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Peruvian Potato Pancakes with Homemade Apple Sauce & Creme Fraiche

March 1, 2009

Peruvian Potato Pancakes with Homemade Apple Sauce and Creme Fraiche Recipe Photo

4 Peruvian Potatoes
3 large fingerling potatoes
1 medium yellow onion
2 eggs beaten
2 T salt
1 T fresh ground pepper
6-8 heaping T flour
1 tsp baking powder
vegetable oil
chives
creme fraiche
applesauce (store bought or recipe follows)

After washing, shred your potatoes and add to a bowl. Mince your onion, and add it to the bowl. Cover mixture with water and soak 10 minutes, then drain thoroughly.

Mix potatoes & onion with the eggs, adding salt, pepper, baking powder and 4 T of the flour. Mix and add flour as needed until you can see the mixture will stick together.

Heat oven to warm. In a nonstick pan, heat vegetable oil to medium high heat. Add heaping tablespoon full of batter and push flat, repeating without crowding the pan (in my 12 inch pan I put no more than 4 small pancakes at a time). Flip when it’s holding together well, cooking golden on both sides. Add more oil as is needed keeping just enough to give color/allow sizzling.

When cooked add to parchment lined baking sheet and keep warm in oven until serving. Serve with bowls of finely cut chives, sour cream or creme fraiche, and applesauce.

Spiced Home-made Apple Sauce

This recipe is forgiving and you may make a batch of any size with thoughtful adjustment. I used 8 or 10 apples of mixed varieties from my farm shipment.

minimum of 5 apples (don’t use all red, they don’t have enough pectin)
1-2 sticks cinnamon
4-10 cloves
2 T sugar – 1/3 C sugar
1 tsp – 3 tsp salt
Fresh grated nutmeg to taste

Peel and core your apples and add the cores & peels to a pan that will accomodate the apples eventually. Add water until almost covered. Add the cinnamon and cloves, and bring to a simmer, cooking until reduced and all soft (15-30 minutes). Strain. Keep the juice, discard the rest in your compost preferably.

Meanwhile, cube your apples. Add to the juice once you’ve made it, keeping the spices in. Cook at medium low heat or a slight simmer until softened, probably 1 hour. Stir in sugar, salt, nutmeg to taste. Put into clean or sterilized jars or containers. If canning, will keep for some months. If putting in a container to be used from refrigerator, will last up to 1 month. Throw out at first signs of changing taste, color, or visible molding.

Wine: We had the Peruvian potato pancakes with a delicious and inexpensive bottle of dry prosecco. Any apply, dry sparkling wine will be great and cleans the fat of the oil & creme fraiche out of the mouth.

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2 Comments

  • Reply Katie March 2, 2009 at 9:05 am

    Ooh, those look so yummy!

  • Reply Jeanne (Marysville, Washington) May 6, 2009 at 4:11 pm

    These are absolutely HEAVENLY and I will be serving them with Aji de Gallina this evening! Thank you so much for sharing!~

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