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Hanukkah Latkes With Cinnamon Apple Compote

I've made many variations of latkes over the years, these are my best, come out great every time. I like to use matzoh meal but you can use flour or unseasoned breadcrumbs. I had a box of matzoh left in my pantry so I blitzed them in my blender to make the crumb. I also love making my own apple compote, so much more flavor than applesauce. And sour cream of course. Here's how I do it:


For the apple compote

2 apples peeled, cored and cut into chunks

1 cinnamon stick or 1 tsp ground cinnamon

1 tbs orange zest

1 tbs agave nectar


For the latkes:

1 lb russet potatoes, scrubbed

1 yellow onion

2 eggs, beaten

3 tbs matzo meal or flour

salt/pepper to taste

1 tsp paprika

salt/pepper to taste

vegetable oil


Place the apple chunks in a small sauce pot with a cinnamon stick, zest, agave and 1/4 -1/2 cup water, simmer till softened. Set side, remove cinnamon stick and pulse with immersion blender.


Grate the potatoes and onion with a box grater or food processor then pour into a dish cloth and wring out the excess water. Place back in bowl, add the beaten egg, salt/pepper, matzo meal, paprika and combine to form a batter. Heat vegetable oil in large skillet on medium heat and when hot drop in spoonfuls of the batter into the skillet fry till golden on each side and repeat with the entire bowl. Serve warm, sprinkle with a dash of salt and ground black pepper and serve with the apple compote and sour cream.


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