Autumn apple picking yields plenty of harvest for apple potato pancakes – warm, crispy treats that are perfect for fall!
Potato pancakes are prepared tons of different ways throughout Europe and the Middle East, with German and Polish cuisine most notably pairing them with applesauce or something sweet. They traditionally contain a mix of shredded potatoes, onions, egg, and flour, but this twist on the original is perfect for the season.
Serve these delights with homemade applesauce for breakfast or as a side dish with dinner (hint: pork chops). One more tip: fry them in batches to avoid crowding the pan, and keep the cooked pancakes warm in a 200-degree oven in the meantime. Scroll down below for the full recipe…
Apple Potato Pancakes
(makes 12 servings)
- 2 large russet potatoes
- 2 medium Empire, Fuji, or handpicked apples that are sweet and firm
- 1 large egg, beaten
- 3 tablespoons flour
- 2 teaspoons sugar
- 1/2 teaspoon salt, plus more, to taste
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil
1. Line a baking sheet with brown paper and set aside. The brown paper helps absorb excess oil post-frying while keeping them crispy until you’re ready to serve them.
2. Peel and grate the potatoes into a large bowl. Then, peel and grate the apples into the same bowl. After you’ve finished grating, squeeze as much water and juice out of the potatoes and apples as you can, until you’re left with a mixture that’s relatively dry.
3. Add the beaten egg, flour, sugar, salt, and pepper to the bowl. Stir gently to combine all of the ingredients, making sure that the flour has been completely incorporated.
4. With your hands, form pancakes about two inches in diameter and 1/2-inch thick. Place the formed pancakes in a single layer on a plate.
5. In a large skillet, heat vegetable oil over medium heat until it begins to shimmer. Gently place the pancakes in the skillet, giving them plenty of room to brown.
6. Cook the pancakes until they achieve a golden brown color, about two minutes on each side.
7. Move the pancakes to the baking sheet and sprinkle each pancake with a bit of salt. Put the pancakes in the oven to stay warm while you continue cooking the remaining pancakes.
8. Serve hot or warm, with your choice of condiment. The most popular choices are typically applesauce or sour cream, but a nice jam or even corned beef hash would be just as delicious!
Adapted from Taste As You Go