Potato Pancakes With Foie Gras And Apples Recipes

POTATO PANCAKES WITH CHUNKY GRANNY SMITH APPLESAUCE AND CINNAMON CREME FRAICHE

Steps:

• On a box grater, coarsely shred the onion and potato. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine.
• In a large cast-iron skillet, heat 2 tablespoons oil until shimmering. Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon. Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potatoes, adding more oil to the skillet as needed.
• Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche.
• Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
• To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.;
• Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.;

POTATO APPLE PANCAKES

Steps:

• Finely shred potatoes and apples; pat dry. Place in a bowl; add the eggs, onion, flour and salt and mix well. , In a skillet, heat 1/4 to 1/2 in. oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired.

POTATO PANCAKES WITH FOIE GRAS AND APPLES

Steps:

• Combine the sliced apples with simple syrup in a bowl and soak for 8 hours or overnight. Add the apple trimmings to the demi-glace, bring to a boil and simmer for 30 minutes. Strain and keep warm. Grate the potatoes, sweet apple and onion into the same bowl and gently stir in the parsley, egg and flour. Season with salt and pepper. Heat enough duck fat to measure about 1/2 inch deep in a large, heavy skillet. Form the potato-apple mixture into 12 pancakes. If the potatoes are too moist, add a little more flour. When the fat is hot, at about 375 degrees F, add as many pancakes to the pan as will comfortably fit without crowding, flattening them slightly after you put them in the pan. Cook the pancakes until browned and crispy on both sides, turning once. Remove with a slotted spatula, blot on paper towels and keep warm in a oven set at a low temperature. Discard fat and wipe out pan. Heat a large skillet until very hot. Season the foie gras with salt and pepper and sauté until lightly browned and medium-rare inside, about 45 seconds per side. Divide the pancakes among 6 plates. Top with apple slices, a foie gras medallion and chopped chives (if using). Spoon sauce around the dish and serve.

POTATO PANCAKES WITH HOMEMADE APPLESAUCE

Steps:

• Place potatoes in a medium saucepan with enough cold water to cover.
• Bring the water to a boil and cook the potatoes until fork tender.
• Drain the potatoes and return them to the pan and cook over low heat for 2-3 minutes more, shaking the pan.
• Transfer the potatoes to a mixing bowl.
• Heat the butter in a skillet over medium heat.
• Add the shallots and cook until translucent, about 4-6 minutes.
• Add the butter, egg, salt and pepper to the potatoes and stir to combine.
• When cool, shape mixture into 8 small pancakes.
• Heat about 1/4 inch of oil in a skillet over high heat.
• Add the potato pancakes and cook 2-3 minutes or until golden brown.
• Turn the cakes and reduce the heat to medium and cook for 2-3 minutes more.
• Drain the cakes on the paper towels and serve with applesauce.
• Homemade Applesauce: Combine all ingredients in a heavy saucepan and bring to a boil.
• Reduce the heat to simmer and cook until the apples are fork tender.
• Remove from the heat and mash all the ingredients together using a potato masher.
• Stir in the butter, if using.

ANNE'S POTATO PANCAKES

Steps:

• In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.
• Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.

POTATO AND APPLE PANCAKES

Steps:

• Heat oven to 250°.
• Beat together the egg, flour, salt and pepper.
• Peel and chop the apple.
• Peel the potatoes and grate them.
• Stir the apple and potatoes into the egg mixture.
• Heat 1 Tbsp of the oil in a large frying pan over medium heat.
• Pour in about 1/2 cup of batter for each pancake and flatten.
• Fry as many pancakes as you can at a time without crowding.
• Cook them until golden, 3-4 minutes a side.
• Keep the pancakes warm in the oven while cooking the remainder.
• Add the remaining oil as needed.