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POTATOES - Potato Pancakes :]> with Chunky Granny Smith Applesauce and Cinnamon Creme Fraiche :]>
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Recipe courtesy Bobby Flay | |
| 1 small | onion, peeled |
| 1 large | baking potato,, (about 1 pound), peeled |
| 1/4 cup | all-purpose flour |
| 1 teaspoon | kosher salt |
| 1/4 teaspoon | freshly ground pepper |
| 1 large | egg, lightly beaten |
| Pinch | baking powder |
| Canola oil, for frying | |
Chunky Granny Smith Applesauce, recipe follows
Cinnamon Creme Fraiche, recipe follows
DIRECTIONS
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.
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