Chive-scented potato latkes with chunky heirloom applesauce

Chef Teresa Urkofsky
American River College, Sacramento

Chef Teresa Urkofsky makes these for her father at Hanukkah. "Although he's a traditionalist and latkes aren't typically made with chives, he likes them," she says. "Maybe because he likes chives? Maybe because he likes me? Maybe both?"

Ingredients

Chunky heirloom applesauce
3 lb. apples (sweet, tart or a combination), peeled, cored and cut into 1-inch chunks
1/2 cup apple cider or apple beer
1/4 cup brown sugar
1/2 tsp. kosher salt
1 tbsp. honey
2 tsp. lemon juice

Chive-scented potato latkes
3 large russet potatoes, grated and soaked in cold water
1/2 cup grated red onion, soaked in cold water
1/4 cup cornstarch
1 egg, beaten
1 tbsp. fresh chives, cut in 1/4-inch lengths
1 tsp. kosher salt
Canola, vegetable or other neutral-flavored oil or schmaltz (rendered chicken fat), for frying
Sour cream (optional)

Directions

For applesauce: Combine apples, apple cider, brown sugar and salt in a medium saucepan and cook over medium-low heat until apples are very soft, 15 to 20 minutes. Mash lightly with a hand-held potato masher. Continue to cook until golden and thick, 15 to 20 minutes. Remove from heat and add honey and lemon juice. Taste it. Is it too sweet? Add more lemon juice. Is it too tart? Add more honey.

For latkes: Drain potatoes and onions in a colander. Squeeze very dry in cheesecloth or a kitchen towel. Combine with cornstarch, egg, chives and salt. Heat about 1/4 inch oil to 350 degrees. Place about 1/4 cup of the potato mixture in the hot fat and flatten slightly with a metal spatula if necessary. Flip pancake over when golden brown. When browned on both sides, remove to a cooling rack set over a sheet pan. Keep in a 250-degree oven to keep warm until all pancakes have been fried. Serve with sour cream and chunky applesauce if desired.

Makes 12