POTATO AND APPLE PANCAKES
I just love potato pancakes and this recipe is a twist on the norm, serve with applesauce or sour cream.
Provided by BlueHyacinth
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 250°.
- Beat together the egg, flour, salt and pepper.
- Peel and chop the apple.
- Peel the potatoes and grate them.
- Stir the apple and potatoes into the egg mixture.
- Heat 1 Tbsp of the oil in a large frying pan over medium heat.
- Pour in about 1/2 cup of batter for each pancake and flatten.
- Fry as many pancakes as you can at a time without crowding.
- Cook them until golden, 3-4 minutes a side.
- Keep the pancakes warm in the oven while cooking the remainder.
- Add the remaining oil as needed.
Nutrition Facts : Calories 99.2, Fat 4.1, SaturatedFat 0.7, Cholesterol 26.4, Sodium 303.1, Carbohydrate 13.9, Fiber 1.7, Sugar 2.3, Protein 2.2
POTATO APPLE PANCAKES
This was my grandpa's favorite recipe to make on St. Patrick's Day morning - I can smell the aroma of cooking pancakes just talking about them! We often used the leftovers to make meat or cheese roll-ups. As you can imagine, we always urged Grandpa to make plenty of these!
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 10-12 pancakes.
Number Of Ingredients 8
Steps:
- Finely shred potatoes and apples; pat dry. Place in a bowl; add the eggs, onion, flour and salt and mix well. , In a skillet, heat 1/4 to 1/2 in. oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired.
Nutrition Facts :
APPLE-POTATO LATKES WITH CINNAMON SOUR CREAM
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without. The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp. This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
Provided by Melissa Clark
Categories quick, appetizer, side dish
Time 30m
Yield About 1 1/2 dozen latkes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
- Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
- Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 3 grams, TransFat 0 grams
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