Potato Apple Latkes Recipes

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SWEET POTATO AND APPLE LATKES



Sweet Potato and Apple Latkes image

These sweet potato and apple latkes are essentially a love child between pancakes and fritters made with matzoh meal, sweet potatoes, and apples. And they're as appropriate at Thanksgiving as they are a random weeknight.

Provided by Amy Traverso

Categories     Sides

Time 1h10m

Number Of Ingredients 9

2 pounds garnet or jewel yams or sweet potatoes (peeled)
3 large (1 1/2 lbs) firm-tart apples such as Granny Smiths or Rhode Island Greenings (unpeeled, cored, and quartered)
8 small to medium shallots (peeled)
6 large eggs (lightly beaten)
1 cup matzo meal
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil (for frying)
Sour cream and applesauce for serving

Steps:

  • Preheat the oven to 200°F (93°C).
  • Using the coarse side of a box grater or a food processor fitted with a medium grating disk, grate the potatoes, apples, and shallots. Toss together in a large bowl.
  • Add the eggs, matzo meal, salt, and pepper and toss to mix well.
  • Pour 3/4 inch oil into a skillet over medium-high heat. When the temperature reaches 370°F (188°C), scoop 1/4 cup potato mixture from the bowl and then gently drop the mixture onto a wide spatula. (The point here is to keep your hands as clean as possible.) Press the potato mixture into a patty about 1/4 inch thick, then gently slide the pancake into the hot oil. Cook 3 or 4 pancakes at a time (do not crowd the pan) until the edges are crisp and well browned and the undersides are golden brown, 4 to 5 minutes.
  • Gently turn the latkes and cook until the other side is golden brown, 2 to 3 minutes longer.
  • Transfer the pancakes to paper towels to drain briefly, then arrange in a single layer on 2 baking sheets. Keep the latkes warm in the oven while you cook the remaining pancakes. (You can instead cool the latkes to room temperature, then stack them in single layers between sheets of parchment or wax paper, and freeze them in resealable plastic bags. Crisp in a 325°F (163°C) oven for 15 to 20 minutes before serving.)
  • Serve the latkes hot with sour cream and applesauce on the side.

Nutrition Facts : ServingSize 1 latke, Calories 248 kcal, Carbohydrate 20 g, Protein 3 g, Fat 18 g, SaturatedFat 3 g, TransFat 0.1 g, Cholesterol 45 mg, Sodium 301 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 14 g

APPLE-POTATO LATKES



Apple-Potato Latkes image

A nontraditional approach to a potato latke. The shredding is done using a spiralizer, and the apple and maple syrup give you just enough sweetness to make these different. Good topped with sour cream or applesauce.

Provided by lutzflcat

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 russet potato, peeled
1 firm apple, peeled
1 egg, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon maple syrup
½ teaspoon sea salt
1 pinch ground nutmeg
2 tablespoons vegetable oil, or as needed

Steps:

  • Make a deep vertical cut on each side of the potato and apple.
  • Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.
  • Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
  • Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.

Nutrition Facts : Calories 164 calories, Carbohydrate 19.9 g, Cholesterol 46.5 mg, Fat 8.3 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 241.3 mg, Sugar 5.2 g

APPLE POTATO PANCAKES



Apple Potato Pancakes image

We love these on Sunday mornings but have been known to have them for dinner. Serve with sour cream.

Provided by HeidiS

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 5

Number Of Ingredients 8

3 russet potatoes, peeled and shredded
1 Granny Smith apple - peeled, cored, and shredded
2 eggs
2 tablespoons all-purpose flour
3 green onions, diced
salt to taste
vegetable oil for frying, or as needed
½ tablespoon sour cream

Steps:

  • Place shredded potatoes and apple in a clean kitchen towel. Gather towel on top and wring out excess liquid.
  • Combine potatoes, apple, eggs, flour, and green onion in a bowl.
  • Heat vegetable oil in a large heavy sauce pan over medium-high heat.
  • Form mixture into palm-sized patties; fry in hot oil, working in batches, until golden brown, 2 to 4 minutes on each side. More oil may be needed with each batch.
  • Remove pancakes from oil with a slotted spoon and drain on paper towel-lined plate. Sprinkle with salt.
  • Serve pancakes topped with sour cream.

