Purple Potato and Kale Pancakes with Applesauce
Purple Potato and Kale Pancakes with Applesauce
Ingredients:
1 lb. Adirondack Blue Potatoes (or any potato)
1 yellow onion
3 leaves of blanched and then finely chopped kale
2 eggs
2 teaspoons sea salt
½ cup matzo meal, flour or gluten free flour
1 teaspoon baking powder
high-heat oil for frying
4 apples
Directions:
Grate the potatoes and the onion. Add in the kale. Place grated mix in the center of a clean dish towel and wring out the excess water.
Transfer to a bowl and mix with the egg, matzo, baking powder and sea salt.
Pour a small amount of oil into the bottom of a large saute pan about ¼ deep. Drop the batter by tablespoons into the oil and brown for 5 minutes on each side.
For a quick no-cook applesauce topping, simply blend chunks of apple with a dash of apple cider.
Enjoy potato pancakes with a dollop of fresh applesauce!