Potato-Apple Pancakes

F&W’s Kay Chun adds tart Granny Smith apple and fresh dill to her crisp potato pancakes, which she serves plain or topped with smoked salmon.

Slideshow: Latke Recipes
  • Total Time:
  • Servings: Makes 12 pancakes

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  • 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

How to make this recipe

  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.

  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.

Contributed By Photo © Christina Holmes Published October 2014

460480 recipes/potato-apple-pancakes 2014-09-12T19:09:40+00:00 Kay Chun hannukah|holiday-open-house|thanksgiving|appetizers-starters|side-dishes|gluten-free|vegetarian|weeknight-dinner october-2014 recipes,potato-apple-pancakes 460480

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