POTATO PANCAKES WITH CHUNKY GRANNY SMITH APPLESAUCE AND CINNAMON CREME FRAICHE
Provided by Bobby Flay
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
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 PANCAKES WITH CHUNKY GINGERED APPLESAUCE
Classic potato pancakes and applesauce go one better with ginger, brown sugar and cinnamon!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, stir together apples, water, ginger and brown sugar. Cover; heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes, stirring occasionally, until apples are tender. Drain off any excess liquid. Stir in cinnamon.
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In large bowl, stir Bisquick mix, milk, salt and eggs until blended. Stir in potatoes. Pour batter by slightly less than 1/4 cupfuls onto hot griddle, spreading each slightly to make 4-inch pancake.
- Cook until edges are dry. Turn; cook until golden brown. Serve with warm or cold applesauce.
Nutrition Facts : Calories 220, Carbohydrate 39 g, Cholesterol 110 mg, Fat 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 15 g, TransFat 0 g
POTATO PANCAKES WITH APPLESAUCE AND SOUR CREAM
These are irresistible, crispy edges potato pancakes make the traditional way, with a dollop of sour cream and applesauce. Nearly any apple will work for the sauce...Jonathan, Golden Delicious all are good. Just taste and adjust the amount of sugar as needed.Source unknown
Provided by Lynnda Cloutier
Categories Pancakes
Number Of Ingredients 15
Steps:
- 1. To make the applesauce in medium pan, mix the apples, 1/4 cup water, 2 Tbsp. sugar the lemon zest and juice and the cinnamon stick. Bring to boil over medium heat, stirring occasionally to dissolve the sugar. Cover and reduce the heat to medium low. Cook,stirring occasionally til apples become tender and break down into a sauce, about 15 minutes. Taste and stir in more sugar if desired. Remove cinnamon stick. Set aside. To make the pancakes, preheat oven to 200. Line a rimmed baking sheet with wire rack. Line another rimmed baking sheet with paper towels. Using a food processor fitted with the shredding dish, or the large holes of a box grater, shred potatoes, then the onion. handful at a time, squeeze the potato mixture to remove as much moisture as possible, reserving the liquid in a small bowl and transferring the squeezed potato mixture to larger bowl. Don't be concerned if potatoes discolor. Let liquid stand for a couple of minutes. Pour off and discard the reddish liquid, reserving the potato starch in bottom of bowl. Scrape potato starch into the shredded potato mixture. Add the eggs, bread crumbs, 1 tsp. salt and 1/4 tsp. pepper. Mix well. Pour oil to a depth of about 1/4 inch into large heavy skillet and heat over medium high heat til oil shimmers. For each pancake, spoon about 1/4 cup of the potato mixture into oil and spread into a round. Cook til bottoms are golden brown, about 2 1/2 minutes. turn the pancakes and cook the other side are brown, about 2 1/2 minutes more. Transfer to rack and keep warm in oven. Repeat til all potato mixture is used, adding more oil as needed. Just before serving, transfer pancakes to paper towels lined baking sheet to briefly drain. Serve at once with applesauce and sour cream on the side. Garnish with green onions if desired. Makes 4 servings.
RACHAEL RAY'S POTATO PANCAKE WITH APPLESAUCE
I watched an episode of 30 minute meals and saw this one. I've only tried the applesauce, not the potatoes yet. Don't remove the apple skin, just cut apples into chunks.
Provided by demi_quinn
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients for applesauce; boil, reduce.
- Wrap potato in towel and squeeze water out.
- Mix all potato pancake ingredients.
- Put butter in pan.
- Press potato in pan, like pancake.
- Cook for 4 minutes each side.
- Serve.
Nutrition Facts : Calories 376.5, Fat 3.4, SaturatedFat 1, Cholesterol 105.8, Sodium 1844.6, Carbohydrate 87.3, Fiber 8.3, Sugar 71.6, Protein 4.6
POTATO PANCAKES WITH HOMEMADE APPLESAUCE
Comfort food to the max. Nothing beats these potato pancakes and applesauce, especially with a pork roast or ham steak.
