Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, potato-apple cheddar pancakes. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Potato-Apple Cheddar Pancakes is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Potato-Apple Cheddar Pancakes is something that I’ve loved my whole life. They are nice and they look wonderful.
Potato-Apple Cheddar Pancakes I enjoyed the flavor combinations packed into these little Potato Pancakes. Granny Smith, Red delicious etc.) Directions. Finely shred potatoes and apples; pat dry.
To get started with this particular recipe, we must first prepare a few components. You can have potato-apple cheddar pancakes using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Potato-Apple Cheddar Pancakes:
- Take 2 large potatoes (or 3 medium will do)
- Take 2 apples ( I used Fuji for this recipe; use any type. Granny Smith, Red delicious etc.)
- Get 4 eggs
- Take 4 green onion scallions chopped thinly
- Make ready 1 cup shredded cheddar
- Make ready 4 tbsp all-purpose flour
- Prepare 1 tsp salt
- Make ready 1/4 tsp cayenne pepper
- Get 1 tsp white pepper
- Take 1/2 tsp cajun seasoning
- Make ready 1 oil for frying ( olive oil, canola)
- Get 1 sour cream for topping
You can never go wrong with these bite-size hot. Recommended Video Reviews Potato Pancakes also known as latkes are a traditional Hanukkah dish prepared once a year. They are typically fried and served with sour cream or apple sauce. These Baked Potato Pancakes are so good they can be made year round.
Steps to make Potato-Apple Cheddar Pancakes:
- Fill a large mixing bowl with cold water. Peel, and then rinse your potatoes. Grate by hand your potatoes; or with your food processor grater. Place grated potatoes immediately into bowl of cold water. Repeat same steps with your 2 apples; peel, grate and place into bowl of cold water with potatoes. So to keep them from browning.
- Drain grated potatoes and apples. Press as much water as you can from mixture. In medium bowl mix grated potatoes/apples, onion, cheese, eggs, flour, salt, white pepper, cayenne and cajun seasoning. Stir to combine.
- Heat about a tablespoon of oil in a large frying pan on medium heat. Drop dollops of batter (about 4) into pan. Press down on potato batter to form small pancakes, leave some space between so you can flip them. Fry both sides until a nice golden to medium brown. You may add more oil to pan in between batches if needed.
- If pancakes seem oily place them onto a paper towel.
- Serve pancakes topped with sour cream or a hollandaise sauce.
Loaded with shredded onion, Parmesan cheese, garlic and fresh parsley. It is a flavorful twist on the original. Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. See recipes for Potato-Apple Cheddar Pancakes too.
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