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Latkes are staple of Hanukkah

<p>Hanukkah begins tomorrow night and lasts until Dec. 23. If you can’t make your way up to shops in North York, Thornhill or Richmond Hill to get the authentic stuff, here’s a recipe from Weight Watchers Southern Ontario to give you a taste of the holiday season.</p>





Hanukkah begins tomorrow night and lasts until Dec. 23. If you can’t make your way up to shops in North York, Thornhill or Richmond Hill to get the authentic stuff, here’s a recipe from Weight Watchers Southern Ontario to give you a taste of the holiday season.

















Potato and Apple Latkes
Time 30 min • Serves 10




INGREDIENTS:



  • 1 large Yukon Gold potato, peeled

  • 1 medium apple, such as Pink Lady, peeled, cored, quartered

  • 4 tsp dehydrated onion flakes

  • 1 large egg, beaten

  • 1/4 tsp table salt

  • 1/4 tsp black pepper

  • 1/4 tsp ground cinnamon

  • cooking spray

  • 1/2 cup fat-free sour cream





PROCEDURE:


1. Shred potato and apple into a medium-size bowl using the fine-holes of a box grater or shredder; stir in onion. Press out as much liquid as you can by hand; drain liquid. Set aside mixture for 1 minute and press out liquid again; drain again. Stir in egg, salt, pepper and cinnamon.


2. Coat a very large non-stick skillet with cooking spray; heat over medium-high heat. Drop potato mixture by tablespoonfuls into skillet and flatten each with the back of a spoon to make 20 2-inch latkes. (Leave at least 1 inch between latkes; you will have to do this in batches.)


3. Cook latkes until golden on first side, about 3 minutes; gently flip with a spatula. Cook until other side is golden, about 3 to 4 minutes more. Carefully remove latkes to a serving plate; cover to keep warm and repeat with remaining ingredients. Top latkes with sour cream before serving.





Yields 2 latkes and 2 teaspoons of sour cream per serving.


Place latkes on a serving platter and garnish the platter with apple slices that have been brushed with lemon juice to prevent browning.



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