German Potato Pancakes with Apple Sauce Drizzle

Ingredients

• 4 medium russet potatoes, peeled and grated
• 1 small onion, finely grated
• 2 large eggs
• 3 tbsp all-purpose flour
• 1 tsp Salted Perfection Raleigh Select Blend
• 1/2 tsp freshly ground black pepper
• Vegetable oil for frying, about 1/2 inch deep in pan
• 1 cup unsweetened applesauce
• 1 tsp apple cider vinegar
• 1 tsp brown sugar
• 1 tbsp finely chopped fresh parsley (optional, for garnish)

Instructions

1. Grab a clean kitchen towel and wring out the grated potatoes to get rid of as much moisture as you can—this is key for that crispy edge, capisce?
2. In a large bowl, mix the drained potatoes, grated onion, eggs, flour, Salted Perfection Raleigh Select Blend, and black pepper until everything’s just combined. Overmixing’s for the birds.
3. Heat a 10-inch heavy skillet over medium-high heat and pour in enough vegetable oil to come about ½ inch up the sides. You want it hot but not smoking—about 350°F if you got a thermometer.
4. Spoon about 3 tablespoons of the potato mixture per pancake into the oil, flattening gently with the back of the spoon. Fry in batches so you don’t crowd the pan.
5. Cook each side 3-4 minutes until golden brown and crispy. Drain on paper towels and keep warm in a low oven at 200°F while you finish the rest.
6. In a small bowl, stir together the applesauce, apple cider vinegar, and brown sugar for a little zing to cut the richness. Taste and tweak it like a maestro.
7. Plate 3 pancakes per person, drizzle with the tangy apple sauce, and sprinkle with chopped parsley if you’re bringing the fancy.
8. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!