The perfect little bite!
Why make potato pancakes and dip them in applesauce or in sour cream when you can just make a mini one with both. You get the savory crispy potato pancake with a sweet apple topping and then a nice creamy contrast with the sour cream. This was another appetizer that Nanci and I served at our last catering event and it was a HUGE hit. We hope you try them too.
for potato pancakes:
3 russet potatoes, grated
3 russet potatoes, processed in the food processor
1 onion, processed in food processor
1 cup pancake mix
2 teaspoons salt
for carmelized apples:
2 firm, tart apples such as Gala, Granny Smith, julienned (into thin matchsticks)
3 tablepsoons sugar
3 tablespoons butter
1/4 teaspoon cinnamon
For the potato pancakes, Preheat oven to 350 degrees F. Grease mini muffin tins generously with non-stick cooking spray. Combine prepared potatoes and onions with pancake mix and salt. Spoon mixture into mini muffin tins until about 2/3 - 3/4 full. Bake in oven about 25 minutes or until the sides and bottoms of potatoes are golden brown. Remove from oven and carefully remove each potato muffn and place bottom side up on a flat clean surface. Using a few paper towels press down potato "muffin" lightly to form a little pancake. Flip back over so the lighter side is face up and place back on a baking sheet. Put back in the oven for an additional 10-15 minutes to brown other side of pancake.
For caramelized apple topping, melt butter in a saucepan on stove over medium heat. Add brown sugar and stir to combine. Next add apples and cinnamon. Stir apples in brown sugar mixture and boil over med/hi heat for about 7 minutes until apples are coated and the brown sugar mixture thickens into a caramel. Remove from heat and set aside.
To assemble, top each potato pancake with about a teaspoon of the apple mixture. Place a small dollop of sour cream on top of the apples and sprinkle with chopped scallions to garnish if desired.