Potato Pancakes with Applesauce

Make Ahead and Storage

Keeps in the fridge for up to 2 days. Reheat on a tray at 200°C for 10 minutes to crisp them.

Making Potato Pancakes with Applesauce

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1. Grate the potatoes and onion on the coarse side of a grater. Squeeze out as much liquid as you can in a clean tea towel.

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2. Mix with the eggs, flour, salt and pepper, stirring in any starch left at the bottom of the squeezed liquid.

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3. Heat the oil in a large frying pan over medium-high heat. Drop in heaped tablespoons of mixture, flatten and fry in batches for 3 to 4 minutes per side until deep golden and crisp.

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4. Drain on kitchen paper and serve hot with the applesauce.

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Tips for Success

• Squeeze the potato dry; wet potato makes soggy pancakes.
• Do not make them too thick or the middle stays raw.
• Keep finished pancakes warm in a low oven.

Serving Ideas

Soured cream · Smoked salmon · Fried egg · Green salad

Potato Pancakes with Applesauce FAQ

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.