A no fail method for Crispy Potato-Apple Pancakes
Potato pancakes are a wonderful dish year-round.
This version combines the Idaho russet with diced apple. The starch and moisture in the russet potato help the pancakes keep their shape and fry crisply, while the apple adds a faint sweet flavor.
Crispy Potato-Apple Pancakes
1 medium-size onion, quartered
2 large eggs
2 medium-size baking potatoes, peeled and cut into 2-inch cubes
1 Gala apple, peeled and cut into 2-inch cubes
Salt and freshly ground black pepper, to taste
3 tablespoons flour
1⁄2 teaspoon baking powder
Vegetable oil for frying
Maple Cinnamon Applesauce (see recipe)
Sour cream, for serving
Puree the onion and eggs together in a food processor until smooth and fluffy. Add the potatoes and apple, and pulse until the mixture is finely chopped but still retains some texture. Add the salt, pepper, flour and baking powder, and quickly process to combine. Do not overprocess. Pour the batter into a medium-size mixing bowl.
Let the batter sit for 15 minutes, covered with plastic wrap to prevent discoloration.
Heat 3⁄4-inch of oil in a large, nonstick skillet on medium-high heat. Pour a tablespoon of batter into the skillet to test the oil. If it is hot enough, the pancake will begin to sizzle and brown. Spoon tablespoons of the batter into the skillet, making sure that there is a little room between each pancake. Flatten them with the back of a spoon and use the spatula to round the sides, if necessary. Fry the pancakes until they are golden brown on one side, and then turn them and brown the other side
Transfer the pancakes to a cookie sheet lined with two layers of paper towels. Allow the excess oil to drain. If serving immediately, place the pancakes on a platter and serve with Maple Cinnamon Apple-sauce and sour cream.
Serves 4 to 6 (makes 12 to 14 pancakes).
Maple Cinnamon Applesauce
3 Gala apples, peeled, cored and cut into 2-inch chunks
3 pippin or Granny Smith apples, peeled, cored and cut into 2-inch chunks
6 tablespoons maple syrup, more, if desired
1 tablespoon cinnamon, more, if desired
1 tablespoon fresh lemon juice, more, if desired
Place the ingredients in a heavy, nonaluminum, large saucepan over medium heat. Cover and simmer for about 12 minutes, or until the apples are slightly softened.
Uncover and continue cooking, stirring occasionally to break up the large pieces, for 7 to 10 minutes, or until the apples are soft but there is still some texture.
Adjust the seasoning with more syrup, cinnamon and/or lemon juice, if desired. Remove from the heat, let cool, and chill before serving.
Makes about 4 cups.
Diane Rossen Worthington is the author of 20 cookbooks, and also a James Beard award-winning radio-show host.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Thousands attend Vandergrift Light-Up Night, Christmas parade
- Tarentum restaurant closes to repair brick damage
- In Steelers-Saints game, all eyes on Brown-Lewis matchup
- Mirai debut brings fuel cell future closer
- Hempfield Area High School senior Richason creates Before I Die wall in Greensburg
- Trib real estate writer Spatter ‘worked right to the end’
- Artists fill Valley home for one-day ‘Handmade Christmas’ sale
- Bridge over Youghiogheny River coming into downtown Connellsville is renamed
- ‘Boo-boo bus’ stuffed for kids
- Allegheny man Wedel charged with baseball bat, knife attack on former roommate
- Kurdish fighters in shattered Syrian town of Kobani confident of ISIS defeat