We are in the midst of the Festival of Lights. With Thanksgiving and Hanukkah falling at the same time this year, I haven’t spent much time celebrating the latter.  Tonight, we lit the menorah and I made a new latke recipe. With Black Friday and Cyber Monday, it is easy to get lost in the rush and craziness of the holiday season right now. So slowing down to a Hanukkah dinner was just what we both needed.

©EverydayCookingAdventures 2013

Latkes, fried in oil, remind the Jewish people of the miracle that Hanukkah celebrates when one lamp of oil magically lasted 8 nights during the rededication of the Jewish Temple in Jerusalem. These latkes are different because they don’t include eggs but do incorporate sweet apples. The latkes were wonderful! Although I still haven’t mastered getting the oil just to the right temperature so the pancakes don’t burn up but still get thoroughly cooked inside.

©EverydayCookingAdventures 2013

The apple in these latkes made them sweeter than the normal salty kind so I barely needed any apple sauce to dip them in. I added some fresh parsley scattered on top which gave them a little more zest. I loved trying this new recipe on a tradition that has lasted a long time. Here are my latkes:

Joan Nathan Potato-Apple Latkes ©EverydayCookingAdventures 2013

Potato-Apple Latkes

Recipe by: Joan Nathan
Yield: 8 latkes (about 4 people)

Ingredients

• 3 cups shredded peeled Yukon gold potatoes (about 1 pound)
• 1 cup shredded Gala or Honeycrisp apple (about 1 medium apple)
• 3/4 tsp. salt, divided
• 1/4 tsp. freshly ground black pepper
• 1/4 cup all-purpose flour
• 3 Tbsp. canola oil, divided
• 1/2 tsp. turbinado or granulated sugar

Directions:
1. Preheat oven to 200ºF. Combine potatoes, apples, and 1/2 teaspoon salt in a colander. Let stand 20 minutes, pressing occasionally with the back of a spoon until barely moist.
2. Combine potato mixture, remaining 1/4 teaspoon salt, and pepper in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to potato mixture; toss well to combine.
3. Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Add potato mixture in 1/3-cupfuls to pan to form 4 latkes; flatten slightly. Cook 6 minutes on each side or until golden brown.
4. Remove latkes from pan; keep warm on a baking sheet in the oven. Repeat procedure 1 more time with remaining oil and potato mixture. Sprinkle latkes evenly with sugar.