Crispy on the outside, tender on the inside, these classic potato pancakes are a comforting treat. Made with grated potatoes and onion, they're perfect served with a dollop of sour cream or sweet applesauce.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
342cal
12gprotein
50gcarbs
11g
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
Grate and Squeeze Potatoes & Onion
Using the large holes of a box grater, grate the peeled potatoes and onion into a large bowl.
A comforting and simple homemade applesauce, slow-simmered with a warm touch of cinnamon. Perfectly sweet, a little tangy, and so much better than the store-bought version. Great as a side, snack, or dessert.
A surprisingly simple homemade sour cream recipe using just two ingredients. Perfect for topping tacos or baked potatoes, this recipe requires about 24-30 hours of hands-off time for culturing and chilling to achieve a thick, tangy result.
About Potato Pancakes, Cinnamon Applesauce and Sour Cream
Crispy, golden potato pancakes with sweet applesauce & cool sour cream. A fiber-rich brunch, kid-approved!
This german_american dish is perfect for brunch. With 625.31 calories and 12.97g of protein per serving, it's a high-fiber option for your meal plan.
fat
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
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
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
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.
232cal
1gprotein
61gcarbs
1gfat
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
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
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
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
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.
