Crispy, pan-fried potato and blue cheese pancakes served with applesauce or ready-to-use apple pie filling.

Wisconsin Blue Cheese Potato Pancakes with Apple Topping

12 ounces potatoes
1 small onion, chopped
1 clove garlic, minced
1 large egg, lightly beaten
1/4 cup all-purpose flour
1 teaspoon cornstarch
8 ounces Wisconsin Blue cheese, crumbled
1 teaspoon salt
1 teaspoon white pepper
Butter and vegetable oil, for frying
Prepared applesauce or apple pie filling, for topping

1. Grate potatoes, rinse in cold water and drain.
2. In bowl, mix potatoes, onion, garlic, egg, flour, cornstarch, half the cheese, salt and pepper.
3. Preheat large skillet. Add enough butter and oil to coat skillet. Scoop 1/4 cup portions potato mixture into skillet; flatten slightly. Fry until golden brown, turning once. Repeat with remaining batter, adding butter and oil to skillet as needed.
4. For each serving, sprinkle 1/4 of remaining cheese onto plate. Top with 3 pancakes. Accompany with desired apple topping. Serve hot.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.