• 8servings
  • 235calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Fluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 cups shredded peeled Yukon gold potatoes (about 2 pounds)

  2. 2 cups shredded Gala or Honeycrisp apples (about 2 medium)

  3. 1 1/2 teaspoons salt, divided

  4. 1/2 teaspoon freshly ground black pepper

  5. 2 1/4 ounces all-purpose flour (about 1/2 cup)

  6. 6 tablespoons canola oil, divided

  7. 1 teaspoon turbinado or granulated sugar

Instructions Jump to Ingredients ↑

  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. 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.

  2. 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. Cook 6 minutes on each side or until golden brown. Remove latkes from pan; keep warm. Repeat procedure 3 more times with remaining oil and potato mixture. Sprinkle latkes evenly with sugar.


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