Potato Pancakes with Chunky Granny Smith Applesauce and Cinnamon Creme Fraiche

By SMorrissey

Ingredients

• 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
• 3 to 6 tablespoons granulated sugar (depending on how sweet or tart you want it)
• 1/2 teaspoon ground cinnamon
• 5 Granny Smith apples, peeled, cored and cut into large dice
• 1 cup creme fraiche
• 1 teaspoon ground cinnamon

Details

Servings 1
Adapted from cookingchanneltv.com

Preparation

Step 1

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.