Latke three ways

Oh how I love thee, let me count the ways! ;-) Every year around Chanukah I think, eh,
I don't need to make any latkes this year...and then I do...and I remember just how delicious
they are! I've played with some variations, mixing in some shredded sweet potato or making
a mixture of shredded root vegetables, but nothing quite satisfies like the original simple
potato latke.
    This year instead of variations on the actual latke, I decided to try some different toppings:
homemade apple sauce, homemade tatziki, and a piece of smoked salmon topped with a light and refreshing shaved brussel sprout salad. Rough recipes below...which do you prefer??

POTATO LATKE
about 2 cups packed shredded white potato - i don't peel them, but I do drain them a little
1/4 cup grated onion - not drained
1/4 cup matzo meal (or matza ball mix, whatever is on hand)
2 eggs
2 tbsp avocado oil (or grapeseed oil) - more for frying
salt to taste
Mix it altogether and start frying.  Place a spoonful in the pan, flatten to a pancake and let brown before flipping. I used a medium high heat and cooked about 3-5mins on each side.
TWO TIPS:  Let each pancake set a minute or two before touching. No need to shuffle them around too much...this way they are more likely to stay together.

HOMEMADE APPLESAUCE
Quarter your favorite kind of apples, remove the seeds/stems and put them in a pot with some water...that's it! This time I used macintosh, macoun and one red delicious for color. I put them in a pot with a few inches of water, brought them to a boil and let it all simmer for somewhere between 30mins to 1 hour. Basically just cook the apples until they are easy to mash. You can mash them up and keep the skins in for a chunky, hearty sauce, or you can put them through a food mill for the classic texture.
ONE NOTE: an apple or two with some nice red skin will add a lovely hue to your finished sauce.

TATZIKI
It's easier than you think!
INGREDIENTS:
0% Fage Yogurt 
peeled and grated cucumber (with juices) 
lemon juice
fresh minced garlic
olive oil
​
I used one 8oz container of yogurt mixed with a couple tbsps of grated cucumber, a dash of lemon juice, one tsp of fresh minced garlic and a drizzle of olive oil. Mix together and set aside to allow the flavors to come together.

BRUSSEL SPROUT SALAD
This is a very simple salad. I shredded a bunch of brussel sprouts and tossed with some chopped walnuts, green apple, fresh lemon juice and olive oil. Add fresh cracked salt and pepper to taste and let marinate.
(Serve with a slice of nice, not too salty, Nova/Smoked Salmon)