You can also prepare these several hours in advance and rewarm them in a 400ºF degree oven for 10 to 12 minutes.
Serve with my Roasted Spiced Applesauce.
3 large russet potatoes, about 2 pounds
2 large eggs
1/3 cup beer
1/2 cup all-purpose flour
1 teaspoon salt
Freshly ground black pepper
1 small onion, halved lengthwise and thinly sliced
1 recipe Roasted Spiced Applesauce
Peel and coarsely grate the potatoes. Using the grating blade, you can also use a food processor for this step. Place the grated potatoes in a bowl of water and set aside.
In another bowl, whisk together the eggs, beer, flour, salt and pepper to taste. Add the onions. Drain the potatoes and pat dry on paper towels. Add to the egg and onion mixture. Toss well to combine.
Pour a few tablespoons of oil in a heavy non-stick frying pan and heat over medium high heat. Using a slotted spoon, spoon some of the mixture into the hot oil forming a round pancake. Cook in batches until golden and crispy, 3 to 4 minutes per side. Remove from the pan and serve immediately with Roasted Spiced Applesauce.
Makes 12 pancakes and serves 4 to 6
Use a variety of apples for flavor and texture. McIntosh apples are also a good option.
3 Granny Smith apples, peeled and cut in half
3 Pink Lady apples, peeled and cut in half
2 tablespoons melted butter
3 tablespoons brown sugar
1/4 teaspoon cinnamon
Pinch of freshly grated nutmeg
Pinch of ground allspice
Preheat an oven to 375ºF degrees.
Drizzle the butter on the bottom of a roasting pan or baking sheet. Sprinkle the sugar over the butter. Put the apples in the pan cut-side down in a single layer. Sprinkle with the spices. Roast the pears in the oven until soft, 45 minutes. Remove from the oven and let cool. Place the apples in a bowl and with a potato masher, mash until some is smooth and the remainder is slightly chunky.