Cooking with Cash-Wa Episode 3: Potato Pancakes

FARGO, N.D. (Valley News Live) -

Potato Pancakes with Homemade Applesauce and Crème Fraiche Yield: 4 servings

In the fall/winter season I love to make potato pancakes. It makes a hearty breakfast along with some crispy bacon or serve as a side with pork chops. These also make a great appetizer with a little smoked salmon (lox), pickled red onion, and crème fraiche. Make the crème fraiche a day ahead.

· 1 pint (16 ounces) heavy cream

· 2 tablespoons (1 ounce) cultured buttermilk

Whisk together in a small bowl or container. Cover and allow the mixture to rest at slightly above room temperature for a minimum of 12 hours and maximum of 24 hours. Transfer to an airtight container and keep refrigerated for up to 7 days.

· 1 lb. Russet potatoes (about 3-4 large potatoes)

· 1 medium onion

· 3 eggs

· 2-4 tablespoons all-purpose flour

· 1.5 teaspoons Kosher salt

· Pinch nutmeg

· Pinch cayenne pepper

· 4 oz Clarified Butter or any vegetable oil

· 1 cup Applesauce or more if desired (See last week’s recipes)

Grate potatoes into a large bowl and rinse in cold water until it is mostly clear. Drain the potatoes into a salad spinner or a large piece of cheesecloth. Spin or wring out as much water as possible. Place the potatoes back into the bowl.

Finely grate the onion into a small bowl. Gather the grated onion into a towel or piece of cheesecloth and wring out any excess water. Add to the potatoes.

Add the eggs and 2 tablespoons flour, salt, nutmeg, and cayenne pepper. Stir until just combined. The mixture should be thin. If too thin, add a little flour at a time.

Heat 2oz of the clarified butter in a skillet to 350° F. Scooping from the bottom, place about 2-3 tablespoons of batter into the hot oil. Be careful to avoid overcrowding the pan. Cook until golden brown and cooked through. Drain on paper towels. Serve