These potato pancakes and applesauce are so good that I couldn’t stop thinking about them the day after I made them. Perfectly crisp, crunchy, soft, salty, and sweet made these the perfect eating experience. Potato pancakes are obviously amazing because there’s a version from every corner of the globe, each with slight variations. I don’t want to classify these as any specific type but I would stack this cake up against the best of em’. I’ve tooted my own horn enough for now lets move on to the juicy details.
To start off you’re going to want to shred your potatoes using the largest holes of a box grater. Make sure your grated potatoes go into a bowl of cold water to prevent them from oxidizing. This is a chemical reaction that potato starch has when it’s exposed to air casing the taters to turn brown. After you’re all done grating you need to drain all the water from the shredded potatoes then use a cheese cloth/kitchen towel to squeeze out as much liquid as you possibly can.
Mix all of the ingredients together in a large mixing bowl. Coat one of your hands with oil, measure potato mixture using a 1/4 cup, pour potato mixture into your oiled hand and form mixture into a ball then place it gently hot oil. Using your hand or a lightly oiled spatula press the top of the pancake down to form into a disc shape. Be careful! The oil is hot! After cooking for about 5-7 minutes per side then remove the pancake to a paper towel lined dish or a wire rack to remove excess oil.
The applesauce requires minimal effort for maximum results. To prep the apples first peel them, remove the core, and cut them into big chunks. Put the apples and cinnamon sticks in a small pot, cook on low heat. Once the apples begin to break down and release liquid then add the brown sugar. After about 20-30 minutes the apples should be soft enough to mash with a potato masher or if you prefer a less chunky texture you can blend them.
This great triumph didn’t come without some error first. I added a large amount of flour to my first batch and they were dry and would’ve served as a great hockey puck. The trick is to add just enough flour so the raw mixture doesn’t stick to the outside of the mixing bowl. I used four tablespoons for a half pound of potatoes which seemed to be the perfect amount.
|Grate with a box grater|
|Keep in water until you’re ready to use then drain|
|Wring out with a cheese cloth|
- Box grater
- Large mixing bowl
- Measuring cup
- Measuring spoons
- Cheese cloth or kitchen towel
- Non-stick saute pan
- Plastic spatula
- Chef knife
- Cutting board
4 apples, peeled and chunked
2 cinnamon sticks
1/4 cup brown sugar
Cheddar chive potato pancakes
1 lb russet potatoes
2 eggs, beaten
1 cup all purpose flour
1/2 tsp kosher salt
1 cup cheddar cheese
2 tbsp chives, minced
1/2 tsp granulated garlic
Canola or grapeseed oil for frying
- Put the chunked apples and cinnamon sticks into a small pot, turn the heat on low for 15 mins then add brown sugar
- After 20-30 minutes, remove the cinnamon sticks then mash apples with a potato masher or blend
- Chill in the refrigerator or serve warm
Cheddar chive potato pancakes
- Start by shredding potatoes with the large holes on a box grater, place shredded potatoes into cold water as you shred them. Drain shredded potatoes then wring out with a cheesecloth or kitchen towel.
- In a large mixing bowl mix together the potatoes, eggs, flour, salt, cheddar cheese, chives, and granulated garlic
- Pre-heat oil in a non stick saute pan using medium high heat. Reserve a small amount of oil on the side to coat your hands to work with the pancake mixture. Coat one of your hands with oil and use the other hand to scoop using a 1/4 cup. Place the contents of the 1/4 cup into your oiled hand then form into a ball and gently place into the hot oil. Press down the ball to form a disc or use a spatula to press down.
- Cook each side of the pancake for 5-7 minutes until golden brown. Remove from the pan to a paper towel lined dish or a wire rack to drain excess oil.
- Enjoy with applesauce and sour cream