Blue Cheese Potato Pancakes
with Apple Topping
Crispy, pan-fried potato and blue cheese pancakes served with applesauce or canned apple pie filling.
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 accompaniment
- Grate potatoes, rinse in cold water and drain.
- In bowl, mix potatoes, onion, garlic, egg, flour, cornstarch, half the cheese, salt and pepper.
- 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.
- 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 and photograph courtesy of Wisconsin Milk Marketing Board, Inc.