Biddle Street’s Apple-Potato Latkes
2 apples — Granny Smith peeled, cored, shredded
2 potatoes — Idaho peeled, shredded
2 tablespoons matzo meal, as needed
2 scallions diced
2 eggs large
4 tablespoons canola oil for frying
1/4 teaspoon cinnamon
1⁄2 pint of sour cream
Peel, core and shred apples, and soak them in 12 ounces of Sprite or lemon lime soda to keep from turning color, then reserve. Peel and shred potatoes, and soak in cold water until ready to use. Both apple and potato shreds can remain in liquid until ready to mix.
Beat the eggs and cinnamon, then well drain both potatoes, and apple shreds, mix into eggs, add the scallions and sprinkle matzo meal mixture to be well combined. Heat oil in pan. Use large soup spoon for sizing, approximately 2½ inches. Fry about 2 minutes on each side. Adjust mixture with matzo meal if too loose. Remove latkes and place on two layers of paper towels to drain. Season with either cinnamon and sugar or salt. Serve with sour cream. Makes 10 to 12 latkes.