Recipe: Potato pancakes with apple-pear sauce

Serves 4 to 6; makes 12 to 14 pancakes.

• 6 green onions, light green and white part only, thinly sliced (or 1 yellow onion, peeled and quartered)

• 2 eggs

• 2 medium baking potatoes, peeled and cut into 1-inch cubes

• Salt and freshly ground black pepper

• 2 tbsp. matzo meal or all-purpose flour

• Vegetable oil for frying

• 1 c. sour cream

Directions

Purée the green onions and eggs together in a food processor fitted with the metal blade until they are smooth and fluffy. Add the potatoes and pulse until the mixture is finely chopped but still retains some texture. Add the salt, pepper and matzo meal and quickly process to combine. Do not overprocess. Pour the batter into a mixing bowl.

Let the batter sit for 15 minutes, covered with plastic wrap to prevent discoloration.

Heat 3/4 inch of oil in a large nonstick skillet on medium high heat. Pour a tablespoon of batter into the skillet to test the oil. If it is hot enough, the pancake will begin to sizzle and brown. Taste the pancake and check the seasoning.

Transfer the pancakes to a baking sheet lined with 2 layers of paper towels. Allow the excess oil to drain. If serving immediately, place the pancakes on a platter and serve with the applesauce. You can keep them warm in a 275-degree oven if necessary. Make sure to remove the paper towels before putting them in the oven.

Nutrition information per each of 6 servings without sauce or sour cream:

Calories160Fat9 gSodium26 mgSaturated fat2 g

Carbohydrates17 gCalcium25 mg

Protein4 gCholesterol62 mgDietary fiber2 g

Makes about 4 cups.

Note: Can be prepared up to 1 week ahead, covered and refrigerated.

• 6 medium Pink Lady, Fuji or McIntosh apples, peeled, cored and cut into 1-inch chunks

• 2 medium Bosc or D'Anjou pears, peeled, cored and cut into 1-inch chunks

• 1/4 c. sugar

• 1 tbsp. fresh lemon juice

• 1 tbsp. pumpkin pie spice

Directions

Place all the ingredients in a heavy nonaluminum saucepan on medium heat. Cover and simmer for about 12 minutes, or until the apples are slightly softened.

Remove cover and continue cooking, stirring occasionally to break up the large pieces and until the apples are soft but there is still some texture, about another 7 to 10 minutes. (You can use a potato masher if you want it more puréed.) Adjust seasoning with more maple syrup or lemon juice. Cool and refrigerate.

Calories123Fat0 gSodium1 mgSaturated fat0 g

Carbohydrates32 gCalcium20 mg

Protein1 gCholesterol0 mgDietary fiber3 g