POTATO LATKES WITH APPLE-CINNAMON YOGURT
Yields roughly 1 cup
When Jack was growing up in a small shtetl in Lithuania, his family sold latkes out of their home kitchen. His mother would fry up the hot, crispy pancakes, considered the best in town, while Jack and his siblings ran the shop and peeled an endless supply of potatoes. As an adult, he was always brought back to his childhood while whipping up a batch of these for his grandkids in South Africa.
Feel free to play around with the size of these latkes—we think smaller bite-size ones are perfect for dipping and snacking. While the apple-cinnamon yogurt can be prepared ahead of time, it is undoubtedly best served with a fresh, hot batch of latkes.
1 Granny Smith apple
1 teaspoon butter
¼ cup sugar
½ teaspoon ground cinnamon
8 ounces labneh or Greek yogurt
Peel and core the apple and cut it into a small dice.
Melt the butter in a small sauté pan on medium-low heat and add the apple. Cook for 3 to 5 minutes, or until the apple just begins to soften, then add the sugar and cinnamon. Cooking for another 2 to 3 minutes, or until the apple lets out a little juice. Remove from the heat and allow to cool.
Gently fold the apple mixture into the yogurt and refrigerate for at least an hour.
Serve with potato latkes.
