Mini Potato-Apple Latkes with Sour Cream and Apple Salsa |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 60 each | |||||||||
| INGREDIENTS: | ||
| 2-1/4 pounds russet potatoes, peeled | 1-1/2 cups finely chopped onion | 1-1/2 cups finely chopped cored peeled Fuji apples (about 2 small) |
| 3 large eggs | 9 tablespoons all purpose flour | 1-1/2 teaspoons salt |
| 3/4 teaspoon ground black pepper | vegetable oil (for frying) | sour cream |
| APPLE SALSA: 2 8-ounce Fuji apples, peeled, cored, diced | 1 8-ounce Granny Smith apple, peeled, cored, diced | 1/2 cup very corasely chopped fresh cilantro |
| 3 tablespoons honey | 2 tablespoons fresh lime juice | 1/2 teaspoon ground cinnamon |
| 1 | Line large sieve with kitchen towel. Finely grate potatoes into towel. Gather potatoes in towel like pouch and squeeze out all liquid. Place dry potatoes in large bowl. Mix in onion, apples, eggs, flour, salt, and pepper. |
| 2 | Pour enough oil into large nonstick skillet to coat bottom; heat over medium heat. For each latke, drop 1 generous tablespoon batter into skillet. Press batter with spatula to 1-1/2 inch round. Fry until golden and cooked through, about 5 minutes per side. Transfer to paper towels. Repeat with remaining batter, draining off any liquid that accumulates in batter and adding more oil to skillet as needed. |
| 4 | Top latkes with sour cream and salsa. |
| 5 | APPLE SALSA: Place all ingredients in processor. Using on/off turns, chop finely (do not puree). Transfer salsa to bowl. Season wtih salt and pepper. |