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Potato Latkes With Homemade Applesauce
from the kitchen of Sharmagne Leland-St. John

2 large baking potatoes, peeled and shreeded
2 large eggs
1 medium onion, grated
1/2 cup all-purpose white flour
1/4 teaspoon baking powder
1 teaspoon salt
Vegetable oil

Place the shredded potatoes in a bowl. Cover with
water and let stand 10 minutes. Drain and sqeeze
well. Return to bowl. In a separate bowl stir
together the onion, eggs, flour, and baking powder.
Add the potatoes, mixing well.

Pour the oil to a depth of 1/2 inch in a heavy skillet.
Heat over a medium-high heat. Drop the potato
mixture 1/4 of a cupful at a time into the hot oil.
Cook each 4 minutes per side or until golden brown.
Serve with applesauce, sour cream, and Patsy's
Famous Cheese Blintzes ( September 2007 issue)


12 red apples, peeled, cored, and quartered
3 cups water
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1/4 cup lemon juice
2 cinnamon sticks

Place all the ingredients into a dutch oven and bring
to a boil. Reduce the heat and simmer. Stir mixture
after 20 minutes. Cook for a total of 45 minutes.
Drain. Remove cinnamon sticks. In an electric
blender blend until smooth.


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