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Potato Pancakes with Applesauce
For Diabetics
Applesauce:
2 LBS red-skinned apples, cored
1/4 C water
1 TBS plus 1/2 tsp. lemon juice
1-1/4 tsp. Sweet 'N Low
1 tsp. ground cinnamon
Dash ground nutmeg
For Applesauce: Cut apples into eighths; place in a saucepan with remaining applesauce ingredients. Bring mixture to a boil over high heat. Reduce heat; cover and simmer fifteen to twenty minutes or until apples are tender. Place mixture in a colander set over a bowl. With a large teaspoon, push the mixture through colander, stirring, until only apple skins are left in colander. If necessary, drain off liquid from applesauce. Cover and refrigerate until ready to serve.
1-1/2 LBS potatoes, peeled
1 medium-size onion, peeled
1/4 C all-purpose flour
1 large egg
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Black pepper to taste
1 TBS vegetable oil
For Potato Pancakes: Peel potatoes. Grate potatoes and onion into a large bowl of cold water. In a colander lined with cheesecloth or paper towel, drain potatoes and onion. Wrap in towel and squeeze to remove as much water as possible. In the same large bowl, combine the potato, onion and remaining ingredients, except for oil. With large fork or teaspoon, mix thoroughly. Brush some of the oil on a nonstick griddle or large skillet; heat over medium-high heat. Drop pancake mixture by tablespoonfuls onto skillet, flattening slightly with back of tablespoon. Cook eight to nine minutes or until golden, turning once. Repeat until all batter is used, brushing griddle with remaining oil as needed. Serve immediately with applesauce. Recipe makes four servings.
*Recipe derived from Sweet 'N Low.
Nutrition information per serving: 366 calories, 6 g protein, 77 g carbohydrate, 6 g fat, 53 mg cholesterol, 332 mg sodium. Diabetic Exchanges: 2 starch/bread exchanges, 2 fruit exchanges, 1 fat exchange.
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