Potato-Apple Pancakes

1. 1

   Squeeze all the excess water from the potatoes and apples and place them in a bowl.

2. 2

   Add the dill and flour, season with salt and pepper and toss to coat thoroughly.

3. 3

   In a large nonstick skillet, heat 1 tablespoon of the oil.

4. 4

   Spoon 1/4 cup of the potato mixture into the skillet for each of 4 pancakes; press gently to flatten.

5. 5

   Cook over moderately high heat, turning once and adding 1 tablespoon of oil, until golden and crisp, about 2 minutes per side.

6. 6

   Drain briefly on a paper towellined plate.

7. 7

   Repeat with the remaining potato mixture and oil.

8. 8

   Serve with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.