3 KORU® Apples, peeled (save the skins to make apple scrap cider vinegar)
2 russet potatoes, peeled
1 large egg
1½ tbsp all-purpose flour
1 tbsp chopped fresh sage (or substitute 1 tsp dried sage)
½ tsp ground cinnamon
Sea salt to taste
Olive oil for frying
Optional: warm honey and whipped mascarpone cheese for topping
Prep Time: 10 min
Cook Time: 15 min
Servings: 6–8 pancakes
1 Grate apples and potatoes using the large side of a box grater.
2 Use a cheesecloth (or layered paper towels) to squeeze out excess liquid from apples and potatoes. When most of the liquid is removed, transfer apples and potatoes to a large mixing bowl.
3 Add egg, flour, sage, and cinnamon. Combine with clean hands.
4 In a large frying pan or cast iron skillet, warm about 2 tbsp olive oil over medium heat for about 5 minutes. The oil is hot when a tiny bit of mixture bubbles immediately.
5 Use your hands to form a patty from the apple and potato mixture. Try to divide the mixture into 6–8 even-sized patties.
6 Fry pancakes in a single layer until golden-brown on the first side, about 5 minutes. Flip over and cook for an additional 5 minutes.
7 Transfer potato pancakes onto a paper towel to absorb excess oil. Salt to taste while still hot.
8 Repeat steps 6 and 7, adding oil as needed.
9 Top with warm honey and mascarpone cheese, or serve as is!
To learn more about Yes! Apples, visit yesapples.com
