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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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Cooking Light, DECEMBER 2009 Ingredients:
6 cups shredded peeled yukon gold potatoes (about 2 pounds) |
2 cups shredded apples (about 2 medium gala or honeycrisp ) |
1 1/2 teaspoons salt, divided |
1/2 teaspoon fresh ground black pepper |
2 1/4 ounces all-purpose flour (about 1/2 cup) |
6 tablespoons canola oil, divided |
1 teaspoon sugar |
Directions:
1. 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.
2. 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.
3. 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.
4. Cook 6 minutes on each side or until golden brown. Remove latkes from pan; keep warm.
5. Repeat procedure 3 more times with remaining oil and potato mixture. Sprinkle latkes evenly with sugar.
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