Potato Pancakes With Applesauce And Sour Cream Recipes

POTATO PANCAKES I

Steps:

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

GERMAN POTATO PANCAKES (KARTOFFELPUFFER)

Steps:

• Gather the ingredients.
• Wash, peel, and coarsely grate the potatoes.
• Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze out as much of the liquid as you can into a bowl.
• Let the liquid stand a few minutes, then carefully spoon out and discard the top layer of liquid, leaving the potato starch at the bottom of the bowl.
• Add the potatoes back to the starch.
• Grate the onion over the potatoes.
• Add the salt, pepper, nutmeg, and egg. Mix thoroughly.
• Heat the oil over medium-high heat in a large skillet, preferably nonstick, until it begins to shimmer.
• Drop about 1/2 cup of potato mixture into the hot oil and flatten with the back of a spoon. Fry, undisturbed, 4 to 5 minutes on each side or until golden brown.
• Drain on paper towels, and serve hot with applesauce and sour cream, if you like. Garnish with parsley, if desired.

POTATO PANCAKES WITH APPLESAUCE AND SOUR CREAM

Steps:

• 1. To make the applesauce in medium pan, mix the apples, 1/4 cup water, 2 Tbsp. sugar the lemon zest and juice and the cinnamon stick. Bring to boil over medium heat, stirring occasionally to dissolve the sugar. Cover and reduce the heat to medium low. Cook,stirring occasionally til apples become tender and break down into a sauce, about 15 minutes. Taste and stir in more sugar if desired. Remove cinnamon stick. Set aside. To make the pancakes, preheat oven to 200. Line a rimmed baking sheet with wire rack. Line another rimmed baking sheet with paper towels. Using a food processor fitted with the shredding dish, or the large holes of a box grater, shred potatoes, then the onion. handful at a time, squeeze the potato mixture to remove as much moisture as possible, reserving the liquid in a small bowl and transferring the squeezed potato mixture to larger bowl. Don't be concerned if potatoes discolor. Let liquid stand for a couple of minutes. Pour off and discard the reddish liquid, reserving the potato starch in bottom of bowl. Scrape potato starch into the shredded potato mixture. Add the eggs, bread crumbs, 1 tsp. salt and 1/4 tsp. pepper. Mix well. Pour oil to a depth of about 1/4 inch into large heavy skillet and heat over medium high heat til oil shimmers. For each pancake, spoon about 1/4 cup of the potato mixture into oil and spread into a round. Cook til bottoms are golden brown, about 2 1/2 minutes. turn the pancakes and cook the other side are brown, about 2 1/2 minutes more. Transfer to rack and keep warm in oven. Repeat til all potato mixture is used, adding more oil as needed. Just before serving, transfer pancakes to paper towels lined baking sheet to briefly drain. Serve at once with applesauce and sour cream on the side. Garnish with green onions if desired. Makes 4 servings.

POLISH POTATO PANCAKES

Steps:

• Line a baking sheet with parchment paper then place in a 200° oven. You'll transfer the Potato Pancakes to this baking sheet to keep them warm.
• Lightly beat the eggs in a medium to large bowl then set aside.
• Peel the potatoes and onions then cut into cubes. Add potatoes and onions to a food processor (or blender) and grate. NOTE: if you're using a box grater, peel the potatoes and onions but leave whole to grate.
• After the potatoes and onions are grated drain any excess moisture then add the potato mixture to the eggs. Season with salt and pepper then stir to combine.
• Gradually stir 3-4 tablespoons of flour into the batter to bind it (you want the batter on the thin side).
• Heat 2-3 tablespoons of oil in a large skillet (enough to cover the bottom of the skillet) over medium to medium-high heat until the oil starts to shimmer (NOT smoke). The amount of oil you use will depend upon the size of your skillet.
• Using a 1/4 cup measuring cup scoop the batter into the hot skillet forming the pancakes. Gently spread the batter using the back of the same measuring cup until the thickness of the pancake is about 1/2″.
• Fry 3 minutes or until the bottoms are golden then turn, pressing down on them lightly with a spatula and cook another 3 minutes or until golden.
• Transfer the pancakes to the baking sheet, (optional) lightly blot with paper towels then place in the oven to keep warm while you start the next batch.
• Repeat with the remaining batter until the pancakes are all cooked then serve right away.

