Ingredients
- 3 medium russet potatoes grated
- 2 medium apples grated
- ½ red onion grated
- Salt to taste
- 2 tbsp thyme chopped
- 2 green chilies like jalapeno minced
- ½ cup rice flour
- Oil for frying
Instructions
- Peel potatoes, apples, onion.
- Shred all in salad shooter
- Place the potatoes, apples and onion in a bowl. Squeeze out as much water as you can, but leave the starch that accumulates at the bottom of the bowl because this will help your pancakes crisp up.
- Mix in all of the other ingredients.
- In a skillet, heat a quarter-inch-deep layer of oil with a high smoking point, like canola.
- Add spoonfuls to skillet, flatten with spoon. Leave at least an inch between each of the pancakes to ensure they become golden and do not steam.
- When golden & crispy, flip & cook other side.
- Serve hot. It is traditional to serve latkes with applesauce, i will try yogurt or sour cream..
