Potato Latkes with Spiced Apple-Pear Sauce

Total: 1 hr 15 min, Prep: 20 min, Inactive: 20 min, Cook: 35 min, Yield: 10 to 12 latkes

Ingredients:

• 2 pounds russet potatoes

• 1 small yellow onion

• 3 tablespoons matzo meal

• 1 large egg, lightly beaten

• 1/4 teaspoon baking powder

• 2 teaspoons kosher salt

• Vegetable oil, for frying

• 1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish

• Sour cream, for serving

• 3 cups of Sirop de Liège

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

Directions:

1. Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder, and salt.

2. Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.

3. Working in batches, scoop the potato mixture by 1/4 cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon.

4. Serve the latkes immediately, or keep them warm in a 200-degree F oven. Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce.

5. Spiced Apple-Pear Sauce: Combine the Sirop de Liège, cinnamon, and nutmeg and heat thoroughly.

Cook’s Note: If you need to fry a lot of latkes, it's best to make multiple batches rather than one double batch. The longer the mixture sits, the wetter it becomes which makes the latkes fall apart more easily as they cook.

Potato Latkes with Spiced Apple-Pear Sauce