Since we work with local farms, the potatoes will change throughout the year. When fingerlings are available, I like to use purple and yellow fingerlings. The idea is to get two contrasting colors for a beautiful latke. If you like a more cakey latke, increase the flour a bit.
What you need:
1 small sweet potato
2 small yukon gold potatoes
1 small leek
¼ cup of flour
kosher salt and fresh cracked black pepper to taste
½ cup vegetable oil
2 granny smith apples, cored and peeled.
2 tbsp fresh ginger, grated
How to make it work:
For the latkes:
1. slice leek lengthwise and julienne (leave flimsy green parts out)
2. shred potatoes
3. mix leeks, potatoes, eggs and flour together in a large bowl. Season to taste with salt and pepper
4. Place batter in pan, frying until golden brown on each side.
5. Remove latkes and place on paper towel to degrease
For the applesauce:
Quick and easy. Add ginger and apples to food processor, blend until chunky. You can do this a day ahead to let the flavors blend together.
Place a dabble of applesauce atop each latke and enjoy.