Recipe: Apple Potato Latkes

Apples 10-30-2011After our annual apple picking trip we had a bounty of apples to create recipes with. So this week Domestocrat going to feature all apple recipes. I’ve made a ton of unique recipes that I hope you enjoy. I wanted to try a bunch of diverse recipes; not just applesauce and apple muffins. My recipes are savory and sweet, main courses, side dishes, and everything in between. Enjoy!

Up first this week, apple potato latkes. This was ambitious for me because I’ve never even had latkes before let alone made them from scratch. But since we had our first real snow storm on Saturday night (yup, snow before Halloween, this winter is going to be awesome) we were craving comfort food. Latkes, or potato pancakes, are traditionally just fried potatoes but you can add virtually any other produce to them to enhance the flavor. I can’t begin to tell you how easy the recipe was and how delicious they turned out. Follow along!

IMG_5024

Apple Potato Latkes
3 apples, peeled and grated
2 potatoes, peeled and grated
1 onion, grated
1/4 cup AP flour
1/4 cup bread crumbs
1 egg
1 tbsp. butter
1 tsp. cinnamon
1/4-1/2 cup canola oil
Salt & pepper to taste

The first step is to peel and grate your apples. You could totally use a food processor here if you don’t feel like hand grating. I don’t mind it and it went very quick. (Stay tuned for a recipe about what to do with all those extra apple peels!)

IMG_5025IMG_5026

Place the grated apples in a small sauce pan with 1 tbsp. of butter and 1 tsp. of cinnamon. Cook together until the apples have wilted down and most of the moisture has evaporated out of them. This took about 15 minutes for me. The consistency you’re looking for here is like a very dense applesauce; not watery but not mush.

IMG_5028

As your apples are cooking, peel and grate your potatoes. Then peel and grate your onion. Place the veggies in a strainer and press out the majority of the water. The onions were much more watery than the potatoes but you’ll get a good deal of liquid out of each. Discard the mucky water afterward.

IMG_5034IMG_5035

Once your apples have cooled and your potato and onion have been strained place them all together in a bowl and mix to combine.

IMG_5051

Next add the flour, bread crumbs, egg, pepper, and salt (I used shallot salt here, more on that later in the week). Mix everything together thoroughly.

IMG_5053IMG_5054IMG_5055

In a large saute pan heat 1/4 cup of canola oil over medium heat. When it starts sizzle drop in your latke. Each latke should be roughly about 2 tbsp. of your batter formed into a little patty. Fry in the oil until the edges brown then flip. You can press the latkes down slightly to help form your patty. Thin latkes are better than thick ones, they crisp better and cook more uniformly through the middle.

IMG_5061IMG_5065

When you remove the cooked latkes put them on a paper towel lined plate to wick away the excess oil. As you cook your batch keep track of the oil level, if it gets too low just add a little more. You don’t want to add so much oil that they get soggy, just enough to immerse the bottom and crisp them. You’re looking for about 1/4-1/2 inch of oil in the bottom of the pan at all times.

IMG_5069

Serve and enjoy! One popular topping is sour cream but we used greek yogurt instead. Greek yogurt can 100% of the time be subbed for sour cream. This was a great topping. You could add chives or green onion on top if you wanted.

IMG_5089IMG_5091

These came out perfectly! Sweet from the apple but savory from the potato and onion. The crunch was great too. I will defintely be making these again!

About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, cereal, going to shows, scarves, kettlecorn, Gwen Stefani, yoga, my nephews, my cat Reggie, and my home: Boston.
This entry was posted in Recipes and tagged , , , , , , , , , . Bookmark the permalink.

4 Responses to Recipe: Apple Potato Latkes

  1. jadisajinn says:

    You could also top them with dill. Sour cream and dill are very popular in the Baltics with their potato pancakes. Actually, with everything. Very dilly people.

  2. Pingback: Domestocrat’s Greatest Hits of 2011 | Domestocrat

  3. Pingback: Thanksgiving Recipe Round Up | Domestocrat

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s