Potato-Apple Pancakes

prepared by and photo by Emily S. Downs

The combo of shredded potatoes and sweet green apple blends to the perfect fall side dish when fried up in pancake form.

Size: serves 4

2 peeled baking potatoes, grated
1 peeled green apple, grated
1/4 cup chopped fresh dill
3 tbsp flour
Salt & pepper
Canola oil


In a bowl, mix grated potatoes and apple together; squeeze dry. Add chopped dill and flour; season with salt and pepper.

In a nonstick skillet, heat canola oil (1/8-1/4″). Fry flattened 1/4 cup mounds of the potato mixture over moderately high heat until golden on both sides.

Serve with sour cream.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