Nutrition Facts : Calories 178 calories, Carbohydrate 29.4 g, Cholesterol 75 mg, Fat 4.7 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 1.1 g, Sodium 69.2 mg, Sugar 4.2 g

POTATO-APPLE LATKES



Potato-Apple Latkes image

A great Hanukkah dish, there is no need to serve applesauce with these latkes. Shredded apple sweetens the pancakes - serve with a dollop of sour cream!

Provided by Land O'Lakes

Categories     Potato     Apple     Potato     Vegetable     Fruit     Side Dish

Yield 8 servings

Number Of Ingredients 12

2 large (4 cups) baking potatoes, peeled, shredded
1 large (1 cup) sweet apple, peeled, shredded
1 small (1/2 cup) onion, finely chopped
2 large Land O Lakes® Eggs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground coriander
1/8 teaspoon pepper
Vegetable oil
Sour cream, if desired
Honey, if desired

Steps:

  • Pat shredded potatoes and apple between paper towels to remove excess moisture.
  • Combine all ingredients except oil, sour cream and honey in bowl; mix well.
  • Heat 1/4-inch oil over medium-high heat in 10-inch skillet.
  • Drop 1/4 cup potato mixture into hot oil, flattening each mound slightly. Fry, turning once, 6-8 minutes or until crisply brown. Drain well on paper towels.
  • Serve warm with dollop of sour cream; drizzle with honey, if desired.

Nutrition Facts : Calories 180 calories, Fat 11 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 370 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Sugar grams, Protein 3 grams

SWEET POTATO-APPLE LATKES



Sweet Potato-Apple Latkes image

We livened up traditional latkes by using sweet potatoes and adding tart apples and cinnamon. This Hanukah favorite is ready in only 30 minutes.

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 9

2 medium sweet potatoes, peeled
2 small tart apples, peeled
1/4 cup finely chopped onion
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
Pinch freshly ground pepper
2 eggs, lightly beaten
Canola oil for frying

Steps:

  • In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended.
  • In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.

Nutrition Facts : ServingSize 1 Serving

APPLE-POTATO LATKES WITH CINNAMON SOUR CREAM



Apple-Potato Latkes With Cinnamon Sour Cream image

These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without. The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp. This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.

Provided by Melissa Clark

Categories     quick, appetizer, side dish

Time 30m

Yield About 1 1/2 dozen latkes

Number Of Ingredients 12

6 tablespoons sour cream or Greek yogurt
1/4 teaspoon ground cinnamon
1/2 teaspoon maple syrup
2 Golden Delicious apples, peeled and cored
1 large russet potato, peeled
1 medium yellow onion, peeled
2/3 cup all-purpose flour
3 large eggs
2 teaspoons kosher salt
1 1/4 teaspoons baking powder
1/2 teaspoon black pepper
Olive oil, for frying.

Steps:

  • In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
  • 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.
  • 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.
  • In a heavy-bottomed pan over medium-high heat, pour in about 1/4 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.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 3 grams, TransFat 0 grams

POTATO APPLE PANCAKES



Potato Apple Pancakes image

This was my grandpa's favorite recipe to make on St. Patrick's Day morning - I can smell the aroma of cooking pancakes just talking about them! We often used the leftovers to make meat or cheese roll-ups. As you can imagine, we always urged Grandpa to make plenty of these!

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 20m

Yield 10-12 pancakes.

Number Of Ingredients 8

2 large potatoes, peeled
2 medium apples, peeled
2 large eggs, lightly beaten
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
Oil for deep-fat frying
Sour cream, optional

Steps:

  • Finely shred potatoes and apples; pat dry. Place in a bowl; add the eggs, onion, flour and salt and mix well. , In a skillet, heat 1/4 to 1/2 in. oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired.

Nutrition Facts :

POTATO-APPLE LATKES



Potato-Apple Latkes image

These crisp potato pancakes come from the Brombergs' grandmother, Martha Finkelstein, who insisted that there is no flavor substitute for schmaltz (rendered chicken fat). Schmaltz is available at kosher delicatessens. MAKE AHEAD: The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° oven. NOTES To make schmaltz, use the large clumps of fat from the neck, body cavity, and from under the skin. In a small, heavy saucepan, cook the fat over low heat until completely melted. Cool, then strain the clear fat into a glass jar and refrigerate for up to 1 week or freeze. Vanilla Applesauce makes 2 1/2 cups and can be refrigerated for up to 1 week.

