Best 3 Apple Potato Latkes With Cinnamon Sour Cream Recipes
**Apple Potato Latkes with Cinnamon Sour Cream: A Culinary Symphony of Sweet and Savory**
Savor the harmonious blend of sweet and savory in Apple Potato Latkes with Cinnamon Sour Cream, a delightful fusion of classic Jewish cuisine and autumnal flavors. These crispy latkes, traditionally served during Hanukkah, combine the comforting warmth of potato latkes with the vibrant sweetness of apples and a touch of aromatic cinnamon. Paired with a dollop of luscious cinnamon sour cream, they elevate the latke experience to a symphony of flavors.
The complementary textures of the crispy latkes and the velvety sour cream create a delightful contrast that tantalizes the taste buds. The addition of apples brings a burst of natural sweetness, while the cinnamon adds a touch of warmth and spice, creating a captivating flavor profile.
This article presents a collection of three delectable recipes to guide you in crafting these culinary wonders. The first recipe focuses on the classic Apple Potato Latkes, providing step-by-step instructions to achieve perfectly crispy and golden-brown latkes. The second recipe introduces a delightful twist, incorporating sweet potatoes into the latke batter, resulting in a vibrant and nutritious variation. Lastly, the Cinnamon Sour Cream recipe offers a simple yet flavorful accompaniment that perfectly complements the latkes, adding a creamy and tangy element that ties the dish together.
Embark on a culinary journey with these Apple Potato Latkes with Cinnamon Sour Cream, and experience the perfect balance of sweet, savory, and crispy textures. Elevate your Hanukkah celebrations or any special occasion with this harmonious blend of flavors.
APPLE-POTATO LATKES
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.
Provided by lutzflcat
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 164 calories, Carbohydrate 19.9 g, Cholesterol 46.5 mg, Fat 8.3 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 241.3 mg, Sugar 5.2 g
APPLE-POTATO LATKES WITH CINNAMON SOUR CREAM
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without. The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp. This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
Provided by Melissa Clark
Categories quick, appetizer, side dish
Time 30m
Yield About 1 1/2 dozen latkes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
- Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
- Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 3 grams, TransFat 0 grams
APPLE LATKES
Provided by Nigella Lawson : Food Network
Time 35m
Yield 20 latkes
Number Of Ingredients 11
Steps:
- Beat the egg with the yogurt and milk (or just the yogurt, if you're using the plain normal variety) and set aside. Combine the flour, baking powder, baking soda, cinnamon and sugar in a bowl. Peel, quarter and core the apples, then grate them; I use a food processor, but a coarse Microplane or other grater would work easily, I'd imagine.
- Pour the yogurt mixture into the flour bowl, tip in the grated apples and fold it together.
- Pour enough oil to come about 1/4 inch up in a skillet and put on the stove to heat. Dollop spoonfuls -- I use a round soup spoon -- of the apple batter into the sizzling oil; a rubber spatula (the one you used to fold the batter together) will help you scrape the batter off the spoon and press down on the little latkes in the pan. Don't worry about making perfect round pancakes; I like these a bit raggedy and skew-whiff. Fry for a minute or two, until the latkes are a golden brown on the undersides; you can see from the top as they start firming up underneath. Flip them with 2 metal spatulas and fry for another minute on the uncooked side.
- Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you've used up all the batter. Top with maple syrup.
Tips:
- Use a combination of russet and Yukon Gold potatoes for the best texture. Russet potatoes are starchy and will help the latkes bind together, while Yukon Gold potatoes are more flavorful.
- Shred the potatoes on the large holes of a box grater. This will create a fluffy texture.
- Squeeze as much excess moisture out of the potatoes as possible before mixing them with the other ingredients. This will help the latkes crisp up.
- Use a large skillet or griddle to cook the latkes. This will prevent them from overcrowding and sticking together.
- Cook the latkes over medium heat until they are golden brown on both sides. This will take about 3-4 minutes per side.
- Serve the latkes immediately with your favorite toppings, such as sour cream, applesauce, or smoked salmon.
Conclusion:
Apple potato latkes are a delicious and easy-to-make Hanukkah treat. They are crispy on the outside, fluffy on the inside, and full of flavor. Serve them with your favorite toppings and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
