I never understood why people pair potato pancakes with apple sauce. It’s kinda odd, no? Maybe I don’t get it because these delicious fried taters weren’t a big part of my life growing up. In fact, I didn’t even get hooked on them until I had one in France (go figure…good food in France haha). Anyway, instead of dipping them into applesauce, why not include that apple-licious flavor in the latke itself? Bam! Did just that and the result was pretty darn tasty.
The shredded potatoes and onions get tossed with a little apple, some brown sugar, spices, and then made into tiny patties before getting panfried. It’s fun to make (I love shredding things)and each little patty has such a unique flavor that you’ll want to gobble up more than your fair share.
Basically…crispy on the outside, tender on the inside with no need for applesauce. It’s a major culinary win. :)
**To keep latkes warm while you cook the rest, place onto a wire rake in a 350 degree oven.**
3 potatoes (≈1.3 lbs, peeled)
1 medium onion
1/4 cup bread crumbs
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/4 cup oil
Salt/pepper, to taste
Shred the apples and potatoes on a box grater or in a food processor. Thinly slice the onion. Put everything onto a kitchen towel. Squeeze out excess liquid (there will be a lot). Then put everything into a large bowl.
Add in bread crumbs, eggs, sugar, garlic, cinnamon, cayenne, and a large pinch of salt and freshly ground black pepper. Mix everything together.
Put oil in a skillet over medium to medium-high heat.
Make potato/apple mixture into small patties and carefully drop into the oil. Press down with a spatula to flatten them out. Cook about 2 minutes per side, or until your desired doneness.
Carefully remove from oil, drain on a paper towel lined plate, and enjoy!