Pan-Fried Giant Latke with Caramelized Apples and Sour Cream

Directions

1Combine the apples, sugar and a pinch of salt in a medium bowl and

2toss to coat.

3Melt the butter in a medium skillet over medium-high heat until just

4starting to brown around the edges. Add the apples and cook, stirring often, until they are a deep, dark golden color, about 8 minutes. Transfer to a plate and set aside.

5Preheat a 10-inch nonstick skillet over medium heat. Set a wire rack inside a rimmed baking sheet.

6Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the shredded potatoes to a large colander as the food processor fills up. Press them firmly to remove any excess moisture, pat dry with paper towels and transfer to a large bowl.

7Grate the onion in the food processor and stir into the potatoes along with the matzo meal, egg, baking powder and 2 teaspoons salt. Immediately move to cooking the potato mixture or it will purge too much water and not be crispy.

8Add ¼ cup of the oil to your preheated skillet and as soon as it shimmers add the potato mixture in handfuls, creating an even layer and leaving any iexcess moisture in the bowl. Cook until golden and crispy on the bottom, about 6 minutes. Slide the latke on to the wire rack.

9Return the skillet to the heat and add the remaining ¼ cup oil. Once it is shimmering cover the latke with a round platter or large pot lid and in one swift motion invert the rack with the latke cooked-side up onto your platter or lid. Carefully slide the latke back into the skillet and cook until golden and cooked through, about 5 minutes. Slide back on to the wire rack and let drain for a minute.

10Transfer the latke to a serving platter, top with the sour cream, caramelized apples and sprinkle with the herbs.