Best 2 Potato And Apple Pancakes Recipes

Potato and apple pancakes, also known as Kartoffelpuffer or Reibekuchen, are a delightful and versatile dish that combines the savory flavors of potatoes with the sweet and tangy taste of apples. These pancakes are a staple in many cuisines around the world and can be enjoyed for breakfast, lunch, or dinner. With their crispy exterior and fluffy interior, potato and apple pancakes are a perfect comfort food that can be easily customized to suit your taste preferences. Whether you prefer them savory or sweet, topped with your favorite condiments or served alongside a variety of side dishes, these pancakes are sure to become a family favorite.

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POTATO AND APPLE PANCAKES

Potato and Apple Pancakes image

I just love potato pancakes and this recipe is a twist on the norm, serve with applesauce or sour cream.

Provided by BlueHyacinth

Categories Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 egg
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 apple
1 lb potato (about 3)
2 tablespoons oil

Steps:

Heat oven to 250°.
Beat together the egg, flour, salt and pepper.
Peel and chop the apple.
Peel the potatoes and grate them.
Stir the apple and potatoes into the egg mixture.
Heat 1 Tbsp of the oil in a large frying pan over medium heat.
Pour in about 1/2 cup of batter for each pancake and flatten.
Fry as many pancakes as you can at a time without crowding.
Cook them until golden, 3-4 minutes a side.
Keep the pancakes warm in the oven while cooking the remainder.
Add the remaining oil as needed.

Nutrition Facts : Calories 99.2, Fat 4.1, SaturatedFat 0.7, Cholesterol 26.4, Sodium 303.1, Carbohydrate 13.9, Fiber 1.7, Sugar 2.3, Protein 2.2

POTATO-APPLE PANCAKES WITH SMOKED SALMON AND HORSERADISH

Potato-Apple Pancakes with Smoked Salmon and Horseradish image

Categories Potato Appetizer Fry Hanukkah Horseradish Apple Salmon Winter Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 16

Number Of Ingredients 16

Ingredients

1 pound russet potatoes, peeled, cut into 1 1/2-inch pieces
1 medium onion, peeled, quartered
1 2-inch cube peeled celery root (celeriac)
1 medium Granny Smith apple (unpeeled), quartered, cored
1 large egg
1 green onion, finely chopped
1 tablespoon chopped fresh marjoram
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup all purpose flour
Vegetable oil (for frying)
garnish
1 8-ounce container crème fraîche or sour cream
2 tablespoons drained prepared white horseradish
8 ounces thinly sliced smoked salmon
Chopped fresh chives

Steps:

Preheat oven to 325°F. Place baking sheet in oven. Place colander in large bowl. Line colander with kitchen towel. Using processor fitted with shredding blade, coarsely grate potatoes, onion, celery root and apple at the same time. Transfer potato mixture to towel. Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid. Place potato mixture, egg, green onion, marjoram, salt and pepper in same bowl; toss to blend. Mix in flour.
Pour enough vegetable oil into heavy large skillet to cover bottom. Heat oil over medium-high heat. Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake. Using bottom of metal spatula, flatten each mound to 3-inch round. Fry until cooked through and crisp, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl.
Mix crème fraîche and horseradish in small bowl. Arrange 2 pancakes on each plate. Garnish pancakes with dollop of horseradish cream and smoked salmon. Sprinkle with chives and serve.

Tips:

Choose the Right Potatoes: Starchy potatoes, like russets or Yukon Golds, are best for potato pancakes because they hold their shape well when grated.
Use Fresh Apples: Fresh apples add a sweet and tangy flavor to the pancakes. Choose apples that are firm and crisp, such as Granny Smith or Honeycrisp.
Grate the Potatoes and Apples Finely: This will ensure that the pancakes are evenly cooked and have a tender texture.
Squeeze Out Excess Liquid: Use a cheesecloth or kitchen towel to squeeze out as much liquid as possible from the grated potatoes and apples. This will help prevent the pancakes from becoming soggy.
Use a Well-Seasoned Pan: A well-seasoned cast iron skillet or nonstick skillet is ideal for cooking potato pancakes. Make sure the pan is hot before adding the pancake batter.
Cook the Pancakes Over Medium Heat: Cooking the pancakes over medium heat will help them cook evenly and prevent them from burning.
Flip the Pancakes Carefully: Potato pancakes are delicate, so flip them carefully with a spatula. Avoid using a fork, as this can easily break the pancakes.
Serve the Pancakes Immediately: Potato pancakes are best served immediately after cooking. You can garnish them with sour cream, applesauce, or your favorite toppings.

Conclusion:

Potato and apple pancakes are a delicious and easy-to-make breakfast, lunch, or dinner recipe. With a few simple ingredients and a little bit of time, you can create a hearty and satisfying meal that the whole family will enjoy. Experiment with different seasonings and toppings to find your favorite way to enjoy potato and apple pancakes.

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