Fried Perch, Potato Pancakes and Cinnamon Applesauce

Ingredients

• 2 lb Russet Potatoes (about 4 medium, peeled)
• 1 medium Yellow Onion (peeled)
• 1 large Large Egg (lightly beaten)
• 0.25 cup All-Purpose Flour (or matzo meal for a traditional texture)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Vegetable Oil (for shallow frying, or as needed)

Instructions

1. 1

   Grate and Squeeze Potatoes & Onion

   • Using the large holes of a box grater, grate the peeled potatoes and onion into a large bowl.
   • Immediately transfer the grated mixture to a clean kitchen towel, cheesecloth, or a fine-mesh sieve.
   • Gather the towel and twist tightly, squeezing out as much liquid as possible over a separate bowl. This step is critical for achieving crispy pancakes. Let the squeezed liquid sit for 5 minutes.
   • Carefully pour off the water from the bowl, leaving the white potato starch at the bottom. Scrape this starch and add it back to the dry potato-onion mixture. Return the mixture to your large bowl.
2. 2

   Form the Pancake Batter

   • To the bowl with the grated mixture and reserved starch, add the lightly beaten egg, all-purpose flour, salt, and black pepper.
   • Use a fork to mix everything together until just combined. Do not overmix. Work quickly to prevent the potatoes from oxidizing and turning grey.
3. 3

   Shallow-Fry the Pancakes

   • Pour oil into a large, heavy-bottomed skillet (like cast iron) to a depth of about 1/4 inch. Heat over medium-high heat until the oil shimmers and a small drop of batter sizzles instantly (about 350°F / 175°C).
   • Carefully drop heaping tablespoons of the batter into the hot oil. Use the back of the spoon to flatten each mound into a pancake about 1/4 to 1/2 inch thick.
   • Do not overcrowd the pan; work in batches of 3-4 pancakes at a time to maintain the oil temperature.
   • Fry for 3-5 minutes per side, until the edges are deep golden brown and crispy. Adjust the heat as needed to ensure they cook through without burning.
4. 4

   Drain and Serve

   • Using a slotted spatula, transfer the cooked pancakes to a wire rack set over a baking sheet to drain. This keeps them crispy on all sides.
   • If desired, sprinkle with a little extra salt while they are still hot.
   • Serve immediately with your favorite toppings, such as applesauce or sour cream.

Ingredients

• 1360 g Apples (About 3 lbs or 6-7 medium apples. A mix of sweet and tart is best.)
• 0.5 cup Water
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.25 cup Light Brown Sugar (Packed. Adjust to taste based on apple sweetness.)
• 1 tsp Ground Cinnamon
• 0.125 tsp Salt (A small pinch to enhance flavor.)

Instructions

1. 1

   Prepare the Apples (15 minutes)

   • Wash the apples thoroughly.
   • Using a vegetable peeler, peel the skin from all the apples.
   • Carefully cut the apples away from the core and chop them into rough 1-inch chunks. Uniformity is not critical as they will cook down.
2. 2

   Simmer the Ingredients (20-25 minutes)

   • Place the apple chunks into a large, heavy-bottomed pot or Dutch oven.
   • Add the water, lemon juice, packed light brown sugar, ground cinnamon, and salt.
   • Stir well to combine and coat the apples evenly with the spices and sugar.
   • Bring the mixture to a boil over medium-high heat.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes.
   • Stir occasionally to prevent the bottom from scorching. The apples are ready when they are very tender and fall apart easily when poked with a fork.
3. 3

   Mash to Desired Consistency (2-3 minutes)

   • Remove the pot from the heat.
   • For a rustic, chunky applesauce, use a potato masher directly in the pot to break down the apples.
   • For a smoother texture, use an immersion blender and blend until you reach your desired consistency.
   • Alternatively, you can carefully transfer the cooked apples to a regular blender or food processor for an ultra-smooth puree. Be cautious when blending hot liquids.
4. 4

   Cool and Serve

   • Taste the applesauce and adjust sweetness or cinnamon if desired.
   • Allow the applesauce to cool slightly before serving. It can be enjoyed warm, at room temperature, or chilled from the refrigerator.