Provided by NcMysteryShopper

Categories     Potato

Time 30m

Yield 40 2, 8-10 serving(s)

Number Of Ingredients 15

1 egg, lightly beaten
2 tablespoons all-purpose flour
1 tablespoon kosher salt
1/8 teaspoon fresh ground white pepper
4 baking potatoes, peeled and coarsely shredded (2 1/2 pounds)
1 medium onion, coarsely grated
1 granny smith apple (peeled, cored and coarsely shredded)
canola oil, for frying
schmaltz, for frying (see Note)
1 lb mcintosh apple
1 lb granny smith apple
1 cup water
1 vanilla bean, split lengthwise
1 tablespoon fresh lemon juice
sour cream, for serving

Steps:

  • In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes.
  • In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Applesauce and sour cream.
  • Vanilla Applesauce: Peel, core and quarter the apples. In a medium saucepan, combine the apples, water, vanilla and lemon juice and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the apples are tender, about 15 minutes. Let cool, then remove the vanilla bean and whisk until a chunky sauce forms.

POTATO AND APPLE LATKES



Potato and Apple Latkes image

These delicious latkes get a little zing from shredded Granny Smith apples mixed into the latke batter. The results are latkes that have a slightly sweet and tangy bite and fry up so deliciously, you'll want to eat them as much for dessert as you do along with your dinner. Serve with cool, rich sour cream and apple sauce (yep, more apples!) to take the flavors over the top.

Provided by Jodi Luber

Categories     Sides

Time 40m

Number Of Ingredients 11

6 potatoes (peeled)
1 medium onion (peeled)
2 large eggs, beaten
1/2 cup all-purpose flour
3 medium Granny Smith apples, peeled, cored and shredded ((shred in food processor))
6-8 tbsp. vegetable or canola oil
2 tsp. Kosker salt
1/2 tsp. freshly ground black pepper
sour cream
applesauce
1 sprig dill (for garnish (optional))

Steps:

  • Using a box grater or the grating blade of a food processor, grate potatoes and onion. Drain in a colander and press with your hands to remove all of the excess liquid. Put into a large bowl.
  • Add flour to the potatoes and onions. Gently fold in beaten eggs. Add salt and pepper.
  • Peel and core the apples. Cut into large chunks and place in the bowl of a food processor. Shred/process until the apples are cut into small pieces, about 1/2 inch in size. Add to the latke mixture and combine well.
  • Heat oil to medium-high heat in a large skillet. Using a large spoon, place potatoes in oil, and flatten with the back of the spoon. Allow them to cook for about 3-4 minutes before turning, and cook for another 3-4 minutes. Test one and adjust time if needed.
  • Put latkes on a wire rack. Place paper towels under the wire rack to catch the excess oil. Arrange latkes on large platter. Serve with sour cream and applesauce on the side. Garnish with a sprig of fresh dill.

CLASSIC POTATO LATKES



Classic potato latkes image

Serve these potato latkes with apple sauce, or smoked salmon with a dollop of soured cream. Traditionally made for Hanukkah, they're great all year round

Provided by Fracine Kowalsky

Categories     Breakfast, Lunch

Time 35m

Yield Makes 12 large or 24 small

Number Of Ingredients 9

4 Maris Piper potatoes, peeled
1 medium onion
2 large eggs
2 tbsp plain flour or matzoh meal
vegetable, peanut or canola oil, for frying
soured cream
smoked salmon
finely chopped chives
apple sauce

Steps:

  • Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
  • Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
  • Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.

Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium

POTATO LATKES



Potato Latkes image

These classic potato pancakes are super crispy on the outside but soft and moist on the inside. We use shredded potatoes for a traditional look, and a little bit of onion for that hint of sweetness.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 10 to 12 latkes

Number Of Ingredients 16

2 pounds russet potatoes
1 small yellow onion
3 tablespoons matzo meal
1 large egg, lightly beaten
1/4 teaspoon baking powder
2 teaspoons kosher salt
Vegetable oil, for frying
1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish
Sour cream, for serving
Spiced Apple-Pear Sauce, for serving, recipe follows
3 McIntosh apples, peeled, cored and chopped into 1/2-inch pieces
3 ripe Bartlett pears, peeled, cored and chopped into 1/2-inch pieces
1 tablespoon fresh lemon juice
6 cinnamon sticks
1/4 teaspoon ground nutmeg
1 to 2 tablespoons sugar

