Prep Time::15 mins
Cook Time::5 mins
Total Time::20 mins
Servings::4
Yield::8 small latkes
Ingredients
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1 russet potato, peeled
1 firm apple, peeled
1 egg, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon maple syrup
½ teaspoon sea salt
1 pinch ground nutmeg
2 tablespoons vegetable oil, or as needed
Directions
Make a deep vertical cut on each side of the potato and apple.
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.
Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
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.
Cook's Notes:
There are many brands of spiralizers; the small shredder blade referred to in this recipe is from the Paderno(R) brand.
Use liquid egg substitute (such as Egg Beaters(R)) if desired.
A 2-tablespoon cookie scoop works great for step 4.