Potato and Apple Latkes
Perfect for holiday entertaining, we topped our potato-apple pancakes with a dollop of sour cream. They're also delicious with unsweetened applesauce.
Uncooked Yukon gold potato(es)
1 large, peeled
1 medium, such as Pink Lady, peeled, cored, quartered
Dehydrated onion flakes
1 large, beaten
Fat free sour cream
- Shred potato and apple into a medium-size bowl using the fine-holes of a box grater or shredder; stir in onion. 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.
- 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.)
- Cook latkes until golden on first side, about 3 minutes; gently flip with a spatula. 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 latkes with sour cream before serving. Yields 2 latkes and 2 teaspoons of sour cream per serving.
Serving Suggestion: arrange latkes on a platter that has been garnished with apple slices that have been brushed with lemon juice to prevent browning.