Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Apple-Stuffed Latke
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- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 202
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 310 mg
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 202
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 310 mg
Ingredients
Directions
- Combine the apples, 1/2 teaspoon salt, the honey, thyme and 1/4 cup water in a medium saucepan. Bring to a simmer, then reduce the heat to low and cook, covered, until soft, 15 to 20 minutes. Mash the apples and let cool.
- Peel the potatoes, then grate on the large holes of a box grater into a colander set over a large bowl. Grate the onion into the colander. Firmly squeeze out as much liquid as possible. Transfer to a clean bowl and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add the egg and matzo meal and stir to combine.
- Heat the vegetable oil in a medium skillet over medium heat. Add half of the potato mixture and quickly spread into a thin, even layer. Cook until browned and crisp, 3 to 5 minutes per side (use a large spatula to flip). Remove to a rack set on a baking sheet and season with salt and pepper. Add more vegetable oil to the skillet if needed and repeat with the remaining potato mixture.
- Spread the apples on one latke; top with the second latke. Cut into wedges.
