- 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
- 6 tablespoons canola oil
- Sour cream, for serving
How to make this recipe
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 towel–lined plate. Repeat with the remaining potato mixture and oil. Serve with sour cream.