For the lox sauce:

1 cup Greek yogurt
3 ounces lox, diced
1 tablespoon fresh chives, minced

For the applesauce:

1 cup chunky applesauce
1 tablespoon cinnamon
1 tablespoon packed light brown sugar
1 tablespoon granulated sugar
1 teaspoon ground ginger

For the latkes:

4 Russet Potatoes, scrubbed and peeled
1 yellow onion, minced
3 large eggs, lightly beaten
1/4 cup + 2 tablespoons all-purpose flour
2 tablespoons fresh chives, minced
1 garlic clove, minced
Kosher salt and pepper
Oil for frying (I used half canola and half olive)

Preheat the oven to 200 degrees. Place a wire rack on a rimmed baking sheet, and set aside.

Mix together the sauce ingredients in separate bowls. Place in the refrigerator while you prepare the latkes.

Fill a large bowl with cold water. Using the large holes on a grater, shred the peeled potatoes into the water. Using a fine mesh sieve, drain the potatoes in batches, and rinse under cold running water. Drain again thoroughly, pressing against the sieve to remove as much water from the potatoes as possible. In batches, transfer the potatoes to a clean kitchen towel. Squeeze to remove even more water, and then place the potato shreds in a large bowl.

Place the minced onion into a double layer of paper towels, and gently squeeze to remove the moisture. Add the onions to the bowl. Add the eggs, flour, chives, and garlic. Salt and pepper the mixture, and stir to mix well. I didn't precisely measure how much salt and pepper I used, and the original recipe did not specify an amount. It's really hard to over-salt potatoes in my opinion. Taste one of the latkes after you fry up the first round, and if it needs more salt add it in - that's what I did.

In a large frying pan, heat 1/2 inch of oil over medium heat. Depending on your stove, it will take about 5 minutes to get hot enough for frying. To test it, drop a tiny bit of latke mixture in, and if it immediately starts sizzling, you're good to go. Using your hands, scoop up some potato mixture and form into into a golf ball size ball. Squeeze it over the sink to remove excess moisture. Gently flatten the ball into a pancake as thin as possible. Place into the hot oil, and repeat for 2-3 more latkes. Cook for 2-3 minutes per side, until golden brown. Transfer the cooked latkes to the wire rack, and place in the preheated oven to keep warm. Repeat with the remaining potato mixture until all latkes are cooked. Serve immediately with the sauces. I think I got 17 latkes out of this that were about 2.5-3 inches in diameter each.

Printed from A Bitchin' Kitchen
Recipe adapted from Max & Eli Sussman's "This is a Cookbook"