Oven-Fried Latkes with Stovetop Applesauce
Ingredients
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1¾ pounds yukon gold potatoes
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1 yellow onion
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1 large egg, lightly beaten
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2 tablespoons all-purpose flour
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1½ teaspoons salt
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¼ teaspoon black pepper
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¼ cup canola oil
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
June Oven
Grate the potatoes
Fill a large bowl with cold water. Using a food processor fitted with a medium-coarse grating disk, grate the potatoes, including the skin. Transfer the shredded potatoes to the bowl and soak 15 minutes. Alternatively, grate the potatoes with the largest holes of a box grater. You should have 3½ cups of grated potatoes.
1¾ pounds yukon gold potatoes
large bowl
food processor
measuring cups
water
Grate the onion
Grate the onion with a food processor or box grater. You should have about ⅔ cup grated onion. Transfer to a second large bowl.
1 yellow onion
large bowl
Wring out excess water
Pile half of the shredded potatoes onto a clean kitchen towel. Gather the towel corners up in one hand then twist the ends tightly to wring out any remaining moisture. Repeat with the remaining potatoes, using a fresh towel if needed. Add the drained potatoes to the bowl with the onions.
kitchen towel
Make the latke mixture
Add the egg, flour, salt and pepper. Stir to combine.
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1½ teaspoons salt
¼ teaspoon black pepper
measuring spoons
spatula
Oil the June Pan
Pour the vegetable oil on the June Pan. Tilt the June Pan to coat the interior in oil.
¼ cup canola oil
June Pan
liquid measuring cup
Shape 6 latkes
Using a flat-bottomed measuring cup, scoop and drop ¼-cup portions of the latke mixture onto the June Pan, flattening the latkes to ½”-thickness with the bottom of the measuring cup as you go, for a total of 6 latkes per batch.
Start baking the latkes
Transfer the June Pan to the middle shelf of the June Oven. Bake the latkes for 20 minutes, until the bottoms are golden brown. June will notify you when the latkes are ready to flip. If desired, follow on-screen instructions to continue cooking.
Prepare the apples
Meanwhile, peel the apples with a vegetable peeler. Place the base of an apple on the chopping board. To make the first cut, start with the knife blade slightly offset from the stem, about ¼", and slice down. Repeat on the other 3 sides to core the apple. Cut the largest apple piece in half. Core and quarter the remaining apples, then transfer the apple pieces to a medium pot.
chopping board
knife
pot
1½ pounds Granny Smith apples
vegetable peeler
Add lemon peel and juice
With a vegetable peeler, remove 2 thick strips of peel from the lemon. Add the strips to the pot. Cut the lemon in half. Juice 1 lemon half directly into the pot. Reserve the other half for another use.
1 lemon
citrus juicer
Add the seasonings
Add the water, sugar, cinnamon, salt and nutmeg.
½ cup water
2 tablespoons sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground nutmeg
Cook the applesauce
Bring the applesauce ingredients to a boil over high heat. Reduce the heat to medium or medium-low to bring the ingredients to a simmer and cover. Cook the applesauce mixture, stirring occasionally to break down the apples, until the apples are very tender, 15-20 minutes. Keep the pot covered while not stirring.
wooden spoon
Flip the latkes
Remove the June Pan from the June Oven, keeping the oven hot using the button below. Carefully flip the latkes.
flip spatula
Bake the other side
Return the latkes to the middle shelf of the June Oven. Bake the latkes for an additional 8 minutes, until golden brown on both sides. If desired, follow on-screen instructions to continue cooking.
Finish the applesauce
Once the apples are tender and mostly broken down, remove the lemon peels. If desired, adjust sweetness by adding sugar ½ teaspoon at a time, mixing well and tasting after each addition.
sugar
tongs
Remove latkes from the June Oven
Remove the latkes from the June Oven and carefully transfer them to a paper towel-lined plate or pan. Keep the oven hot using the button below.
paper towels
Bake the 2nd batch
Repeat the steps to form 6 more latkes. Place them on the middle shelf of the June Oven.
Flip the 2nd batch
Remove the June Pan from the June Oven, keeping the oven hot using the button below. Carefully flip the latkes.
Bake the other side
Return the latkes to the middle shelf of the June Oven. Bake the latkes for an additional 8 minutes, until golden brown on both sides. If desired, follow on-screen instructions to continue cooking. Remove the latkes from the June Oven and carefully transfer them to the paper towel-lined plate or pan with the other latkes.
Serve
Serve the latkes hot with applesauce.