Monday, July 27, 2009

Potato and Apple Latkes

Potato and Apple Latkes

Servings: 10
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy

Perfect for holiday entertaining, we topped our potato-apple
pancakes with a dollop of sour cream. They're also delicious
with unsweetened applesauce.

1 large Yukon Gold potato(es), peeled
1 medium apple(s), such as Pink Lady, peeled,
cored, quartered
4 tsp dehydrated onion flakes
1 large egg(s), beaten
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
3 sprays cooking spray
1/2 cup fat-free sour cream


Shred potato and apple into a medium-size bowl using
the fine-holes of a box grater or shredder; stir in
onion. Press out as much liquid as you can by hand;
drain liquid. Set aside mixture for 1 minute and press
out liquid again; drain again. Stir in egg, salt, pepper
and cinnamon.

Coat a very large nonstick skillet with cooking spray;
heat over medium-high heat. Drop potato mixture by
tablespoonfuls into skillet and flatten each with the
back of a spoon to make twenty 2-inch latkes.
(Leave at least 1 inch between latkes; you will
have to do this in batches.)

Cook latkes until golden on first side, about 3 minutes;
gently flip with a spatula. Cook until other side is golden,
about 3 to 4 minutes more. Carefully remove latkes to a
serving plate; cover to keep warm and repeat with remaining
ingredients. Top latkes with sour cream before serving.
Yields 2 latkes and 2 teaspoons of sour cream per serving.

Serving Suggestion: arrange latkes on a platter that has
been garnished with apple slices that have been brushed
with lemon juice to prevent browning.

SOURCE: weight watchers

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