I'm not sure if I've told you guys about our potato pancakes. We made them again 3 weeks ago. They're always a big hit, so check out this recipe! Here's the version to make for a party:
6 russet potatoes, grated on the largest size hole of a cheese grater
1 onion, diced as fine, fine, fine as possible (as Anne Burrell would say)
2 tbsp flour
1/4 cup to 3/4 cup Mott's unsweetened applesauce, amount depending on how much it takes to hold the mixture together -- start by adding 1/4 cup and then keep going until it reaches a good consistency
salt
oil for frying
Combine everything in the order stated, then heat the oil in a large pan so the pan is very well-coated. Put in a tester latke when you think it might be hot enough in order to test the oil temperature. When it's all sizzling, add more latkes. You can make them any size you want. They are ready to flip when they are getting browned around the edges where you can just barely see it on the bottom of the latke. Then flip them and cook them on the other side. Turn on the fan in your kitchen on a low setting the whole time you're cooking to prevent the entire house from smelling like frying in oil. Try not to burn the latkes. They will stick to the bottom of the pan, so make a smart spatula choice of the right thin spatula.
Serve with cold Mott's applesauce!
6 russet potatoes, grated on the largest size hole of a cheese grater
1 onion, diced as fine, fine, fine as possible (as Anne Burrell would say)
2 tbsp flour
1/4 cup to 3/4 cup Mott's unsweetened applesauce, amount depending on how much it takes to hold the mixture together -- start by adding 1/4 cup and then keep going until it reaches a good consistency
salt
oil for frying
Combine everything in the order stated, then heat the oil in a large pan so the pan is very well-coated. Put in a tester latke when you think it might be hot enough in order to test the oil temperature. When it's all sizzling, add more latkes. You can make them any size you want. They are ready to flip when they are getting browned around the edges where you can just barely see it on the bottom of the latke. Then flip them and cook them on the other side. Turn on the fan in your kitchen on a low setting the whole time you're cooking to prevent the entire house from smelling like frying in oil. Try not to burn the latkes. They will stick to the bottom of the pan, so make a smart spatula choice of the right thin spatula.
Serve with cold Mott's applesauce!