Potato Pancakes with Applesauce
These pancakes have a duo personality; they make a hearty breakfast or can be served as a side dish for dinner.
4 whole green apples, cut into eighths
2 1/2 cups Apple Flavor LIBBY'S® JUICY JUICE® 100% Juice
6 red potatoes, peeled and grated
1 onion, peeled and grated
1 large egg
10 tablespoons corn oil - divided use
1/4 teaspoon salt
Sour cream for accompaniment
- For Applesauce: Simmer apples (not peeled, cored or seeded) in apple juice for 30 minutes or until very soft. Drain, reserving the liquid. Push apple through sieve and discard peel and seeds. Simmer liquid to reduce by half and stir into applesauce.
- For Potato Pancakes: In a large mixing bowl, combine potato and onion. Beat egg with 2 tablespoons of the corn oil and salt; combine with potato mixture.
- Pour enough of the remaining corn oil into a sauté pan to cover bottom with about 1/16 inch of oil. Heat to very hot but not smoking, and drop potato mixture in by heaping tablespoons. Flatten immediately so pancakes are about 4 inches in diameter (smaller pancakes will burn). Try to keep them neatly round. Fry until golden brown, 3 to 5 minutes, flip and brown other side. Drain on paper towels. Serve with applesauce and sour cream.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.