POTATO AND SCALLION LATKES WITH PICKLED APPLESAUCEDecember 7, 2020
Vanilla Doughnut Holes with Cinnamon Caramel Dipping SauceDecember 9, 2020
10 minutes to make latke mixture
store in the fridge
may be made 3 days in advance or frozen
1 medium onion, chopped into small pieces
4 medium potatoes (about 1 ½ pounds), peeled
2 teaspoons fresh lemon juice
2 large eggs
½ teaspoon baking powder
2 tablespoons flour
3/4 teaspoon salt
¼ teaspoon black pepper
extra virgin olive oil to drizzle
Preheat the air fryer to 400°F.
Shred the potatoes by hand on the large holes of a box grater or in the food processor with the shredding blade and place into a medium bowl lined with a thin dishtowel or cheesecloth. Sprinkle in the lemon juice and toss to keep the potatoes from turning brown. Squeeze as much liquid as possible from the potatoes and discard the liquid. Place the potatoes into a large bowl.
Add the onions, eggs, baking powder, flour, salt and black pepper and mix well.
When the device is hot, pull out the basket and spray with spray oil. Place 6 clumps of latke batter on the basket and press to flatten slightly. Drizzle with a little olive oil and sprinkle with a little kosher salt.
Bake for 7 minutes, turn over, drizzle with a little olive oil and sprinkle with a little kosher salt. Bake for another 6 minutes, or until golden browned.