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.

Gallery

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
Yield:
8 small latkes
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Make a deep vertical cut on each side of the potato and apple.

    Advertisement
  • 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.

  • Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.

  • 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(R) brand.

Use liquid egg substitute (such as Egg Beaters(R)) if desired.

A 2-tablespoon cookie scoop works great for step 4.

Nutrition Facts

164 calories; protein 3.4g 7% DV; carbohydrates 19.9g 6% DV; fat 8.3g 13% DV; cholesterol 46.5mg 16% DV; sodium 241.3mg 10% DV. Full Nutrition
Advertisement
Advertisement