Potato Pancakes With Homemade Applesauce Recipes

Steps:

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

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.

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.;

Steps:

• In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.

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.

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.

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.