24 oz peeled, grated potatoes
¨ù lemon or a few drops of lemon juice
6 oz granny smiths shredded
6 oz white onion, small dice
2 eggs slightly beaten
2 oz all purpose flour
1 Tbsp sugar
1 tsp salt
Oil, for pan frying
Salt and Pepper
3 oz Pomodori Verdi
Crema Centroamericana or Balsamic Cream/Jelly
Yield 12 pancakes about 2.5 oz each
Scrub, peel and grate potatoes into a bowl, toss with a touch of fresh lemon juice. Grate apples and add to potatoes toss with potatoes to expose the apple to the lemon juice. Add to the bowl the diced onion.
In a separate bowl slightly beat the eggs, sifts the flour, sugar and salt into the eggs. Mix the egg mixture with the potato and apple and stir well. Season with salt and pepper.
In a Griswold heat up ¨ù inch Oil. Drop potato batter into oil and brown for 2 minutes, turn the pancake over and brown on opposite side. Remove from oil, pat dry. Put on a sheet pan and cook in a 375¢ª F until brown and crisp, about 6 minutes.
Remove from oven and place on serving platter, top each pancake with ¨ù oz of Pomodori Verdi, and a dollop of Crema Centroamericana.