Apple Cinnamon Latkes With Maple Syrup

apple-cinnamon-latkes
Photo by Heath Goldman
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  • Makes 24
  • Hands-On Time
  • Total Time

Whisk the eggs, flour, salt, pepper, and cinnamon in a bowl until combined.

Shred the onion using the large holes of a box grater or the grating attachment of a food processor.

Shred the potato using the large holes of a box grater or the grating attachment of a food processor. Repeat this step for the apples.

Ingredients

  1. Check 2 large eggs
  2. Check ½ cup all-purpose flour
  3. Check 2 teaspoons kosher salt
  4. Check ¼ teaspoon black pepper
  5. Check 1 teaspoon ground cinnamon
  6. Check 1 medium yellow onion, peeled
  7. Check 1 large russet potato, peeled
  8. Check 3 golden delicious apples, peeled
  9. Check 4 tablespoons vegetable oil
  10. Check Maple syrup, for serving

Directions

  1. Whisk the eggs, flour, salt, pepper, and cinnamon in a bowl until combined.
  2. Shred the onion using the large holes of a box grater or the grating attachment of a food processor.
  3. Shred the potato using the large holes of a box grater or the grating attachment of a food processor. Repeat this step for the apples.
  4. Working in batches, place the potato, apples, and onions in a dish towel, and squeeze out as much excess liquid as possible. Add the potato, apples, and onions to the egg mixture, and toss with your hands to combine.
  5. Heat oil in a skillet over medium heat. Once oil is hot, drop the potato batter into the pan by the heaping spoonful, keeping the pancakes about two inches apart.
  6. Flatten each latke with the back of a spoon and cook until golden brown, two to three minutes per side. Transfer to a paper towel-lined tray to drain.
  7. Serve warm, drizzled with maple syrup.