Green onions, also called scallions, tend to be insect infested. Please check “Kashrut Instructions” below for inspection.
- 2 medium to large-sized sweet potato, scrubbed
- 2 small white baking potato, peeled, or two red russet potatoes, scrubbed
- 1 green onion
- ½ cup grated red apple, skin left on
- 2 large egg
- 2 to 3 tablespoons flour
- ½ teaspoon cinnamon
- Pinch nutmeg
- Oil for frying
- Pecans, chopped (optional)
- Apple butter (optional)
- Sour cream (optional-dairy)
- Coarsely grate all the potatoes using a cheese grater. Make the white potato slightly finer than the sweet potato.
- Finely chop the green onion, using only the dark green part at the top.
- Place a clean dish cloth on the counter top. Place the chopped apple, onion, and potatoes on top of the cloth. Fold the cloth up and twist it so the water comes out.
(Do all of this quickly because the white potato and the apple will turn brown after about 15 minutes.)
- Place the mixture in a bowl and add the egg and flour. Mix to combine.
- Heat 1/4 inch of oil in a skillet.
- Using a big spoon, drop Tablespoons of the latke batter onto the hot oil Use the back of the spoon to press lightly on the latke to flatten it.
You may want to coat the spoon with in flour before you do this so it doesn’t stick.
- Cook the latkes for about 4 minutes, turn them and cook for another 2 minutes or so. This is really important because you want the latke to be soft and sweet inside but a little crunchy on the outside. When it looks as though it might be in danger of being burned, that’s when you take it out.
- Drain the latkes on paper towels to remove excess oil.
- Serve with apple butter, chopped pecans, and/or sour cream.
INFESTATION: Green Onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, it must be discarded.