Potato Pancakes With Applesauce
Potato Pancakes With Applesauce is a wonderful potato pancake side dish. Serve with applesauce and sour cream or with leftover gravy. These pancakes can be frozen and heated up as a meal later.
Potato Cakes With Applesauce
- 2 pounds potatoes or left over mashed potatoes.
- 1 egg beaten
- 1 onion grated
- 3/4 cup cheese grated. your favorite cheese
- 1/2 teaspoon salt
- 1/2 cup milk *do not add milk if you are using left over mashed potatoes
- 3 tbsp flour
- 1 carrot *optional- grated
- 1 tsp baking powder
- 1 Tbsp minced parsley
- 3 cups panko or breadcrumbs add some panko to the potato mixture if the mix is to wet
- sour cream
Cut the potatoes into quarters. Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes. Drain and cool slightly. Cover and chill. *Or use leftover mashed potatoes.
Using a grater, coarsely grate potatoes (the skins will come off when you grate the potatoes) and onion, or grate in a food processor. Transfer to a bowl, add salt and pepper to taste and gently stir to combine.
Add milk to the bowl with the carrot, parsley, egg, salt, flour, and baking powder. Combine all the mixture well. Shape in 3-inch circles, then dredge in the panko or bread crumbs.
In a large heavy skillet heat enough oil to measure 1/4 inch until it is hot and in it fry spoonful of the potato mixture, a few at a time, turning the pancakes carefully, until the pancakes are golden brown on both sides.
Serve them immediately with the applesauce or sour cream.