- Potatoes 2 lbs.
- Apples 2 lbs.
- Sweet Potato 1 lb.
- Eggs 6 each
- Flour 6 oz.
- Baking Powder 2 Tbsp.
- Salt 1 Tbsp.
- Pepper 1 tsp.
- Thyme, Fresh 2 Tbsp.
- Green Onions, Sliced 5 each
- Cayenne Pepper 1/2 tsp.
- Vegetable Oil To Cook With
- Apple Sauce 12 Oz. For Garnish
- Sour Cream 8 Oz. For Garnish
1.Wash and peel the potatoes.
2.Combine the eggs, flour, baking powder, salt, pepper, thyme, green onions, and cayenne to make a batter
3.Shred the apples into the batter with the julienne setting on the mandolin.
4.Shred the potatoes into the batter with the fine julienne blade on the mandolin.
5.Store with plastic down on the mixture to keep this mixture well covered to help prevent oxidation.
6.Portion out with the 1 oz portion scoop (about the size of a meatball).
7.Shallow fry the potato pancakes in a sauté pan using about ¼ inch of oil.
8.Keep hot while cooking in batches.
9.Serve with sour cream or apple sauce