NEW CASTLE —
Potato Pancakes with Warm Applesauce
Makes 16 pancakes to serve 4
- 4 russet-type baking potatoes
- 3/4 cup egg whites (from approximately 6 large eggs) or liquid egg sub
- 1/4 cup grated onion
- 2 tablespoons chopped parsley
- Pinch ground nutmeg
- Salt and pepper
- 1 cup applesauce, homemade or store-bought
- 1 teaspoon minced fresh thyme, or ground cinnamon to taste
Bring a large pot of salted water to boil over high heat. Peel potatoes, then blanch them whole in the boiling water for 2 minutes. Set aside to air-dry for 10 minutes, then grate by hand or in a food processor using the coarse grating attachment. In a bowl, combine grated potatoes, egg whites, onion, parsley, and nutmeg. Season to taste with salt and pepper.
Spray a large nonstick skillet lightly with cooking spray. Set over moderate heat. When skillet is hot, make pancakes, using 1/3 cup batter for each pancake. Cook until golden-brown and done throughout, about 4 minutes per side. Transfer to a warm platter.
Combine applesauce and thyme. Heat gently in a small saucepan or in a microwave until hot. Serve with potato pancakes.