Apple-Potato Latkes With Cinnamon Sour Cream
Updated May 1, 2023
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 tablespoons sour cream or Greek yogurt
¼ teaspoon ground cinnamon
½ teaspoon maple syrup
2 Golden Delicious apples, peeled and cored
1 large russet potato, peeled
1 medium yellow onion, peeled
⅔ cup all-purpose flour
3 large eggs
2 teaspoons kosher salt
1 ¼ teaspoons baking powder
½ teaspoon black pepper
Olive oil, for frying.
Nutritional analysis per serving
11 grams carbs; 33 milligrams cholesterol; 152 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 169 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
- Step 2
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.
- Step 3
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.
- Step 4
In a heavy-bottomed pan over medium-high heat, pour in about ¼ 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.
Private Notes
Comments
Delicious flavor combinations, but like another reviewer, I found the inside texture too cake-like for a latke. On the second attempt, I reduced the flour to 1/2 cup and baking powder to a scant teaspoon and the inside texture was perfect. The cinnamon-maple sour cream is great with a small splash of Calvados added.
It takes longer than 2-3 minutes per side, else the inside remains doughy.
I made these with King Arthur’s one-for-one GF flour, following the rest of the recipe closely. They took a bit more than 3 minutes per side but were a hit.
I made a batch and they came out delicious! I omitted the cinnamon because not a fan. Will make it again.
No salt Use egg whites Just enough flour as needed 2 potatoes , 1 onion, 2 apples Bake.in oven roast convection Brush with oil and butter
Came out perfectly!