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.

You Might Like


Comments on "Apple and Potato Pancakes"