- 6 large apples, peeled and cored
- 1/2 – 1 cup of sugar (or more if necessary)
- 1-2 fresh squeezed small lemons
- 1/2 – 1 cup water
- Place apples in a large pot, add water, cover and bring to boil over medium-high heat.
- Uncover pot when the water boils and stir mixture from time to time until the apples breakdown, about 30 minutes. Set aside to cool.
- Place apple sauce in a bowl, taste and add sugar and lemon* to taste.
- Freeze or refrigerate
*Use lemons for a bit of tartness but not too much. If you are using apples that are tart, like granny smiths you might not need the lemons at all, although they do also prevent the apples from turning brown.
- 6-8 medium potatoes, Idaho or Russet are best
- 2 medium onions
- 3 eggs
- 1/8 cup of flour
- Salt and pepper to taste
- Canola oil
- Option: Garnish with snipped chives
- Peel potatoes, cut into quarters
- Peel onions, cut into quarters
- Place potatoes and onions, in batches, into a food processor using the shredder blade. Alternately, you can also grate both by hand.
- Place a cotton cloth (or dish rag) in a strainer, place the strainer in a large bowl, and pour the apple mixture into the cotton cloth. Bring the ends together and twist firmly squeezing all juice out of the potato/onion mixture; working quickly so potatoes do not brown.
- Place mixture in a large bowl, add eggs, salt and pepper to taste and mix together
- Add flour and mix together
- Heat 1/8 layer of oil in a large, flat skillet, over medium heat. When the oil is hot
- begin adding potato pancakes which are made by dropping two large heaping spoonfuls of the mixture into the pan – pressing down to flatten a bit.
- Cook until golden brown on both sides, 7-10 minutes
- Place pancakes on paper towels and place on a serving plate. You can keep them warm in the oven as you work, using an oven proof platter.
- Serve hot with applesauce or sour cream.