The Clas­sicMade-Clean Latke with Ap­ple Top­ping

with Ap­ple Top­ping

Clean Eating - - RECIPE INDEX -

P. 20


3 yel­low-fleshed pota­toes, peeled and grated* (about 3 cups)

½ yel­low onion, grated (about ¼ cup)

1 large egg, lightly beaten

2 tbsp whole-wheat or whole-grain spelt flour

2 cloves gar­lic, minced or crushed

1 tsp Di­jon mus­tard

¼ tsp each sea salt and ground black pep­per + ad­di­tional black pep­per for gar­nish

Pinch ground nut­meg 3 tbsp grape seed oil, di­vided

1/2 Hon­ey­crisp ap­ple, thinly cut into half-moons, op­tional 1 tbsp raw honey, op­tional

1. Pre­heat oven to 450°F. Place a large, rimmed bak­ing sheet in the oven.

2. In a large bowl, com­bine pota­toes and onion. Us­ing a clean tea towel or sev­eral lay­ers of pa­per towel, wring out liq­uid from veg­eta­bles. Re­peat, squeez­ing out as much liq­uid as pos­si­ble. Dis­card liq­uid.

3. Re­turn veg­eta­bles to bowl; stir in egg, flour, gar­lic, mus­tard, salt, pep­per and nut­meg.

4. Brush bak­ing sheet with 2 tbsp oil; re­turn to oven for 1 minute. Re­move from oven. Spoon ¼ cup po­tato mix­ture per latke onto bak­ing sheet and flat­ten us­ing a spat­ula or bot­tom of a mea­sur­ing cup. Brush with re­main­ing 1 tbsp oil. Bake, turn­ing once, un­til pota­toes are golden and cooked through, about 35 min­utes.

5. If mak­ing top­ping, place sev­eral slices of ap­ple on top of each latke. Driz­zle with honey and sprin­kle black pep­per over top.

PER SERV­ING (2 latkes): Calo­ries: 188, To­tal Fat: 9 g, Sat. Fat: 1 g, Carbs: 25 g, Fiber: 3 g, Sug­ars: 2 g, Pro­tein: 4 g, Sodium: 171 mg, Choles­terol: 37 mg

*TIP: To save time on prep, use a food pro­ces­sor equipped with a shred­ding at­tach­ment to grate the pota­toes and onion.

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