Potato and Apple Pancakes
0
Points®
Temps total: 30 min • Préparation: 10 min • Cuisson: 20 min • Portions: 10 • Difficulté: Facile
We topped these potato-apple latkes (pancakes) with a dollop of sour cream but they're also delicious with unsweetened applesauce.
Ingrédients
Yukon gold potato
1 large, peeled
Apple
1 medium, such as Pink Lady, peeled, cored, quartered
Dehydrated onion flakes
4 tsp(s)
Raw egg
1 large, beaten
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
Ground cinnamon
¼ tsp(s)
Fat free sour cream
½ cup(s)
Instructions
1
Shred potato and apple into a medium-size bowl using the fine-holes of a box grater or shredder; stir in onion flakes. Press out as much liquid as you can by hand; drain liquid. Set aside mixture for 1 minute and press out liquid again; drain again. Stir in egg, salt, pepper and cinnamon.
2
Coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Drop potato mixture by tablespoonfuls into skillet and flatten each with the back of a spoon to make twenty 2-inch latkes. Leave at least 1 inch between latkes; you will have to do this in batches.
3
Cook latkes until golden on first side, about 3 minutes. Gently flip latkes with a spatula and cook until other side is golden, about 3 to 4 minutes more. Carefully remove latkes to a serving plate; cover to keep warm and repeat with remaining ingredients. Top with sour cream and serve. Yields 2 latkes and 2 1/3 teaspoons sour cream per serving.
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