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
- russet potato: 1 piece (peeled)
- firm apple: 1 piece (peeled)
- egg, lightly: 1 piece (beaten)
- all-purpose flour: 3 Tbsp
- maple syrup: 1 tsp
- sea salt: 0.5 tsp
- pinch ground nutmeg: 1 piece
- vegetable oil: 2 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Make a deep vertical cut on each side of the potato and apple.
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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.
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Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
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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.
