Golden, crunchy, and salty-sweet, these latkes can be served with applesauce or sour cream, or both, or nothing at all (they’re that good!). You might even try smoked salmon or caviar. Squeezing as much moisture as possible out of the apple-potato-onion mixture is the key to crispy pancakes.
For 18 COM_JOOMRECIPE_SERVING_TYPE_
- 2 Golden Delicious apples
- 1 russet potato
- 1 yellow onion
- 2/3 c all-purpose flour
- 3 eggs
- 2 t kosher salt
- 1 1/4 t baking powder
- 1/2 t black pepper
- olive oil
- apple sauce
- sour cream
Apple-Potato Latkes Directions
- Combine the apples, potato, and onion on a large, clean dish towel. Squeeze to release as much liquid as possible. Place the mixture in a large bowl, and add the flour, eggs, salt, baking powder, and black pepper. Stir until the flour is absorbed.
Line a large plate with several layers of paper towels.
Pour about 1/4 inch of olive oil into a heavy pan and heat over medium-high heat. When hot (add a drop of batter to the oil and it will sizzle when hot), place heaping tablespoonfuls of the batter into the pan, cooking the latkes in batches, with 3 or 4 in the pan at once. Use a spatula to gently press the batter into disks. Flip the latkes when the edges are crispy and golden, after about 2-3 minutes. Continue to cook on the other side until deeply golden, 2-3 minutes. Transfer the latkes to the paper towel-lined plate, and continue cooking latkes until the batter is gone.
Serve with applesauce or sour cream, if you like.