I’m not sure how to categorize these. I grew up thinking of latkes as breakfast food, but they’d be great as appetizers or a vegetarian main dish, too.
2-1/4 pounds russet potatoes
2 small firm, tart apples (like Fuji)
1-1/2 C finely chopped onion
1/2 C flour
1-1/2 t salt
3/4 t pepper
Peel and grate the potatoes. Put them in a kitchen towel and squeeze out as much liquid as you can. Peel and core the apples, and chop them finely. Combine the potatoes, apples, onion, eggs, flour, salt, and pepper in a large bowl.
Coat the bottom of a large nonstick skillet with cooking oil and set on medium heat. For each latke, drop a heaping tablespoonful of the batter into the skillet and press it down lightly with a spatula. Cook for about 5 minutes per side, until golden. Drain on paper towels. Repeat with the remaining batter, pouring off any liquid that accumulates in the skillet and adding oil as necessary.
Serve with sour cream and fruity salsa.