Seriously Simple: Make crispy potato-apple pancakes using this no-fail method
By Diane Rossen Worthington, Tribune Content Agency
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--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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