Apple Potato Pancakes

We love these on Sunday mornings but have been known to have them for dinner. Serve with sour cream.

INGRIDIENT

3 russet potatoes, peeled and shredded

1 Granny Smith apple - peeled, cored, and shredded

2 eggs

2 tablespoons all-purpose flour

3 green onions, diced

salt to taste

vegetable oil for frying, or as needed

½ tablespoon sour cream (Optional)

DIRECTION

Step: 1

Place shredded potatoes and apple in a clean kitchen towel. Gather towel on top and wring out excess liquid.

Step: 2

Combine potatoes, apple, eggs, flour, and green onion in a bowl.

Step: 3

Heat vegetable oil in a large heavy sauce pan over medium-high heat.

Step: 4

Form mixture into palm-sized patties; fry in hot oil, working in batches, until golden brown, 2 to 4 minutes on each side. More oil may be needed with each batch.

Step: 5

Remove pancakes from oil with a slotted spoon and drain on paper towel-lined plate. Sprinkle with salt.

Step: 6

Serve pancakes topped with sour cream.

NUTRITION FACT

Per Serving: 178 calories; protein 5.7g; carbohydrates 29.4g; fat 4.7g; cholesterol 75mg; sodium 69.2mg.

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