Around lunchtime I was craving French fries - thick, chunky French fries suitable for dipping in mountains of ketchup. While I successfully avoided that temptation and opted for eating the other half of the meatball sub that I had yesterday, I couldn't shake the need to eat something made from a potato for dinner. After getting home from work, I decided that I wanted potato pancakes but was discouraging myself from doing so because I didn't have applesauce. And then I remembered the two Empire apples I had in the refrigerator. Bingo! All of a sudden, I knew exactly how I wanted to make the potato pancakes and I was flying around the kitchen.
Apple Potato Pancakes
- 1 large russet potato
- 1 Empire apple
- 1 extra-large egg, beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Vegetable oil
- Preheat oven to 200°F.
- Peel and grate potato and apple into medium bowl. Squeeze as much of the water and juice out of the grated potato and grated apple.
- Add egg, flour, sugar, salt, and pepper. Stir to combine all ingredients until the flour has been incorporated.
- With hands, form pancakes about 2 inches in diameter and place in a single layer on a plate.
- In a large skillet, heat vegetable oil over medium heat. Place pancakes in skillet, being careful not to crowd the pancakes. Work in batches if necessary.
- Cook pancakes until they achieve a golden brown color, about 2 minutes. Turn pancakes and cook another 2 minutes. Remove pancakes to a baking sheet lined with brown paper to drain.
- While the pancakes are still hot, sprinkle each with a bit of salt. Keep warm in the oven while cooking the Cook remaining pancakes in this manner until the last batch is finished.
- Serve as is or topped with applesauce or sour cream.
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