Potato Pancakes With Applesauce
Libby's® Juicy Juice®
"These pancakes have a duo personality; they make a hearty breakfast or also serve as a side dish for dinner."
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Ingredients1 h 10 m servings 409 cals
Original recipe yields 8 servings
- Simmer apples (not peeled, cored or seeded) in apple juice for 30 minutes or until very soft. Drain, reserving the liquid. Push apple through sieve and discard peel and seeds. Simmer liquid to reduce by half and stir into applesauce.
- In a large mixing bowl, combine potato and onion. Beat egg with 2 tablespoons of the corn oil and salt; combine with potato mixture.
- Pour enough of the remaining corn oil into a saute pan to cover bottom with about 1/16 inch of oil. Heat to very hot but not smoking, and drop potato mixture in by heaping tablespoons. Flatten immediately so pancakes are about 4 inches in diameter (smaller pancakes will burn). Try to keep them neatly round. Fry until golden brown, 3 to 5 minutes, flip and brown other side. Drain on paper towels. Serve with applesauce and sour cream.
Per Serving: 409 calories; 24.1 g fat; 45.3 g carbohydrates; 5.1 g protein; 36 mg cholesterol; 111 mg sodium. Full nutrition
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