Potato Apple Pancakes
This favorite recipe is perfect for making on St. Patrick's Day morning. You can use the leftovers to make meat or cheese roll-ups.
10 to 12 pancakes (5 to 6 servings)
2 large potatoes, peeled
2 medium apples, peeled
2 eggs, lightly beaten
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
oil for deep-fat frying
sour cream, optional
Finely shred potatoes and apples; pat dry. Place in a bowl; add the eggs, onion, flour and salt and mix well.
In a skillet, heat 1/4 to 1/2 inch oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-inch pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired.
Preparation/Total Time: 20 minutes