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Andy's Potato Latkes (with a little apple)
Yield: Makes 12 - 16
Steaming the potatoes first is the secret to these latkes. They're great with a little pickled ginger!
- 3 large russet or Yukon gold potatoes, peeled and grated
- 1 sweet potato (about the same size as the other potatoes), peeled and grated
- 1 large Granny Smith or Macintosh apple, finely diced
- 2 tablespoons all purpose flour
- 1/2 small onion minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs
- oil for frying
- Steam the grated potatoes for 6 – 7 minutes.
- While the potatoes steam toss the apple in the flour.
- Transfer the steamed potatoes to a mixing bowl. Add the apples, onion, salt and pepper and stir to thoroughly combine.
- Beat the eggs and add to the mix.
- Preheat a large skillet or a griddle over medium heat.
- When hot coat with oil and make latkes with 1/4 cup of the potato mix. (Note: I like to use a silicone pastry brush to coat the pan with oil. This lets me get an even coat without a lot of excess oil).
- Gently press the potatoes to form a compact pancake.
- When the bottom is nicely browned turn over with a spatula. (Note: when the bottom is cooked it should detach easily. Undercooked potatoes stick.) When both sides are brown transfer to paper towels to drain. Keep in a warm (250 F) oven until all are cooked.