Sweet and savoury apple potato latkes!
A sweet twist to your classic Potato Latkes for Chanukah! I like to make mini bite sized ones too, so they’re easy to just pop in yo mouth. Make your own homemade applesauce or cinnamon sour cream dip to go with and you have an AMAZING treat. Check out the recipe below.
Apple Potato Latkes
Makes: about 12 latkes
2 macintosh apples, peeled and cored
2 large or 3 medium russet potato, peeled
1 medium yellow onion, peeled
⅔ cup of tapioca or potato starch (you can also use flour if you’re not gluten free)
3 large eggs
2 teaspoons kosher salt
1 ¼ teaspoons GF baking powder
½ teaspoon black pepper
Oil for frying
- Coarsely grate the apples, potato and onion. I grate mine in my food processor with the grater attachment. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible.
- Put the shredded mixture in a large bowl. Add the starch 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, drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. I like to form them in my hand first to make sure they stick together. 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 on the other side another 2 to 3 minutes. Latkes may need more time depending on size and thickness. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with applesauce or sour cream.