Strawberry Applesauce w/ Potato Pancakes
Strawberry Applesauce with Potato Pancakes
Serves 4
Strawberry Applesauce Ingredients:
3 medium Apples (Any good green apple), peeled and cored
3 cups fresh Strawberries
1 tsp. Grated Lemon Rind
1/2 cup Granulated Sugar
1/2 cup Water
Potato Pancake Ingredients:
2 lbs. Baking Potatoes, peeled and julienne cut
2 large Eggs, slightly beaten
1 cup Red Onions, diced
1/2 cup Chives, minced
Salt and Pepper to Taste
1/2 cup Vegetable Oil (may omit and use non-stick cooking spray)
Fresh Sour Cream for Garnish
To prepare the strawberry applesauce, cut apples into thin slices.
Rinse and stem the fresh strawberries, then puree in a food processor or blender.
In a small saucepan over medium heat, simmer apple slices,
strawberry puree, lemon zest (grated lemon rind), sugar, and water
uncovered until the apples are soft, approximately 30 minutes.
This should produce about 3 cups of sauce when completely cooked.
To prepare the potato pancakes, make sure to dry julienne potatoes in
paper towels or a clean dish cloth, squeezing out any excess water.
Place potatoes in a bowl and add eggs, onions, chives, salt, and pepper.
Preheat oven to 200-F degrees. Form 3-inch-wide potato pancakes by
placing about 2 heaping tablespoons of the potato mixture in 2 or 3
tablespoons of vegetable oil (or non-stick cooking spray) that has been
slowly heated at a moderate setting in a large skillet. Sauté two or
three pancakes at a time until golden brown, about 5 to 7 minutes on each
side. Drain on paper towels to remove excess oil, and keep warm in the
oven until all portions have been fried.
Serve potato pancakes with several tablespoons of the warm strawberry
sauce and top with a dab of sour cream, if desired. Makes a fabulous
summertime brunch or entree!
© 1997 bhastings2@juno.com
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