Active Time
N/A
Total Time
25 MIN
Yield
Serves : Makes 12 pancakes
© Christina Holmes

How to Make It

Step 1    

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.

Step 2    

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 towel–lined plate. Repeat with the remaining potato mixture and oil. Serve with sour cream.

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