“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).”
READY IN:
40mins
YIELD:
10 pancakes
UNITS:
US

Ingredients Nutrition

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 ½ 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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