Potato Pancakes with Applesauce and Sour Cream

Lynnda Cloutier


These are irresistible, crispy edges potato pancakes make the traditional way, with a dollop of sour cream and applesauce. Nearly any apple will work for the sauce...Jonathan, Golden Delicious all are good. Just taste and adjust the amount of sugar as needed.Source unknown

pinch tips: Perfect Bacon Every Time





2 lbs. apples, peeled, cored and cut into cubes
3 tbsp. sugar or to taste
finely grated zest of 1 lemon
2 tbsp. fresh lemon juice
2 inch cinnamon stick


2 lbs. russet potatoes, peeled
1 yellow onion
2 large eggs, beaten
2 tbsp. dried bread crumbs or matzo meal
kosher salt and freshly ground black pepper
canola oil for frying
sour cream for serving
2 green onions, white and green parts, thinly sliced, optional

Directions Step-By-Step

To make the applesauce in medium pan, mix the apples, 1/4 cup water, 2 Tbsp. sugar the lemon zest and juice and the cinnamon stick. Bring to boil over medium heat, stirring occasionally to dissolve the sugar. Cover and reduce the heat to medium low. Cook,stirring occasionally til apples become tender and break down into a sauce, about 15 minutes. Taste and stir in more sugar if desired. Remove cinnamon stick. Set aside. To make the pancakes, preheat oven to 200. Line a rimmed baking sheet with wire rack. Line another rimmed baking sheet with paper towels. Using a food processor fitted with the shredding dish, or the large holes of a box grater, shred potatoes, then the onion. handful at a time, squeeze the potato mixture to remove as much moisture as possible, reserving the liquid in a small bowl and transferring the squeezed potato mixture to larger bowl. Don’t be concerned if potatoes discolor. Let liquid stand for a couple of minutes. Pour off and discard the reddish liquid, reserving the potato starch in bottom of bowl. Scrape potato starch into the shredded potato mixture. Add the eggs, bread crumbs, 1 tsp. salt and 1/4 tsp. pepper. Mix well. Pour oil to a depth of about 1/4 inch into large heavy skillet and heat over medium high heat til oil shimmers. For each pancake, spoon about 1/4 cup of the potato mixture into oil and spread into a round. Cook til bottoms are golden brown, about 2 1/2 minutes. turn the pancakes and cook the other side are brown, about 2 1/2 minutes more. Transfer to rack and keep warm in oven. Repeat til all potato mixture is used, adding more oil as needed. Just before serving, transfer pancakes to paper towels lined baking sheet to briefly drain. Serve at once with applesauce and sour cream on the side. Garnish with green onions if desired. Makes 4 servings.

About this Recipe

Course/Dish: Other Breakfast, Pancakes