Expert Latkes
Expert Latkes
From Bon Appétit
Ingredients
- Rosemary and Brown Butter Applesauce:
3 cups unsweetened apple juice
3 4-inch fresh rosemary sprigs
1 1/2 cinnamon sticks
3 1/2 pounds (7 to 8 medium) Braeburn apples or other tart-sweet apples, unpeeled, quartered, cored, cut into 1-inch chunks (about 12 cups)
3 tablespoons unsalted butter
- Latkes:
6 large russet potatoes (4 pounds)
2 tablespoons (1/4 stick) unsalted butter
1 cup finely chopped shallots (about 6)
2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
12 tablespoons (about) prepared usli ghee* or clarified butter, divided
Directions
- Make applesauce: Combine first 3 ingredients and large pinch of salt in large pot. Boil until juice is reduced by half, about 8 minutes. Mix in apples. Cover; cook over medium heat until apples are very tender, stirring occasionally, about 35 minutes. Uncover and, if necessary, cook until liquid evaporates. Discard rosemary and cinnamon.
- Transfer apples to food mill fitted with fine or medium plate and pass apples through mill (or press through coarse sieve) into medium bowl; discard skins.
- Melt butter in small skillet over medium-low heat. Cook until butter browns, stirring occasionally, about 4 minutes. Mix brown butter into applesauce. Cover and chill. Can be made a day in advance (bring to room temperature or rewarm before serving).
- Make latkes: Cook potatoes in large pot of generously salted boiling water until partially cooked (tester will meet some resistance), about 15 minutes. Drain potatoes, rinse in cold water, and drain again. Peel, cover, and chill until very cold, at least 4 hours and up to 1 day.
- Coarsely grate potatoes into large bowl.
- Melt butter in large ovenproof cast-iron skillet over medium-low heat. Add shallots; sauté until soft, about 6 minutes.
- Add shallot mixture, 2 teaspoons coarse salt, and 1/2 teaspoon pepper to potatoes (reserve skillet). Toss to blend evenly (do not compact potato mixture).
- Preheat oven to 450°F. Melt 4 tablespoons ghee in reserved skillet over medium heat. Add half of potato mixture (5 1/2 to 6 cups). Stir gently until ghee is absorbed, about 2 minutes. Spread potatoes to even layer, then press firmly with metal spatula to compact. Cook 5 minutes, pressing and flattening occasionally. Reduce heat to medium-low. Place slightly smaller skillet atop potato cake. Weigh down with heavy can (such as 28-ounce can of tomatoes). Cook potato cake 15 minutes, pressing occasionally.
- Remove can and small skillet. Press potato cake again to flatten. Spread with 2 tablespoons ghee.
- Place skillet in oven and bake potato cake uncovered 15 minutes. Run narrow spatula around potato cake. Turn out onto platter, bottom (crusty) side up. Immediately cut into wedges and serve with applesauce. Repeat with remaining potatoes and ghee.
Serves 8 to 10, with 3 cups of applesauce on the side.
*Indian clarified butter (also called ghee); available at some supermarkets and specialty foods stores and at Indian markets.
Information
- Category
- Side Dishes, Potato
- Cuisine
- Jewish
