Apple potato latkes with curried yogurt sauce (GF, Veg)
Course Breakfast
Cuisine Jewish
Prep Time 15minutes
Cook Time 5minutes
Total Time 20minutes
Servings 2people
Author Ksenia Prints
Ingredients
Apple-potato latkes:
1lbCortland applesabout 4-5 small-sized organic Cortland apples, should produce 1.5 cups when grated and squeezed dry
4medium-sized yellow flesh potatoes or Russet potatoesshould produce 2 cups when grated and squeezed dry
⅛ - ¼cuppotato starchstart with less and add more as needed
1teaspoongluten-free baking powder
½teaspoonsalt
pepperjust a couple of grinds
2eggs
Curried yogurt:
½cupyogurt
1TBcurry powder
a squeeze of lemon juice
a pinch of salt
Instructions
Preheat a non-stick pan on med-high heat.
Whisk egg separately and fold into apples and potatoes. Add potato starch, baking powder and salt, and stir quickly to combine.
Add 3 TBs of vegetable oil to pan.
Form mixture into flat patties and drop into pan. Let cook on med-high heat on one side for 2 minutes, then turn over and let cook on medium heat for another 2 minutes.
Remove onto a plate covered with a paper towel and let sit for 5 minutes.
Tip: add a TB of oil each time you put in a new batch of latkes.
To prepare curried yogurt, combine all ingredients in a small bowl and mix with a fork.
Serve apple potato latkes with curried yogurt and applesauce.