Potato and Apple Pancakes

1
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
10
Difficulty
Easy
We topped these potato-apple latkes (pancakes) with a dollop of sour cream but they're also delicious with unsweetened applesauce.

Ingredients

uncooked Yukon gold potato(es)

1 large, peeled

fresh apple(s)

1 medium, such as Pink Lady, peeled, cored, quartered

dehydrated onion flakes

4 tsp

egg(s)

1 large, beaten

table salt

¼ tsp

black pepper

¼ tsp

ground cinnamon

¼ tsp

cooking spray

3 spray(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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