Provided by evelynathens
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 543.1, Fat 34.7, SaturatedFat 7.7, Cholesterol 68.1, Sodium 360.9, Carbohydrate 57.1, Fiber 4.7, Sugar 30.1, Protein 4.5
CRISPY POTATO PANCAKE WITH APPLESAUCE AND GOAT CHEESE
Steps:
- Preheat a heavy skillet over medium heat. In a mixing bowl, toss the potatoes with half of the melted butter. Divide potato mixture into 18 equal portions, making a small mound with each. Add the remaining melted butter to the skillet and heat. Carefully drop the mounds into the heated butter, and fry for about 5 minutes on each side, or until crispy. (Keep in mind that slow cooking is better than fast; hot rapid cooking may burn the potato cakes rather than crisp them). Remove potato cakes onto paper towels to drain.
- Preheat the oven to 350 degrees F.
- To make the sauce, heat cider vinegar and shallots in a saucepan over medium heat. Reduce the vinegar by 2/3; the finished reduction should be as thick as syrup. Add the apple cider and reduce by half. Add the cream, turn the heat down to low, and simmer for 15 minutes.
- While cream is simmering, assemble potato cakes as follows: In an ovenproof dish, make 6 stacks, each 3 cakes-high, by starting each stack with a potato cake, topping it with a slice of goat cheese, placing a dollop of applesauce on the cheese, and continuing to layer the cakes, cheese, and applesauce until all the stacks are completed. Then place the dish in the oven for about 8 minutes to reheat.
- Just before serving, stir the mustard and 3 tablespoons chives into the sauce, and spoon a little onto each serving plate. Place a potato cake stack on top of the sauce, and finish each stack with another dollop of applesauce. Garnish with remaining chives.
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 LATKES WITH HOMEMADE APPLESAUCE
Latkes are potato pancakes fried in oil, symbolizing the miracle of Hanukkah. Enjoy potato latkes with family and friends during this holiday or any time of the year.
Provided by Alan in SW Florida
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- TO MAKE LATKES: Shred potatoes in a food processor; transfer to a bowl. Add water to cover; let stand 10 minutes. Drain and squeeze well; return potatoes to bowl.
- Stir together potato, eggs and next 4 ingredients until blended.
- Pour oil to a depth of 1/2 inch into a large heavy skillet; heat over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; fry 4 minutes on each side or until golden. Drain on paper towels. Serve with sour cream and Homemade Applesauce, if desired.
- TO MAKE APPLESAUCE: Bring all applesauce ingredients to a boil in a Dutch oven; reduce heat and simmer, stirring once, 45 minutes. Drain; remove and discard cinnamon.
- Process apple mixture in a blender until smooth. Yield: 10 cups.
Nutrition Facts : Calories 589.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 105.8, Sodium 661.8, Carbohydrate 140.3, Fiber 12.2, Sugar 96.9, Protein 7.5
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- To prepare the applesauce: Add the apple, apple cider, and sugar to a medium saucepan and set it over medium-high heat. Once the mixture is boiling, reduce the heat to low and continue cooking, stirring occasionally, until the apples are soft and easily mashed with the back of a fork, 20 to 30 minutes. Pour into a blender and mix until all the apples are mashed and create a smooth puree. For a chunkier sauce with large bits of apples, mash by hand with a masher or the back of a large fork. Put into a small bowl and set aside to cool.
- To prepare the potato pancakes: While the applesauce is cooking, grate the potatoes into a large mixing bowl, using the largest side of a box grater. Cover the grated potatoes completely with water and allow them to soak for about 15 minutes. While the potatoes are soaking, add the grated onion, green onions, eggs, flour, and sparking water to another large bowl. Stir to combine, breaking up any clumps of flour. Set aside.
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