Steps:

  • Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder and salt.
  • Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
  • Working in batches, scoop the potato mixture by 1/4-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon.
  • Serve the latkes immediately, or keep them warm in a 200 degree F oven. Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce.
  • Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
  • Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)

More about "potato apple latkes recipes"

POTATO-APPLE LATKES RECIPE | MYRECIPES
potato-apple-latkes-recipe-myrecipes image
2009-11-19 Recipes; Potato-Apple Latkes; Potato-Apple Latkes. Rating: 4.5 stars. 2 Ratings. 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: …
From myrecipes.com
4.5/5 (2)
Calories 235 per serving
Servings 8
  • 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. Repeat procedure 3 more times with remaining oil and potato mixture. Sprinkle latkes evenly with sugar.


POTATO-APPLE LATKES RECIPE - ERIC BROMBERG, BRUCE …
potato-apple-latkes-recipe-eric-bromberg-bruce image
2019-11-30 In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes. …
From foodandwine.com
Servings 40
  • In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes.
  • In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Apple Sauce and sour cream.


POTATO LATKES RECIPE | LEITE'S CULINARIA
2016-12-07 Serve the potato latkes immediately with a plop of apple date chutney and a dollop of cinnamon sour cream. (Alternately, you can let the potato latkes cool and store in the …
From leitesculinaria.com
5/5 (1)
Total Time 1 hr 30 mins
Category Sides
Calories 151 per serving
  • In a medium saucepan over medium-high heat, combine the apples, dates, onion, ginger, red wine vinegar, cider vinegar, brown sugar, honey, lemon zest, and allspice and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the apples are very tender, about 30 minutes. Uncover the pan, crank the heat back up to medium, and cook, stirring frequently, until the liquid reduces to a syrup, 4 to 5 minutes. You’ll know when it’s done when the liquid has a consistency similar to maple syrup. Remove from the heat and let cool completely. (You can cover and refrigerate the chutney for up to 1 day. Let it come to room temperature before plopping atop the potato latkes.)
  • Meanwhile, stir together the sour cream, cinnamon, and maple syrup in a small bowl. (You can cover and refrigerate the cinnamon sour cream for up to 1 day.)
  • Grate the potatoes and onion on the large holes of a box grater or, alternatively, cut the potatoes and onions into quarters and shred them in a food processor fitted with the shredding blade. Working in batches, wrap the grated potatoes and onion in a dish towel or several layers of paper towels or cheesecloth and squeeze as much water as you can out of them. You really need to get your squeeze on here to prevent the latkes from being soggy.


POTATO AND APPLE PANCAKES | HEALTHY RECIPES | WW CANADA
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 …
From weightwatchers.com
Cuisine Jewish
Category Dinner,Lunch,Appetizers
Servings 10
Total Time 30 mins
  • 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.


POTATO & APPLE LATKES WITH SMOKED SALMON RECIPE | GOOP
2008-12-17 smoked salmon for serving. 1. Put the grated potato and apple in a bowl of cold water and swish them around. This will get some of the starch out, which helps get your latkes …
From goop.com
Servings 12
Category Breakfast Recipes
  • Put the grated potato and apple in a bowl of cold water and swish them around. This will get some of the starch out, which helps get your latkes crispy. Drain the potato and apple and squeeze out as much moisture as you can with your hands (or wrap in a clean tea towel and wring dry). Again, crisp is the goal.
  • Mix everything but the olive oil together in a large mixing bowl. Add a bit more matzo meal if the mixture is very loose (it shouldn't be if your vegetables are nice and dry).
  • Form the latkes into whatever size you prefer – I like to pinch off large tablespoons of the mixture and flatten them into thin pancakes using my fingertips.
  • Heat the olive oil in a large nonstick pan over medium-high heat. Fry the latkes in batches (don't overcrowd the pan), about a minute or two on each side or until browned and crisp. Regulate the heat while frying – you want the pan to be hot enough to brown the latkes quickly, but not smoking.


