Potato And Apple Pancakes Recipes

POTATO PANCAKES WITH CHUNKY GRANNY SMITH APPLESAUCE AND CINNAMON CREME FRAICHE

Steps:

• On a box grater, coarsely shred the onion and potato. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine.
• In a large cast-iron skillet, heat 2 tablespoons oil until shimmering. Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon. Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potatoes, adding more oil to the skillet as needed.
• Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche.
• Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
• To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.;
• Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.;

POTATO AND APPLE PANCAKES

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.

POTATO PANCAKES WITH HOMEMADE APPLESAUCE

Steps:

• Place potatoes in a medium saucepan with enough cold water to cover.
• Bring the water to a boil and cook the potatoes until fork tender.
• Drain the potatoes and return them to the pan and cook over low heat for 2-3 minutes more, shaking the pan.
• Transfer the potatoes to a mixing bowl.
• Heat the butter in a skillet over medium heat.
• Add the shallots and cook until translucent, about 4-6 minutes.
• Add the butter, egg, salt and pepper to the potatoes and stir to combine.
• When cool, shape mixture into 8 small pancakes.
• Heat about 1/4 inch of oil in a skillet over high heat.
• Add the potato pancakes and cook 2-3 minutes or until golden brown.
• Turn the cakes and reduce the heat to medium and cook for 2-3 minutes more.
• Drain the cakes on the paper towels and serve with applesauce.
• Homemade Applesauce: Combine all ingredients in a heavy saucepan and bring to a boil.
• Reduce the heat to simmer and cook until the apples are fork tender.
• Remove from the heat and mash all the ingredients together using a potato masher.
• Stir in the butter, if using.

POTATO-APPLE PANCAKES WITH SMOKED SALMON AND HORSERADISH

Steps:

• Preheat oven to 325°F. Place baking sheet in oven. Place colander in large bowl. Line colander with kitchen towel. Using processor fitted with shredding blade, coarsely grate potatoes, onion, celery root and apple at the same time. Transfer potato mixture to towel. Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid. Place potato mixture, egg, green onion, marjoram, salt and pepper in same bowl; toss to blend. Mix in flour.
• Pour enough vegetable oil into heavy large skillet to cover bottom. Heat oil over medium-high heat. Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake. Using bottom of metal spatula, flatten each mound to 3-inch round. Fry until cooked through and crisp, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl.
• Mix crème fraîche and horseradish in small bowl. Arrange 2 pancakes on each plate. Garnish pancakes with dollop of horseradish cream and smoked salmon. Sprinkle with chives and serve.

POTATO APPLE PANCAKES

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.