These gluten-free Potato Pancakes or Latkes are crispy on the outside and tender on the inside, and with a dollop of the Red Onion-Apple Compote, they're over the top delicious!
Makes approximately 2 1/2 dozen small pancakes
Melt the butter in a small saucepan. Add the onion and cook until it's soft, about 5 minutes. Then add the apple, sugar and cinnamon and cook until soft, about 5 minutes. Remove from the heat and add the hard apple cider. Return the pan to the heat, and cook until the liquid has almost completely evaporated, about 30 seconds. Season to taste with salt and more sugar if necessary.
As with any burger I ever make, here, too, it's important to do a "seasoning test" before making your pancakes. Here's how to do that: Heat a bit of the grapeseed oil in your sauté pan and once it's hot, place a very small amount (about 1 teaspoon) of the potato mixture in the pan. Sauté until it's golden brown, about 20 seconds per side. Now taste! Does it need more salt and pepper? Adjust the seasonings!
Now generously coat a large sauté pan with grapeseed oil, and place it over medium-high heat.