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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Latkes are traditionally made with grated potatoes and fried. Baking instead of frying these mini pancakes makes this appetizer a lot healthier. They can also be made ahead and reheated. Serve with maple dip or bottled salsa. This recipe came from one of local newspapers. Ingredients:
1 large apple, unpeeled, cored and coarsely grated |
2 cups coarsely grated squash |
1 medium onion, grated |
2 large green onions, finely chopped |
1/2 cup shredded old cheddar cheese |
1 large egg |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/3 cup yellow cornmeal |
1/2 cup sour cream |
2 tablespoons pure maple syrup |
1/4 teaspoon cinnamon |
Directions:
1. In a large bowl, combine apple and squash.
2. Transfer to a sieve and press out excess liquid and discard.
3. Return to bowl.
4. Add onion, green onions, cheese, egg, salt and pepper; mix well.
5. Using about 1 tablespoon for each latke, shape into 1 1/2 inch round pancakes.
6. Place cornmeal into a bowl.
7. Dip each latke into cornmeal and cover both sides with cornmeal.
8. Place latkes on parchment lined baking sheets.
9. Bake in preheated 400 F oven for 20 minutes or unil lightly browned.
10. Serve with Maple Dip.
11. MAPLE DIP.
12. In a mixing bowl, combine sour cream, maple syrup and cinnamon; mix well until smooth.
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