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Seriously Simple: Make crispy potato-apple pancakes using this no-fail method

By Diane Rossen Worthington, Tribune Content Agency on

--Have a flat wire strainer nearby to collect any particles that stay in the oil; if the oil becomes too dirty, discard and begin again.

--Don't crowd the pan or the oil temperature will drop and the pancakes will be oily.

--Have a wide spatula for turning the pancakes.

--Make sure to place the pancakes on paper towels to remove any excess oil before serving.

Crispy Potato-Apple Pancakes

Serves 4 to 6; Makes 12 to14 Pancakes


1 medium onion, quartered

2 large eggs

2 medium baking potatoes, peeled and cut into 2-inch cubes

1 Gala or Honey Crisp apple, peeled and cut into 2-inch cubes


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