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Apple Potato Pancakes
These sweet-savory pancakes are a great snack, appetizer or light lunch. Plus, they go great with a variety of toppings so they’re always interesting. Try and come up with a new topping for your family to enjoy, too!
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To hold these pancakes warm while guests or your family arrive, put them in an oven at 325°F, layered with paper towels, for up to 45 minutes.
- 2 cup(s) peeled, grated russet potatoes
- 1 cup(s) New Crop Ambrosia or New Crop Honeycrisp apples, peeled and grated
- 1/3 cup(s) chopped chives or green onions
- 1 tsp. minced garlic
- 1 tsp. dried thyme
- 2 good pinches nutmeg
- 1 egg, plus 1 yolk, beaten
- 1/2 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 3 Tbsp. fine cornmeal or all-purpose flour
- 1 1/2 cup(s) peanut or vegetable oil
- Sour cream mixed with honey; cream cheese and smoked salmon; or sour cream and applesauce for toppings
- Combine potatoes, apples, chive or green onions, garlic, thyme and nutmeg in a large bowl.
- Add egg, yolk, salt and pepper. Toss with a fork to mix.
- Sprinkle the cornmeal or flour over the mixture, one spoonful at a time to incorporate, just until the mixture is dry enough to hold together.
- Heat oil in a heavy cast-iron skillet on medium-high heat or in an electric frying pan until it reaches 350°F. (This is almost a deep-frying procedure so the oil should be at least 1/12; inches deep.)
- Press and drain about 1 tablespoon of the apple-potato mixture together at a time using a slotted spoon and a fork (or two forks).
- Immediately slip apple-potato mixture into the hot oil and flatten to form a pancake. Don't overcrowd the pan. Use tongs or a spatula to turn over and brown evenly, about 2 minutes per side. Transfer to a cookie sheet lined with paper towels.
- Serve immediately with a dollop of desired topping.