Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

These sweet-savory pancakes get irresistibly crisp from pan-frying. Keep cooked latkes warm in a 200° oven as you prepare the next batch. Serve with a dollop of fat-free sour cream if you want a tangy adornment.

Joan Nathan
Recipe by Cooking Light December 2009

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Credit: Dana Gallagher; Styling: Phillipa Braithwaite

Recipe Summary test

Yield:
8 servings (serving size: 2 latkes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

235 calories; fat 10.6g; saturated fat 0.8g; mono fat 6.2g; poly fat 3.2g; protein 3.6g; carbohydrates 31.3g; fiber 2.4g; iron 1.4mg; sodium 302mg; calcium 4mg.
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