Apple and Potato Pancakes

Apple and Potato Pancakes

  • Prep:
  • Cook Time: 36 min
  • Total: 36 min
  • Serving: Makes about 16 pancakes

Make sure you squeeze as much of the moisture as you can out of the grated potato mixture, in order to get a crispier pancake.


  • 1 pound russet potatoes, peeled, cut into 1 /2-inch pieces
  • 1 medium onion, peeled, quartered
  • 1 2-inch cube peeled celery root
  • 1 medium apple, quartered, cored
  • 1 large egg
  • 1 green onion, finely chopped
  • 1 tablespoon chopped fresh marjoram
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup all purpose flour
  • Olive or vegetable oil (for frying)


  1. Preheat the oven to 325 degrees and add a baking sheet to warm with oven.
  2. Grate the potatoes, onion, celery root and apple together with a food processor, and then squeeze out as much as the liquid as you can with your hands.
  3. Place the mixture inside a bowl and add the egg, green onion, marjoram, salt, and pepper. Mix well to combine and then sprinkle with some flour. Mix to incorporate.
  4. Heat a large frying pan over medium-high heat with about 3 tablespoons of oil. Using a 1/4 cup measuring cup, scoop out some of the potato mixture and drop into the frying pan. Flatten the pancake with a spatula, and fry for three minutes on each side, pressing down a bit so they brown better.
  5. Cook the pancakes in batches and then transfer cooked pancakes to the warm oven until serving.


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