Latkes with Charoset

By LRay

The Local Palate, December 2014, page 106.

Ingredients

• Latkes
• 2 pounds russet potatoes
• 1 pound sweet onion, preferably Vidalia
• Salt, as needed
• Schmaltz or clarified butter
• Charoset
• 6 large Granny Smith apples, peeled, cored, and grated
• 2 lemons, juiced
• 1 cup walnuts, chopped
• 1 cup raisins (optional)
• 1 teaspoon cinnamon
• 1/2 cup honey, date honey, or pomegranate molasses
• 1/4 cup red wine

Details

Servings 1
Adapted from thelocalpalate.com

Preparation

Step 1

Directions

Latkes

Shred potatoes and onion on either a box grater or in a food processor.
Place in a strainer in a sink with a weight on top to press out liquid. Drain for at least 1 hour.
Form potato/onion mixture into 3-ounce patties.
Heat schmaltz or butter in a cast iron pan over medium heat. Cook patties until browned on both sides and cooked through. Serve with Charoset.

Charoset

Combine all ingredients in a large bowl.
Serve with brisket as a condiment for both meat and latkes.