Makes 20 medium latkes
This is another semi-traditional potato latke recipe with a modern version of applesauce to go with it.
5-6 medium potatoes, washed, peeled and grated
1 medium yellow onion, grated
2 tablespoons each of fresh rosemary, thyme, parsley, marjoram and chives, chopped fine
½ cup sundried tomatoes, chopped fine
2 eggs beaten
½ cup all purpose white flour
2 teaspoons salt
1 teaspoon black pepper
In a large mixing bowl, combine grated potatoes, onions, rosemary, flour, salt and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.
2 medium shallots, chopped fine
2 cloves garlic, chopped fine
¼ cup red bell pepper, chopped fine
2 tablespoons each of fresh parsley, marjoram, chives, thyme, oregano
¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon red pepper flakes
2 bay leaves
1 teaspoon salt
1 cup sour cream (optional)
Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes. Mix with sour cream if desired.