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Latkes with Charoset



2 pounds russet potatoes

1 pound sweet onion, preferably Vidalia

Salt, as needed

Schmaltz or clarified butter


6 large Granny Smith apples, peeled, cored, and grated

2 lemons, juiced

1 cup walnuts, chopped

1 cup raisins (optional)

1 teaspoon cinnamon

½ cup honey, date honey, or pomegranate molasses

¼ cup red wine


  1. Shred potatoes and onion on either a box grater or in a food processor.
  2. Place in a strainer in a sink with a weight on top to press out liquid. Drain for at least 1 hour.
  3. Form potato/onion mixture into 3-ounce patties.
  4. Heat schmaltz or butter in a cast iron pan over medium heat. Cook patties until browned on both sides and cooked through. Serve with Charoset.
  1. Combine all ingredients in a large bowl.
  2. Serve with brisket as a condiment for both meat and latkes.
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