Ask a question about this stepHeat about 1 inch of oil, enough to keep the latkes floating, in a heavy bottomed skillet (we use cast iron). You want to get your oil very hot, but not smoking. You can put a single strip of potato in the pan to check that the oil is hot enough. Form patties with the potato mixture, using all your might to squeeze out the extra liquid. Fry until one side is brown and crispy, then flip. Lay the finished latkes to drain on paper bags. You can also keep them in a warm oven while the rest cook, but they'll likely be snatched straight from the plate. When the apples are very squishy, start putting them through the Foley Mill.
Ask a question about this stepServe the latkes with your warm homemade applesauce and sour cream. ENJOY!
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