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Table Magazine Recipe: Octoberfest Potato Pancakes

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Oct 13, 2009 6:59 am US/Eastern

Table Magazine Recipe: Octoberfest Potato Pancakes

PITTSBURGH (KDKA) ― A recipe featured in the latest issue of Table Magazine is perfect for any Fall meal as a side dish or on its own. Try it in your home today!

Octoberfest Potato Pancakes With Sweet Onion & Granny Smith Apple Sauce

Ingredients:

1 ½ pound Granny Smith Apples
2 medium sweet onions
¾ cup water
2 ½ pounds medium red skinned or Yukon gold potatoes
1/3 cup all purpose flour
1 teaspoon salt
½ teaspoon pepper
2 eggs, slightly beaten

For Sweet Onion Apple Sauce:

Wash quarter and core the apples. Peel and quarter 1 sweet onion. Place ½ of the apples and ½ the onion in a food processor fitted with a metal blade and pulse until finely chopped.

Place in a small saucepan. Repeat with the remaining apples and onions. Stir in water and heat over medium-high heat until the mixture just begins to bubble.

Lower heat to a simmer and cook for about 45 minutes, stirring occasionally, until the apples and onions are very soft and the sauce has thickened.

Remove from stove and cool.

For Potato Pancakes:
Scrub and halve the potatoes. Peel and quarter the remaining onion. Place a shredding disc in a food processor and shred the potatoes and onions. Place the shredded vegetables in a large mixing bowl. Add the flour, salt, pepper and eggs.

Heat a griddle or skillet over medium high heat. Spray with nonstick cooking spray.

For each pancake, use a slotted spoon to get about 1/3 cup of the potato mixture and form into a rough ball. Place the potato mixture on the hot griddle and flatten out with the back of the spoon.

Cook for approximately 3 minutes or until golden brown, flip and cook for another 3 minutes until the other side has browned.

Remove to a cooling rack placed on a baking sheet and keep warm in a 350-degree oven while cooking the remaining pancakes.

Serve immediately with the Sweet Onion & Granny Smith Apple Sauce and sour cream.

Note: Potato, cooked pancakes can be frozen and reheated in a 350-degree oven to crisp them. The Sweet Onion & Granny Smith Apple Sauce can be made ahead and refrigerated for several days, serve extra with grilled pork tenderloin or pork chops.

(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)

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© MMIX, CBS Broadcasting Inc. All Rights Reserved.