Potato and Apple Pancakes
- Total Time
We topped these potato-apple latkes (pancakes) with a dollop of sour cream but they're also delicious with unsweetened applesauce.
uncooked Yukon gold potato(es)1 large, peeled
fresh apple(s)1 medium, such as Pink Lady, peeled, cored, quartered
dehydrated onion flakes4 tsp
egg(s)1 large, beaten
table salt¼ tsp
black pepper¼ tsp
ground cinnamon¼ tsp
cooking spray3 spray(s)
fat free sour cream½ cup(s)
- 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.
- 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 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.