Potato Pancakes with Applesauce, Creme Fraiche & Chives Recipe
The quintessential holiday appetizer, these delicious potato pancakes with all the fixings are courtesy of the wonderful Annie Campbell – she made them for me and I just had to have the recipe. Needless to say, I will definitely be adding them to the menu for this year’s Hanukkah party! XXJKE
- Potato Pancakes with Applesauce, Creme Fraiche + Chives Recipe
Potato Pancakes with Applesauce, Creme Fraiche + Chives Recipe
- Servings: 4 people (2-3 pancakes each)
- Course: Sides, Mains
- 1 batch potato pancakes (see below)
- 1 batch applesauce cinnamon (see below)
- 8 oz 227 g crème fraiche or sour cream
- 1 bunch chives finely diced
Ingredients for the Potato Pancakes From Clinton St. Baking Company Cookbook: Breakfast, Brunch + Beyond
- 4 potato Idaho, large
- lemon juice from 1/2 a lemon
- 2 egg large
- 1/2 cup 118 ml onion finely minced or grated (about half a medium onion)
- 1 1/2 tsp salt
- 1/4 tsp pepper white, ground
- 4 tbsp flour all-purpose (substitute matzo meal if you don't want to use flour)
- 1/4-1/2 cup 59 ml oil canola
Ingredients for the Applesauce (makes 3 cups)
- 8 apple medium large, a mix including Granny Smith or tart green apples
- 2 tbsp butter or earth balance
- 1 tsp cinnamon
- 1/2 cup 118 ml sugar brown, coconut or palm all work well
- 1/2 cup 118 ml water
- lemon juice from 3 lemons
- 1/2 tsp salt Malden of flaky
Peel the potatoes and place them in a bowl of cold water.
Grate the potatoes on the medium or largest holes of a box grater and into a clean bowl (or use the shredding tool of a food processor).
Squeeze the lemon juice over the potatoes and mix it in with your hands (to keep the potatoes from browning).
Using your hands, squeeze the liquid from the shredded potatoes into another bowl and reserve.
In a clean bowl, add the eggs, onion, salt and pepper to the dry shredded potato mixture. Mix in the flour until combined.
Discard the top layer of the reserved potato liquid and save the sludgy starch at the bottom of the bowl. Add the starch back into the potato mixture and mix in with your hands or a spoon.
In a large sauté pan, heat the canola oil to just below the smoking point. Form eight to 12 2-inch pancakes. Sauté four pancakes at a time, making sure that the oil coats them. (You can flatten them with your spatula if you prefer a thinner pancake.)
Once a pancake has golden edges and is partially cooked in the middle, it is ready to be turned. When flipping a pancake, tilt the pan away from you so that the oil doesn’t spray and burn you. Lower the heat so that the pancakes will continue to cook through and won’t burn before they’re done cooking, about another 3 to 4 minutes. When done, remove the pancakes from the pan and place them on a paper-towel- lined plate.
Before cooking the remaining pancakes, remove the excess potato pieces from the pan with a paper towel or spoon.
Serve the pancakes warm or at room temperature with sour cream or applesauce.
To prep apples: Peel all apples and cut into cubes, avoiding the core
To make applesauce: Combine cut apples, butter or earth balance, cinnamon, sugar, water and lemon juice in a saucepan over medium- high heat. Bring to a boil. Reduce heat to medium-low and simmer for 20-40 minutes until apples have broken down and most of the liquid has evaporated. Stir occasionally but not too much. Enjoy.
To Serve: Top hot potato pancakes with warm or room temperature applesauce, a dollop of crème fraiche & chives. Enjoy.