Michelle Bernstein's Potato and Apple Pancakes

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NGREDIENTS:

Makes about 5 pancakes

  • 1 lb/450g russet potatoes, peeled
  • 1 Granny Smith apple, peeled and cored
  • 1 large egg
  • 1/4 Cup/55g flour
  • Salt and black pepper
  • Canola oil for frying
  • Crème frâiche (optional)
  • Caviar (optional)

DIRECTIONS:

  • Shred the potatoes and apple together in a food processor, working quickly to avoid discoloration.  Place the mixture in a colander or strainer and press with a spatula to remove any excess liquid.
  • Put the mixture into a bowl and add the egg and flour.  Mix well, adding salt and pepper to taste.
  • In large nonstick skillet, heat enough oil to cover the bottom of the pan.  Spoon the batter into the pan to create the desired-size pancakes, being careful not to crowd the pan.  Cook until the pancakes are crisp and golden on each side, about 2 minutes per side.  Drain on paper towels.
  • To serve, top the pancakes with crème frâiche and caviar.
Melanie Dunea