08 Oct Potato-Apple Pancakes (Latkes)
Fall is upon us and in the spirit of Oktoberfest, here’s a “lighter-version” of potato pancakes/latkes with yummy apples! Great for lunch or lovely side dish! These sweet-savory pancakes get irresistibly crisp from pan-frying. Keep cooked latkes warm in a 200° oven as you prepare the next batch. Serve with a dollop of fat-free sour cream if you want a tangy adornment.
Yield: 8 servings (serving size: 2 pancakes/latkes)
- 6 cups shredded peeled Yukon gold potatoes (about 2 pounds)
- 2 cups shredded Gala or Honeycrisp apples (about 2 medium)
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 6 tablespoons canola oil, divided
- 1 teaspoon turbinado or granulated sugar
- Combine potatoes, apples, and 1 teaspoon salt in a colander. Let stand 20 minutes, pressing occasionally with the back of a spoon until barely moist.
- Combine potato mixture, remaining 1/2 teaspoon salt, and pepper in a large bowl.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to potato mixture; toss well to combine.
- Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat.
- Add potato mixture in 1/3-cupfuls to pan to form 4 latkes; flatten slightly.
- Cook 6 minutes on each side or until golden brown.
- Remove latkes from pan; keep warm by placing in a 200 degree oven as you prepare the next batch.
- Repeat procedure 3 more times with remaining oil and potato mixture.
- Sprinkle latkes evenly with sugar.
- Can be served with fat-free sour cream if desired.
Amount per serving:
- Calories: 235
- Fat: 10.6g
- Protein: 3.6g
Recipe from: Cooking Light