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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Found these treasures in the Miami Herald (big surprise). The article recommended one serve these sprinkled with powdered sugar but I want the sour cream too. So so delicious! Miami Herald article noted the recipe was adapted from The Foods of Israel Today by Joan Nathan (Knopf, 2001). Ingredients:
1 lb russet potato, peeled |
1 granny smith apple, peeled |
1 large egg, lightly beaten |
1/4 cup all-purpose flour (about) |
1 teaspoon salt |
black pepper, freshly ground, to taste |
vegetable oil (for frying) |
Directions:
1. Grate the potatoes and apple into a mixing bowl. Squeeze out and drain any accumulated liquid. Quickly add the egg, flour, salt and pepper; mix thoroughly.
2. Heat about 1/2 inch oil in a large skillet over medium-high heat.
3. Drop the batter in dollops of about 3 tablespoons each, flattening each pancake with a spatula.
4. Cook 3 to 4 minutes, until first side browns, then flip and cook until the second side is brown.
5. Drain on paper towels and continue with the rest of the batter. Serve immediately with a shake of powdered sugar & with cold sour cream.
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