Serves 4 to 6; makes 12 to 14 pancakes
Note: From Diane Rossen Worthington.
• 1 medium onion, quartered
• 2 eggs
• 2 medium baking potatoes, peeled and cut into 2-in. cubes
• 1 Gala or Honeycrisp apple, peeled and cut into 2-in. cubes
• Salt
• Freshly ground pepper
• 3 tbsp. flour
• 1/2 tsp. baking powder
• Vegetable oil for frying
• Maple cinnamon applesauce (recipe follows)
• Sour cream, for serving
Directions
Purée the onion and eggs together in a food processor until smooth and fluffy. Add the potatoes and apple cubes, and pulse until the mixture is finely chopped but still retains some texture. Add the salt, pepper, flour and baking powder, and quickly process to combine. Do not overprocess.
Pour the batter into a medium-sized mixing bowl. Let the batter sit for 15 minutes, covered with plastic wrap, to prevent discoloration.
Heat 3/4 inch of oil in a large nonstick skillet on medium-high heat. Pour a tablespoon of batter into the skillet to test the oil. If it is hot enough, the pancake will begin to sizzle and brown. Spoon tablespoons of the batter in the skillet, making sure that there's a little room between each pancake. Flatten them with the back of a spoon and use the spatula to round out the sides, if necessary. Fry the pancakes until they are golden brown on one side, then turn them and brown the other side.
Transfer the pancakes to a baking sheet lined with 2 layers of paper towels. Allow the excess oil to drain. If serving immediately, place the pancakes on a platter and serve with the maple cinnamon applesauce and sour cream. To keep warm, place cooked pancakes on a baking sheet and heat them in a 225-degree oven.
To make ahead: To freeze the potato pancakes, lay them on a double sheet of aluminum foil and enclose the pancakes tightly in the foil. Make sure the pancakes are cool and then place on a flat surface in the freezer. When ready to serve, preheat the oven to 425 degrees and place the foil packets on a baking sheet. Remove the top sheet so that the pancakes will bake easily. Bake the frozen pancakes for 5 to 8 minutes until they are hot, brown and crispy.
Makes about 4 cups.
Note: The applesauce can be prepared up to a week ahead, covered and refrigerated. From Diane Rossen Worthington.
• 3 Gala or Honeycrisp apples, peeled, cored, and cut into 2-in. chunks
• 3 Pippin or Granny Smith apples, peeled, cored, and cut into 2-in. chunks
• 6 tbsp. maple syrup
• 1 tbsp. cinnamon
1 tbsp. fresh lemon juice
Directions
Place all ingredients in a heavy non-aluminum large saucepan over medium heat. Cover and simmer for about 12 minutes, or until the apples are slightly softened.
Uncover and continue cooking, stirring occasionally to break up the large pieces, for 7 to 10 minutes, or until the apples are soft but there is still some texture. Adjust the seasoning with more syrup, ground cinnamon, and/or lemon juice. Remove from the heat, let cool and chill before serving.
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