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.
Ingredients
- 1 russet potato , peeled
- 1 firm apple , peeled
- 1 egg , lightly beaten
- 3 tablespoons all-purpose flour
- 1 teaspoon maple syrup
- 0.5 teaspoons sea salt
- 1 pinch ground nutmeg
- 2 tablespoons vegetable oil , or as needed
Instructions
-
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.
Nutrition Facts
Per serving
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