Apple-potato pancakes with jalapeno and thyme
Apple-potato pancakes are a unique blend of grated potatoes and apples, enhanced with jalapeno spice and fresh thyme. This quick frying method results in crispy, golden pancakes perfect for any occasion.
Cook time 15 min
Prep time 10 min
Ingredients:
3 potatoes2 apples
1/2 onion
1 dash salt
2 tbsp fresh thyme
2 jalapeno peppers
1/2 cup white rice flour
3 tbsp coconut oil
Apple-potato pancakes with jalapeno and thyme are a delightful twist on the classic potato pancake. The sweetness of apples combined with the heat of jalapeno and the earthy flavor of fresh thyme create a delicious, savory dish that is perfect for any meal.
Instructions:
- Peel the potatoes and grate them using a grater. Place the grated potatoes in a bowl of cold water to prevent them from browning.
- Core and grate the apples. Set them aside.
- Finely chop the ½ onion.
- Finely chop the jalapeno peppers. (If you prefer less heat, remove the seeds and ribs.)
- Remove the thyme leaves from their stems and finely chop them if needed.
- Drain the grated potatoes thoroughly and squeeze out as much water as possible using a clean kitchen towel or cheesecloth.
- In a large mixing bowl, combine the grated potatoes, grated apples, chopped onion, finely chopped jalapenos, and fresh thyme.
- Add the ½ cup of white rice flour to the mixture.
- Season with a dash of salt.
- Mix everything together until well combined.
- Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat.
- Once the oil is hot, scoop about 2 tablespoons of the mixture into the skillet for each pancake. Flatten them gently with a spatula to form patties.
- Cook the pancakes for about 4-5 minutes on each side, or until they are golden brown and crispy.
- Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
- Repeat the process, adding more coconut oil as needed, until all the mixture is used up.
- Serve the apple-potato pancakes hot, garnished with additional fresh thyme if desired.
- These pancakes make a great appetizer, side dish, or even a light main course.
With a balance of sweet, spicy, and savory flavors, these apple-potato pancakes with jalapeno and thyme are sure to become a favorite. They are versatile and can be served as a side dish, a snack, or even a main course. Enjoy your delicious, crispy pancakes and feel free to experiment with different ingredients and flavors!
Apple-potato pancakes with jalapeno and thyme FAQ:
Cook the pancakes for approximately 4-5 minutes on each side over medium-high heat, or until they are golden brown and crispy.
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet or the oven until heated through.
Yes, you can use all-purpose flour as a substitute for white rice flour, but this will make the pancakes not gluten-free. Adjust the quantity if needed for consistency.
To reduce the heat, remove the seeds and inner ribs of the jalapeno peppers before chopping. Alternatively, you can use fewer jalapenos or substitute with milder peppers.
You can substitute coconut oil with other oils such as olive oil, avocado oil, or vegetable oil, though these may slightly alter the flavor and texture.
Cooking Tips:
- Grate the potatoes and apples just before using to prevent them from discoloring.
- Squeeze out excess moisture from the shredded potatoes and apples to ensure crispy pancakes.
- Adjust the amount of jalapeno according to your heat preference.
- You can substitute white rice flour with other gluten-free flours if needed.
- Ensure the oil is hot enough before adding the batter to get perfectly crispy edges.
- If cooking in batches, keep the cooked pancakes warm in a low oven.
Nutrition Facts
6 ServingsCalories 230kcal
Protein 3.41g
Carbohydrates 40g
Fiber 4.18g
Sugar 8g
Fat 7g
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