The Bagel Restaurant
3107 N. Broadway
50 Old Orchard Center
Potato Pancakes (latkes) from The Bagel
4 large potatoes (russet preferred)
1 large onion
1 tsp. salt
1/4 tsp pepper (tip-white pepper preferred)
2 Tbs flour or matzo meal
1 tsp. chicken fat (optional - adds flavor nuance)
Oil or chicken fat for frying
Peel potatoes and set in cold water to cover. Grate potatoes (Squeeze out liquid using strainer). Grate onion and mix with grated, drained potatoes and rest of ingredients. Heat 1/2 inch oil in heavy frying pan (tip - cast iron is great for browning). Place spoonfuls into hot oil (tip - drop a sliver of raw onion into oil -- it sizzles when oil is hot enough) fry till golden brown and turn over continue to fry until brown. Remove pancakes and drain on paper towels.
Yield: 8-10 large pancakes or 12-14 small.
For thinner, crisper pancakes eliminate the flour/matzo meal & use less, or no egg.
1 cup sugar
2 cups water
1 tsp. cinnamon
8 apples peeled and quartered (Tip - Granny Smith add tartness and texture)
Combine sugar water and cinnamon in heavy saucepan bring to boil. Add apples, reduce heat and simmer 10-12 minutes. Remove from heat, let cool and then pulse in food processor or blender to desired consistency. (Tip - omit blending step for an apple compote)
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