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Seriously Simple: Make crispy potato-apple pancakes using this no-fail method

By Diane Rossen Worthington, Tribune Content Agency on

Salt

Freshly ground pepper

3 tablespoons all-purpose flour

1/2 teaspoon baking powder

Vegetable oil for frying

Maple cinnamon applesauce (recipe follows)

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Sour cream, for serving

1. Puree the onion and eggs together in a food processor until smooth and fluffy. Add the potatoes and apple cubes, and pulse until the mixture is finely chopped but still retains some texture. Add the salt, pepper, flour and baking powder, and quickly process to combine. Do not over process.

2. Pour the batter into a medium-sized mixing bowl. Let the batter sit for 15 minutes, covered with plastic wrap, to prevent discoloration.

3. Heat 3/4-inch of oil in a large non-stick skillet on medium-high heat. Pour a tablespoon of batter into the skillet to test the oil. If it is hot enough, the pancake will begin to sizzle and brown. Spoon tablespoons of the batter in the skillet, making sure that there's a little room between each pancake. Flatten them with the back of a spoon and use the spatula to round out the sides, if necessary. Fry the pancakes until they are golden born on one side, then turn them and brown the other side

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