CLASSIC APPLESAUCE RECIPE RECIPES

Name: Classic Potato Pancakes
Yield: Makes about 24 pancakes
Ingredients: 1 medium onion, peeled; 4 large Idaho or russet potatoes (about 3½ pounds), peeled; 2 large eggs; 2 tablespoons all-purpose flour; Kosher salt and freshly ground black pepper; 6 tablespoons vegetable oil; 6 tablespoons unsalted butter; Applesauce and/or sour cream, for serving

CLASSIC POTATO PANCAKES RECIPE | EPICURIOUS

Classic Potato Pancakes Recipe | Epicurious image

These savory potato pancakes are fried in butter and oil for a crisp, golden-brown crust. Serve with applesauce or sour cream at your next holiday gathering.

Provided by Andrew Friedman

Total Time 1 hour

Cook Time 1 hour

Yield Makes about 24 pancakes

Number Of Ingredients 8

Ingredients

1 medium onion, peeled
4 large Idaho or russet potatoes (about 3½ pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving

Steps:

Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant ¼-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.

APPLESAUCE RECIPE - BETTYCROCKER.COM - RECIPES …

Applesauce Recipe - BettyCrocker.com - Recipes … image

Four ingredients and two steps is all you need to make this applesauce – ready in 20 minutes.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 5 minutes

Yield 6

Number Of Ingredients 5

Ingredients

4 medium cooking apples (1 1/3 lb), peeled, cut into fourths and cored
1/2 cup water
1/4 cup packed brown sugar or 3 to 4 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

In 2-quart saucepan, heat apples and water to boiling over medium heat, stirring occasionally; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally to break up apples, until tender.
Stir in remaining ingredients. Heat to boiling. Boil and stir 1 minute. Cover and refrigerate until serving. Store covered in refrigerator.

Nutrition Facts : Calories 90 , CarbohydrateContent 22 g, CholesterolContent 0 mg, FiberContent 2 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 5 mg

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