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Prep Time: 45 minutes
In a small saucepan over a medium flame, stir together the apples, lemon juice, 2 Tbsp. sugar, water and a small pinch of salt. Simmer for 20-25 minutes, until the apples are completely tender.
Shred the potatoes and shallot (if using.) You can use a regular box grater or soak them in water and then blend. If the potatoes are wet, dry them off before adding remaining ingredients. Add the eggs and flour. If the mixture is still too wet, you can add some extra flour.
Heat oil in a pan. Add a spoonful of the potato mixture and mash down with a spoon. Let cook until the edges start to brown, about 5 minutes, then flip and brown the other side. Remove to a plate and repeat with the remaining potato mixture.Just before serving, purée or mash the apples with a potato masher or large wooden spoon. Divide the pancakes between 4 plates and serve with the applesauce and sour cream.