compliments of: Maureen Ehalt
John D. Miller R.E. Services LLC
Potato Pancakes with Applesauce (Print this Recipe)
These pancakes have a duo personality; they make a hearty breakfast or also serve as a side dish for dinner.
Preparation Time - 25 minutes
Cooking Time - 45 minutes
* 4 whole green apples, cut into eighths
* 2 1/2 cups Apple LIBBY'S JUICY JUICE Premium 100% Juice
* 6 red potatoes, peeled and grated
* 1 onion, peeled and grated
* 1 egg
* 10 tablespoons corn oil, divided
* 1/4 teaspoon salt
* 1 cup sour cream
SIMMER apples (not peeled, cored or seeded) in apple juice for 30 minutes or until very soft. Drain, reserving the liquid. Push apple through sieve and discard peel and seeds. Simmer liquid to reduce by half and stir into applesauce.
COMBINE potato and onion in a large mixing bowl. Beat egg with 2 tablespoons of the corn oil and salt; combine with potato mixture.
POUR enough of the remaining corn oil into a sauté pan to cover bottom with about 1/16 inch of oil. Heat to very hot but not smoking, and drop potato mixture in by heaping tablespoons. Flatten immediately so pancakes are about 4 inches in diameter (smaller pancakes will burn). Try to keep them neatly round. Fry until golden brown, 3 to 5 minutes, flip and brown other side. Drain on paper towels. Serve with applesauce and sour cream.
Serving Size: 8
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