Spiralized Potato Pancakes with Spiced Applesauce
Makes 18 small pancakes
For the applesauce
1 1/2 pounds apples (4 large)
2 Rodelle Whole Cinnamon Sticks, broken in half
5 green cardamom pods, gently cracked to reveal black seeds
1 1/2 teaspoons peeled and finely chopped fresh ginger
2 tablespoons light brown sugar
1/2 cup water
1 tablespoon lemon juice
For the potato pancakes
2 pounds large russet potatoes (about 3 large)
1 medium yellow onion, peeled
2 teaspoons kosher salt, plus 3/4 teaspoon for the batter
2 large eggs
2 tablespoons cornstarch
~1/3 cup refined peanut oil or other high-heat oil, for frying
A few good turns black pepper
1 cup raw pepitas
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 cup sour cream or Greek yogurt
Place the prepared apples in the 3.5-Quart Sauté with Lid from your KitchenAid® Tri-Ply Copper 10-Piece Set and add the whole cinnamon sticks, cardamom pods, finely chopped ginger, brown sugar, and water. Bring to a simmer over medium heat on the cooktop of your KitchenAid® Gas Convection Slide-In Range, stirring occasionally. Reduce the heat to low, cover, and cook until the apples are very soft and starting to break down, 15-20 minutes. Remove the lid and cook, stirring, until the excess water has evaporated, a few more minutes. Let cool for a few minutes until it’s warm, not piping hot.
Remove and discard the cinnamon sticks and cardamom pods. Place the applesauce in the KitchenAid® Pro Line® Series Blender, add the lemon juice, and pulse until smooth, scraping down the sides of the jar occasionally. Chill the applesauce until needed, up to 1 week.
Next, spread the pepitas on the tray of the KitchenAid® Countertop Oven lined with parchment paper. Drizzle the pepitas with the olive oil and salt, and toss to coat. Bake at 350ºF for 5-10 minutes or until lightly golden, stirring once. Remove and let cool.
Line a large cooling rack with a triple layer of paper towels and set aside. Scrub the potatoes (no need to peel), cut off the ends, and use the Fine Spiralizing Blade on your KitchenAid® Spiralizer Attachment to spiralize the potatoes into fine noodles.
Peel the onion and chop finely with the Chef Knife from your KitchenAid® 11pc Professional Series Cutlery Set. Toss together the spiralized potatoes, onion, and 2 teaspoons salt in a large bowl from your KitchenAid® Ceramic Mixing Bowl Set. Let sit for 10 minutes to release excess moisture.
Place the potato mixture in the center of a large clean kitchen towel, gather up the ends, and firmly squeeze out as much water as possible, fluffing the potato mixture and squeezing again several times. Once the excess liquid has been removed, grab your eggs from your KitchenAid® French-Door Refrigerator and add them to the potato mixture along with the cornstarch, 3/4 teaspoon salt, and pepper, using your hands to gently combine.
Heat a 1/8″ film of oil in your 3.5-Quart Sauté with Lid set over medium heat. On a baking sheet, shape the potato mixture into 18 loose “nests.” When the oil is hot enough to sizzle a small drop of batter, use a thin, metal spatula to transfer 4 or 5 nests to the 3.5-Quart Sauté, flattening gently into 2″ rounds. Cook until deeply golden on the bottom, 2-3 minutes. Flip and cook on the second side until golden, another 2-3 minutes. Remove from pan, draining excess oil, and place on the lined cooling rack to drain. Repeat with the remaining potato pancakes, adding more oil to the 3.5-Quart Sauté as needed and removing any burnt potato bits from the bottom.
Serve the cakes warm, topped with a dollop of sour cream, a spoonful of applesauce, and a sprinkle of toasted pepitas.
Chef’s tip: For easy cleanup, throw everything into the KitchenAid® Dishwasher. Use the ProScrub™ Option to power through the stuck-on messes.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*