Provided by Bobby Flay
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- On a box grater, coarsely shred the onion and potato. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine.
- In a large cast-iron skillet, heat 2 tablespoons oil until shimmering. Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon. Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potatoes, adding more oil to the skillet as needed.
- Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche.
- Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
- To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.;
- Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.;
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Wahab Choudhary
[email protected]I made these potato pancakes for a party and they were a huge hit! Everyone loved them.
Manjula Devi
[email protected]These potato pancakes were delicious! I loved the crispy texture and the flavorful filling.
Christopher Magee
[email protected]These potato pancakes were a bit bland. I think I'll add some more seasoning next time.
Edward Musonda
[email protected]I'm not a big fan of potato pancakes, but these were pretty good. The applesauce and creme fraiche really made them.
elvis abumere
[email protected]These potato pancakes were a great way to use up leftover mashed potatoes. They were easy to make and turned out perfectly crispy.
Emmanuel Joshua
[email protected]The potato pancakes were delicious, but the applesauce was a bit too tart for me. I'll try using a sweeter apple next time.
Fousena ebere
[email protected]These potato pancakes were a bit too greasy for my taste. I think I'll try baking them next time.
Tanveer Ahmad Saeed
[email protected]Loved the combination of flavors in this dish. The potato pancakes were crispy and flavorful, and the applesauce and creme fraiche were the perfect complements.
Hunt G
[email protected]These potato pancakes were easy to make and turned out great! I used a food processor to shred the potatoes and it worked perfectly. Served with applesauce and creme fraiche.
Harley Austin
[email protected]I made these potato pancakes for brunch and they were delicious! The applesauce and creme fraiche added a nice sweetness and tang.
Husnan Ahmad
[email protected]These potato pancakes were a hit with my family! The Granny Smith applesauce and cinnamon creme fraiche were the perfect accompaniments.