Apple & Potato Pancakes
Servings: about 36
Ingredients:
2 small baking potatoes, about ½ pound
1 large egg
½ tsp salt
¼ tsp ground black pepper
1 Ambrosia Gold® apple, peeled, cored and grated
¼ cup finely chopped green onion
2 Tbsp finely chopped fresh parsley
2 tsp flour
Vegetable oil, for frying
½ cup créme fraiche, or sour cream
Directions:
Several hours before serving, peel potatoes and slice in half.
Place in small saucepan and cover with water; heat to boiling. Cook ten minutes; drain and refrigerate potatoes until cold.
In large bowl, beat together egg, salt and pepper.
Add apple, green onion and parsley.
Coarsely grate chilled potatoes; stir into apple mixture with flour.
In large skillet, heat 2 tablespoons oil over medium heat.
Measuring 1 tablespoon for each pancake, fry potato-apple mixture until golden brown, about 3 minutes each side, flattening pancakes slightly with back of fork.
Add more oil to skillet when necessary.
Drain pancakes on paper towel.
Serve warm with créme fraiche or sour cream.
Recipe courtesy of Washington Apple Commission