CLASSIC POTATO LATKES WITH APPLESAUCE | KITCHEN STORIES RECIPE
paper towels. Heat sunflower oil in frying pan over medium-high heat. Add potato mixture 1 tbsp. at a time to pan and press down to make latke approx. 1 cm/ 0.5 in.-thick. Fry on both sides …
From kitchenstories.com
5/5 (48)
Category Snack
Servings 16
Total Time 30 mins
  • Peel and grate potatoes using coarse side of the grater. Tranfser shredded potato to a fine sieve and set aside for approx. 20 min.
  • Peel and finely dice shallots. Press on potatoes to squeeze out any remaining liquid. Add potatoes and shallots to large bowl with eggs, flour, salt, and pepper. Mix carefully until fully combined.
  • Heat sunflower oil in frying pan over medium-high heat. Add potato mixture 1 tbsp. at a time to pan and press down to make latke approx. 1 cm/ 0.5 in.-thick. Fry on both sides fro approx. 5 min., or until golden brown. Transfer to a paper towel-lined plate and serve warm with applesauce. Enjoy!


CINNAMON SWEET POTATO + APPLE LATKES RECIPE
2020-12-06 Discard liquid, and transfer grated sweet potato and apple to a medium sized bowl. Step 2: Add the egg, baking powder, cinnamon, flour, oat …
From momtastic.com
Estimated Reading Time 1 min


POTATO AND APPLE LATKES | HEALTHY RECIPES | WW CANADA
Cook latkes until golden on first side, about 3 minutes; gently flip with a spatula. 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 latkes with sour cream before serving. Yields 2 latkes and 2 teaspoons of sour cream per serving.
From weightwatchers.com
Cuisine Canadian
Category Dessert
Servings 10
Total Time 30 mins


APPLE LATKES – SMITTEN KITCHEN
2010-11-30 Cooking Light just published some latkes with a “twist” including a Cilantro-Jalapeño Latkes with Chipotle Sour Cream and Curried Butternut Squash and Potato Latkes with Apple Salsa. I’m looking forward to trying them! I also saw an article in NY Times suggesting you make the latkes much smaller (about 1 1/2 inches) and then they could be a finger food/appetizer …
From smittenkitchen.com
Estimated Reading Time 5 mins


APPLE-POTATO LATKES - POTATO PANCAKE RECIPES
Potato Pancake Recipes: Apple-Potato Latkes. WorldRecipes.org. WorldRecipes. Home; Search; Contact; Sign In; Sign Up. Apple-Potato Latkes. A nontraditional approach to a potato latke. The shredding is done using a spiralizer, and the apple and maple syrup give you just enough sweetness to make these different. Good topped with sour cream or applesauce. 164 …
From worldrecipes.org


APPLE LATKES RECIPES
POTATO-APPLE LATKES RECIPE | LAND O’LAKES. Combine all ingredients except oil, sour cream and honey in bowl; mix well. STEP 3. Heat 1/4-inch oil over medium-high heat in 10-inch skillet. STEP 4. Drop 1/4 … From landolakes.com 5/5 (2) Calories 180 per serving Servings 8. Drop 1/4 cup potato mixture into hot oil, flattening each mound slightly. Fry, turning once, 6-8 …
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APPLE-POTATO LATKES RECIPE
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POTATO APPLE LATKES RECIPES
Potato apple latkes recipe. Learn how to cook great Potato apple latkes . Crecipe.com deliver fine selection of quality Potato apple latkes recipes equipped with ratings, reviews and mixing tips. Get one of our Potato apple latkes recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Potato-Apple Latkes ...
From tfrecipes.com


POTATO-APPLE LATKES RECIPE
Potato-apple latkes recipe. Learn how to cook great Potato-apple latkes . Crecipe.com deliver fine selection of quality Potato-apple latkes recipes equipped with ratings, reviews and mixing tips. Get one of our Potato-apple latkes recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 83% Potato-Apple Latkes Myrecipes.com. 45 Min; 4 Yield; …
From crecipe.com


POTATO LATKES RECIPE WITH HOMEMADE APPLE SAUCE ...
2021-12-27 Potato latkes recipe with homemade apple sauce is a perfect boxed meal and best for school lunch ideas which are a simple and delicious snack and also easy to prepare. Its taste is more enhanced when served with homemade apple sauce. Delicious and crispy Latkes with a traditional touch. Latkes, also known as potato pancakes, are fried in oil and then served for …
From recipelion.com


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