Apple Potato Pancakes
As soon as I discovered that my Gordon Ramsey cookbook had arrived this morning, I began to think about what I wanted to make for dinner. I had to restrain myself from flipping through the whole thing as I drank my morning cup of coffee and can't wait until I have some time to explore the recipes Chef Ramsey offered.
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
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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
Printable Recipe
INGREDIENTS
INGREDIENTS
- 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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I've never heard of adding grated apple to potato pancakes. Did they still get crispy? It sounds wonderful!
ReplyDeleteMaggie - Yes, even with the grated apple, the potato pancakes crisped up beautifully! The key is to get as much water out of the potatoes and as much juice out of the apple as possible before combining with the other ingredients.
ReplyDeleteI think I'll try using a different apple the next time I make this recipe, though. While the flavor of the Empire apple was there, I think it was a bit too subtle. I'm wondering which apple would produce the right balance of flavors.
Thoughts?