Tuesday, September 03, 2013


serves 4-6 

For the apple sauce 
2 Bramley apples 
25 grams butter 
1 tablespoon sugar 

For the latke 
1 onion (optional) 
1 kilogram floury potatoes
2 large eggs 
4 tablespoons flour 
oil, for frying 
24 rashers streaky bacon 
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 hands. 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

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