The following recipes are from the book Food, Family and Tradition, Hungarian Kosher Family Recipes and Remembrances, by Lynn Kirsche Shapiro (The Cherry Press).
Latkes (Parve)
4 medium russet potatoes (If the potatoes are very large, use 1 egg per potato)
2 large eggs
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly grated black pepper
Vegetable oil, as needed for frying Instructions
Grate the potatoes into a medium bowl using the second finest side of a box grater. Or use a food processor fitted with the metal blade. Chop potatoes into chunks; grate finely by pulsing, but do not puree.
Transfer potatoes and their juices to a medium bowl. Add the eggs and salt. Mix very well. Add pepper if using.
Heat a quarter inch of oil in a 12-inch saute pan over medium-high heat. When a drop of water sizzles and evaporates immediately, the pan is hot.
Drop latke batter by onequarter-cup ladles or large spoon carefully into the frying pan. Fry on one side until edges are crispy and golden, about three minutes. Turn once and fry until cooked through and crispy on the other side.
Transfer latkes to a plate lined with paper towels and repeat using remaining batter, adding more oil if necessary. Makes eight to 10 latkes.
Cooked Applesauce (Parve)
3 pounds apples, cored and peeled
1/3 cup water, or as needed to cover the bottom of the pan
1/3 cup sugar, or to taste
1/2 cup raisins, optional
2 cinnamon sticks, optional
A few drops of fresh lemon juice, optional
Cut the apples into slices or chunks. Pour the water into a heavy three-quart pot or Dutch oven.
Add the apples and the sugar, and the raisins, cinnamon and lemon juice if using. Bring to a boil over medium heat. Decrease heat and cover.
Simmer, stirring occasionally to make sure the apples do not burn, for about 30 to 40 minutes, until the apples have reduced to a thick sauce.
If it is too watery uncover and cook for another five minutes, stirring to make sure the apples do not burn. Remove cinnamon sticks and discard. Let cool to room temperature, cover and refrigerate for up to five days. Makes four cups.
