Apple-Potato Latkes With Cinnamon Sour Cream

photo: Andrew Scivani

Last week the White House made their annual Hanukah party and this time they kashered the whole kitchen, blow torch and all. After the 12 hour overnight process, they served a kosher meal for over 200 guests, including the Maccabeats. GKC has friends in the White House too and they sent us this recipe that was served at the party. The chef says he found the original recipe in the NY Times Cookbook and guests have loved it for years. We loved it too and had to share it with our readers.

Apple-Potato Latkes With Cinnamon Sour Cream

Makes about 1 ½ dozen latkes

6 tablespoons sour cream or greek yogurt
1/4 teaspoon ground cinnamon
1/2 teaspoon maple syrup
2 Golden Delicious apples, peeled and cored
1 large russet potato, peeled
1 medium yellow onion, peeled
2/3 cup all-purpose flour
3 large eggs
2 teaspoons kosher salt
1-1/4 teaspoons baking powder
1/2 teaspoon black pepper
Olive oil, for frying.

1. In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
2. Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
3. Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
4. In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.

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