Sally Killbridge, HOME Magazine

(Potato pancakes with horseradish apple sauce)

This recipe makes about 40 potato pancakes. To feed the Oktoberfest crowds, Chef Eli at the Trapp Family Lodge’s Bierhall multiplies it by 200.

You will need:

2 lb. Idaho potatoes
1 large onion, grated
2 oz. garlic, diced
1 Tbsp. white flour
½ tsp. baking powder
¼ tsp. salt
1 egg and 2 egg whites, lightly beaten
Chopped parsley
4 Tbsp. canola or other neutral oil (for frying)

Peel the potatoes, then grate them using a cheese grater. Add salt, stir, and set aside for 5 minutes. Squeeze all liquid from the grated potatoes and add garlic, flour, baking powder, salt, eggs, and parsley.

Heat a large nonstick pan to medium high, and add oil. Form the potato mixture into 2-ounce balls (about ¼ cup) and place in the pan, smooshing with a spatula.

Cook until golden brown and set, then flip and cook the other side. Serve with horseradish apple sauce.

Mix 1/4 cup prepared horseradish with 1 cup apple sauce, and chill until use.

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