Apple-Potato Latkes With Cinnamon Sour Cream
Updated May 2, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons sour cream or Greek yogurt
- ¼teaspoon ground cinnamon
- ½teaspoon maple syrup
- 2Golden Delicious apples, peeled and cored
- 1large russet potato, peeled
- 1medium yellow onion, peeled
- ⅔cup all-purpose flour
- 3large eggs
- 2teaspoons kosher salt
- 1¼teaspoons baking powder
- ½teaspoon black pepper
- Olive oil, for frying.
Nutritional analysis per serving (18 servings)
152 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 169 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
- Step 2
Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
- Step 3
Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
- Step 4
In a heavy-bottomed pan over medium-high heat, pour in about ¼ inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.
Private Notes
Comments
Delicious flavor combinations, but like another reviewer, I found the inside texture too cake-like for a latke. On the second attempt, I reduced the flour to 1/2 cup and baking powder to a scant teaspoon and the inside texture was perfect. The cinnamon-maple sour cream is great with a small splash of Calvados added.
It takes longer than 2-3 minutes per side, else the inside remains doughy.
I made these with King Arthur’s one-for-one GF flour, following the rest of the recipe closely. They took a bit more than 3 minutes per side but were a hit.
No salt Use egg whites Just enough flour as needed 2 potatoes , 1 onion, 2 apples Bake.in oven roast convection Brush with oil and butter
Came out perfectly!
For those who said it was too salty, be sure to use Diamond Crystal kosher salt. I loved these! Be sure to lightly salt them as soon as they are done frying The dipping sauce is perfect.