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Strawberry Applesauce With Potato Pancakes Recipe
Serves 4
Strawberry Applesauce Ingredients:
2 medium Apples (Recommend Golden Delicious), 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 Freshly Ground Black 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. Form 3" 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. Saut 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!
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