Crispy Potato Pancakes with Fresh Applesauce

Steps

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1. 1
   Place potatoes and onion in a food processor and grind until finely mixed, avoiding the labour of hand-grating.
   ▶ ≈2:23
2. 2
   Transfer the grated potato mixture to a large bowl. Add the egg, oat flakes, salt, and pepper. Mix quickly into a smooth batter before the potatoes brown from oxidation.
   ▶ ≈2:58
3. 3
   Peel, core, and finely chop the apples.
   ▶ ≈1:27
4. 4
   Place apples in a small pot with apple juice, sugar, and cinnamon stick. Bring to a boil and simmer until the apples break down and melt into a thick applesauce.
   ▶ ≈1:27
5. 5
   Pour generous amounts of oil into a Teppanyaki griddle or large flat pan and heat it thoroughly. Potato pancakes are deep-fried rather than shallow-fried to achieve maximum crispiness.
   ▶ ≈3:39
6. 6
   Scoop a spoonful of batter onto the hot oil and gently press it into a thin pancake. Fry until the edges turn golden brown, then carefully flip and cook the other side until equally crispy.
   ▶ ≈4:03
7. 7
   Transfer the hot potato pancakes to a warmed plate and serve immediately with the warm applesauce on the side. Optional toppings include sour cream with smoked salmon, North Sea shrimp, or a poached egg.
   ▶ ≈5:17