a sophisticated lunch for a sophisticated sophie

Though traditionally deep-fried, these latkes are baked.  This was my first venture into Latkeville and I'd say they turned out beautifully.  Niece-tot LOVED them warm with sour cream!

Baked Apple and Potato Latkes
1 small potato, peeled and grated
1 apple, peeled and grated
1 large egg, beaten
3 tbsp flour (could be easily made gluten-free using garbanzo bean flour)
1 tsp baking powder
sea salt and cracked pepper to taste

1. Preheat oven to 400.
2. To make the cakes, peel and grate the potato and apple.  Place the gratings in a bowl, add the salt and let sit for a while to allow moisture to be drawn out.  Squeeze as much of the liquid out as you can with your hands.  Then pat dry with a paper towel.
3. Once dried, place in a mixing bowl and add the egg, flour baking powder and pepper.  Stir to combine.
4. Using your hand, scoop about 1/4 c of the mixture and press together firmly.  Shape into a pancake and place into lined and oiled cookie sheet.  Repeat.
5. Brush the pancakes with olive oil then bake for 20 minutes.  Flip each pancake and bake for an additional 15 minutes.  
6. Serve warm with a dollop of sour cream on top.  Enjoy!