JEWISH CRISPY POTATO PANCAKES (LATKES)

Steps:

• Using a food processor or a handheld grater, grate the potatoes on the large-holed blade, or side of the grater. Place the grated potatoes into a large bowl, and let them sit while they release their liquid.
• In another large bowl, mix the eggs and minced onion. With your hands grab handfuls of the grated potato and squeeze over the bowl with all the potatoes in them, squeezing out as much liquid as possible back into the bowl. Transfer the squeezed potatoes into the bowl with the eggs. Repeat until all of the potatoes have been squeezed and transferred. Stick your finger into the liquid left in the other bowl. You'll feel a firm layer of potato starch at the bottom. What you need to do is carefully pour off the liquid and then scrape up all that valuable starch from the bottom of the bowl and mix it well with the egg and potato mixture (best to use your hands). This natural starch helps bind together the potatoes. If there is only a tablespoon or two of the starch, you'll also want to blend in the matzoh meal or flour. Add salt and pepper (be liberal, the pancakes will be quite bland without enough seasoning).
• In a large skillet (or use two large skillets to make the cooking go faster), heat a couple of tablespoons of olive oil and a teaspoon or so of butter over medium heat until the butter has melted and the fat is hot. Swirl the pan, and then add spoonfuls of the potato mixture-as big or small as you wish-and gently press them into round flat shapes in the pan. Cook until golden brown and crisp for about 4 to 5 minutes on each side. You'll need to keep a close eye on the heat; too low and they won't brown properly, too high and the oil will start smoking. Adjust it as needed.
• Drain briefly on paper towels, and transfer to a serving platter. Repeat until all of the potato mixture is used up, adding more oil and bits of butter as you need it (periodically you may want to dump out the pan, give it a quick wipe, and start over if you're finding that the oil is getting kind of dark and that too many bits of charred potato and onion are floating around). The potatoes will continue to release liquid as they sit; as you get to the bottom of the bowl, just give the potato mixture a quick squeeze before putting it in the hot pan to avoid splattering. And they will also start turning darker as they site, but when you cook them up it won't be very noticeable.
• Serve warm with applesauce and sour cream.

SOUR CREAM AND CHIVE POTATO PANCAKES

Steps:

• Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
• Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
• Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
• Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.

POTATO PANCAKES

Steps:

• Heat your frying pan on medium - medium high heat. Wash, peel and chop the potatoes in to large pieces. Roughly chop the onions. Place potatoes, onions and all the rest of the ingredients in a food processor. Pour oil into hot pan until it's between 1/8 - 1/4 of an inch deep. When oil is actively shimmering, it's ready.
• Blend all the ingredients together for 2 - 4 minutes, until no large chunks remain. Using a large spoon, drop spoonfuls of batter into the hot oil and fry until edges are golden brown and the potato pancake is stiff when flipping over. Only flip once. Fry the second side for about a minute. If needed, test flip one in the oild to make sure it's golden brown underneath.
• Place finished potato pancakes onto a wire cooling rack lined with paper towels to absorb excess oil.
• Serve hot with a side of apple sauce, sour cream or a sprinkling of sugar.

SWEET POTATO PANCAKES WITH APPLESAUCE AND DILL SOUR CREAM

Steps:

• Grate the sweet potatoes and onion on the coarse holes of a box grater directly into a large bowl. Add the flour, thyme, paprika, eggs, 1 teaspoon salt and a generous grinding of pepper. Mix well to combine.
• Heat about 1/2 inch of vegetable oil in a large nonstick or cast-iron skillet over medium heat. The oil is ready when you stick a shred of sweet potato in and it sizzles immediately. Scoop out the batter with a 1/3-cup measure and press firmly into thin patties, about 4 inches in diameter and about 1/4 inch thick. Set the patties on a parchment-lined baking sheet. You should have 8 to 10 patties.
• Slide as many patties as will fit comfortably into the oil. Fry the patties until cooked through and golden brown on both sides (flip carefully with a spatula and fork or spoon to help guide them without splashing the oil), 3 to 4 minutes per side. Drain on a paper towel-lined baking sheet. Repeat with the remaining patties. (You can keep the first batch warm in the oven at 250 degrees F, if you like, while you cook the rest.) Season with salt while still warm.
• To serve, combine the sour cream and dill in a small serving bowl. Serve the warm pancakes with the dill sour cream and a dish of applesauce.