Potato Pancakes With Chunky Gingered Applesauce Food

POTATO PANCAKES WITH CHUNKY GINGERED APPLESAUCE

Steps:

• In 2-quart saucepan, stir together apples, water, ginger and brown sugar. Cover; heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes, stirring occasionally, until apples are tender. Drain off any excess liquid. Stir in cinnamon.
• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In large bowl, stir Bisquick mix, milk, salt and eggs until blended. Stir in potatoes. Pour batter by slightly less than 1/4 cupfuls onto hot griddle, spreading each slightly to make 4-inch pancake.
• Cook until edges are dry. Turn; cook until golden brown. Serve with warm or cold applesauce.

POTATO PANCAKES WITH CHUNKY GRANNY SMITH APPLESAUCE AND CINNAMON CREME FRAICHE

Steps:

• 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.
• Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
• To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.;
• Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.;

POTATO PANCAKES I

Steps:

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

CHUNKY GINGERED APPLESAUCE

Steps:

• In 3-quart saucepan, mix all ingredients except cinnamon. Cover and heat to boiling; reduce heat. Simmer covered 15 to 20 minutes, stirring occasionally, until apples are soft.
• With spoon, crush apples to desired consistency. Sprinkle with cinnamon. Serve warm or cold.

POTATO PANCAKES WITH CHUNKY GINGERED APPLESAUCE

Steps:

• 1. Make Chunky Gingered Applesauce. Heat griddle or skillet grease if necessary.2. Stir Bisquick, milk, salt and eggs in large bowl until blended. Stir in potatoes. Pour batter by a little less than 1/4 cupfuls onto hot griddle, spreading each slightly to make 4-inch pancake.3. Cook until edges are dry. Turn cook until golden brown. Serve with applesauce.Chunky Gingered Applesauce4 medium cooking apples (Rome Beauty, Golden Delicious or Greening), coarsely chopped (4 cups)1/2 cup water1/4 cup finely chopped crystallized ginger1 tablespoon packed brown sugar1/4 teaspoon ground cinnamonMix all ingredients except cinnamon in 2-quart saucepan. Cover and heat to boiling reduce heat. Simmer covered 10 to 15 minutes, stirring occasionally, until apples are tender. Drain off any excess liquid. Stir cinnamon into applesauce. Serve warm or cold.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 210 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 105mg Sodium 580mg Carbohydrate g (Dietary Fiber 4g) Protein 6g % DAILY VALUE: Vitamin A 4% Vitamin C 8% Calcium 6% Iron 6% DIET EXCHANGES: 2 Starch 1 1/2 Fruit 1/2 FatBETTY'S TIP: Sausage links or crispy strips of bacon make a delicious accompaniment to these hearty cakes.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POTATO PANCAKES WITH HOMEMADE APPLESAUCE

Steps:

• Place potatoes in a medium saucepan with enough cold water to cover.
• Bring the water to a boil and cook the potatoes until fork tender.
• Drain the potatoes and return them to the pan and cook over low heat for 2-3 minutes more, shaking the pan.
• Transfer the potatoes to a mixing bowl.
• Heat the butter in a skillet over medium heat.
• Add the shallots and cook until translucent, about 4-6 minutes.
• Add the butter, egg, salt and pepper to the potatoes and stir to combine.
• When cool, shape mixture into 8 small pancakes.
• Heat about 1/4 inch of oil in a skillet over high heat.
• Add the potato pancakes and cook 2-3 minutes or until golden brown.
• Turn the cakes and reduce the heat to medium and cook for 2-3 minutes more.
• Drain the cakes on the paper towels and serve with applesauce.
• Homemade Applesauce: Combine all ingredients in a heavy saucepan and bring to a boil.
• Reduce the heat to simmer and cook until the apples are fork tender.
• Remove from the heat and mash all the ingredients together using a potato masher.
• Stir in the butter, if using.

SWEET POTATO AND PARSNIP LATKES WITH CHUNKY 5-SPICE APPLESAUCE

Steps:

• For the applesauce: Combine the apples, lemon zest, lemon juice, apple cider, 5-spice powder and sugar in a large saucepan over medium heat; stir to combine. Cook until the apples begin to break down but are still chunky, 10 to 15 minutes. Remove from the heat and let cool.
• For the latkes: Grate the sweet potatoes and parsnips on a box grater and transfer to a large bowl. Season with salt and toss to combine. Add the flour and stir to distribute evenly. Add the eggs and stir well. Heat 2 tablespoons of the oil in a large saute pan over medium heat. Working in batches, form the potato mixture into 3-inch latkes that are about 1/2-inch thick. Add the latkes to the hot oil in a single layer and fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper towel-lined plate and season with salt. Repeat the frying, adding more fat as necessary.
• Serve the latkes with the applesauce, sour cream and scallions.

ROSY CINNAMON-GINGER APPLESAUCE

Steps:

• Peel, halve and core apples; cut into 2-inch chunks.
• Place in 5-quart pot with apple cider, lemon zest and lemon juice.
• Bring to a boil; reduce heat to low and simmer, partially covered, 25 minutes or until apples are very tender.
• Stir in remaining ingredients; continue to cook, stirring, until the candies dissolve, about 3 minutes.
• Discard zest.
• Crush with a potato masher until the applesauce is chunky or smooth according to taste.
• Serve warm or cold.
• Calories are for 1/2-cup serving.