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Apple-Potato Latkes

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"A nontraditional approach to a potato latke. The shredding is done using a spiralizer, and the apple and maple syrup give you just enough sweetness to make these different. Good topped with sour cream or applesauce."
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20 m servings 164 cals
Original recipe yields 4 servings (8 small latkes)


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  1. Make a deep vertical cut on each side of the potato and apple.
  2. Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.
  3. Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
  4. Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.


  • Cook's Notes:
  • There are many brands of spiralizers; the small shredder blade referred to in this recipe is from the Paderno® brand.
  • Use liquid egg substitute (such as Egg Beaters®) if desired.
  • A 2-tablespoon cookie scoop works great for step 4.

Nutrition Facts

Per Serving: 164 calories; 8.3 g fat; 19.9 g carbohydrates; 3.4 g protein; 46 mg cholesterol; 241 mg sodium. Full nutrition

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