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Categories:Viewed: 36 - Published at: 2 years ago
Ingredients
- 2 baking potatoes, peeled and grated on the large holes of a box grater
- 1 Granny Smith apple, peeled and grated on the large holes of a box grater
- 1/4 cup chopped dill
- 3 tablespoons all-purpose flour
- Kosher salt
- Pepper
- 6 tablespoons canola oil
- Sour cream, for serving
Method
- Squeeze all the excess water from the potatoes and apples and place them in a bowl.
- Add the dill and flour, season with salt and pepper and toss to coat thoroughly.
- In a large nonstick skillet, heat 1 tablespoon of the oil.
- Spoon 1/4 cup of the potato mixture into the skillet for each of 4 pancakes; press gently to flatten.
- Cook over moderately high heat, turning once and adding 1 tablespoon of oil, until golden and crisp, about 2 minutes per side.
- Drain briefly on a paper towellined plate.
- Repeat with the remaining potato mixture and oil.
- Serve with sour cream.
