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Apple-Potato Latkes With Cinnamon Sour Cream

5.0(398)

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.

by Melissa Clark·published 2012-12-09

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Eastern European, JewishQuick, Appetizer, Side Dish

Servings

About 1 1/2 dozen latkes

Total time

30 min

Calories / serving

152 kcal

Ingredients (12)

serves

6 tablespoons sour cream or Greek yogurtyogurt
1/4 teaspoon ground cinnamoncinnamon
1/2 teaspoon maple syrupmaple-syrup
2 Golden Delicious apples, peeled and coredapple
1 large russet potato, peeledpotato
1 medium yellow onion, peeledonion
2/3 cup all-purpose flourflour
3 large eggsegg
2 teaspoons kosher saltsalt
1 1/4 teaspoons baking powderbaking-powder
1/2 teaspoon black pepperpepper
Olive oil, for frying.olive-oil

Instructions (4 steps)

01In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
02Coarsely 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.
03Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.

04In 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.

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