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  • 1 medium onion, peeled
  • 4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 6 tablespoons vegetable oil
  • 6 tablespoons unsalted butter
  • Applesauce and/or sour cream, for serving.

Skillet Apple Pie


Preheat oven to 200°F. Place 2 nonstick baking sheets in the oven.

Using a box grater or food processor fitted with the grating disc, coarsely grate onion and place in a colander set in the sink. Coarsely grate potatoes, add to a colander, and set aside to drain.

In a large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using a wooden spoon or hands, mix well, but do not overwork.

In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.

Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in the oven while making the remaining pancakes.

Using paper towels, carefully wipe out the pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.


By KhaliL


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