Blue Cheese Potato Pancakes
with Apple Topping

Crispy, pan-fried potato and blue cheese pancakes served with applesauce or canned apple pie filling.

Recipe Ingredients:

12 ounces potatoes
1 small onion, chopped
1 clove garlic, minced
1 large egg, lightly beaten
1/4 cup all-purpose flour
1 teaspoon cornstarch
8 ounces Wisconsin Blue cheese, crumbled
1 teaspoon salt
1 teaspoon white pepper
Butter and vegetable oil, for frying
Prepared applesauce or apple pie filling, for accompaniment

Cooking Directions:

1. Grate potatoes, rinse in cold water and drain.
2. In bowl, mix potatoes, onion, garlic, egg, flour, cornstarch, half the cheese, salt and pepper.
3. Preheat large skillet. Add enough butter and oil to coat skillet. Scoop 1/4 cup portions potato mixture into skillet; flatten slightly. Fry until golden brown, turning once. Repeat with remaining batter, adding butter and oil to skillet as needed.
4. For each serving, sprinkle 1/4 of remaining cheese onto plate. Top with 3 pancakes. Accompany with desired apple topping. Serve hot.

Makes 4 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.