For the apple sauce
For the latke
1 kilogram floury
oil, for frying
24 rashers streaky
maple syrup (optional)
For the apple sauce: peel, quarter and chop the apples –
work quickly as the air will turn them brown. Put in a pan with 100ml
water. Cover and bring to the boil. Cook until the apples collapse. Remove form the heat and stir in the butter and sugar.
For the latke: peel and grate the onion on the large hole
side of a cheese grater. Peel and grate the potatoes and mix with the
onion. Squeeze the mixture dry by pressing the mixture between your
Lightly beat the eggs with a generous pinch of salt. Sift over
the flour gradually, stirring until the batter is smooth. Add the
potatoes and onion and stir well.
Heat 1 cm oil in a frying pan. Drop spoonfuls of the latke mixture
into the hot oil and flatten a little with the back of the spoon. Lower the heat so that the pancakes cook through evenly. After
2–4 minutes, when the bottom is golden brown and has formed a crust,
turn and cook the other side. While the latkes are cooking, preheat the grill. Grill the bacon until crisp.
Serve the latkes with the bacon and apple sauce. Drizzle with maple syrup.
bacon recipe courtesy of: Lindsey Bareham, Market Kitchen, Good Food Channel