Ingredients:

2 large russet potatoes

2 medium empire, fuji, or handpicked apples that are sweet and firm

1 large egg, beaten

3 tablespoons flour

2 teaspoons sugar

1/2 teaspoon salt, plus more, to taste

1/4 teaspoon freshly ground black pepper

vegetable oil

Directions:

1. Line a baking sheet with brown paper and set aside.

2. The brown paper helps absorb excess oil post-frying while keeping them crispy until you're ready to serve them. Peel and grate the potatoes into a large bowl. Then, peel and grate the apples into the same bowl.

3. After you've finished grating, squeeze as much water and juice out of the potatoes and apples as you can, until you're left with a mixture that's relatively dry. Add the beaten egg, flour, sugar, salt, and pepper to the bowl.

4. Stir gently to combine all of the ingredients, making sure that the flour has been completely incorporated.

5. With your hands, form pancakes about two inches in diameter and 1/2-inch thick.

6. Place the formed pancakes in a single layer on a plate.

7. In a large skillet, heat vegetable oil over medium heat until it begins to shimmer. Gently place the pancakes in the skillet, giving them plenty of room to brown.

8. Cook the pancakes until they achieve a golden-brown color, about two minutes on each side. Move the pancakes to the baking sheet and sprinkle each pancake with a bit of salt.

9. Put the pancakes in the oven to stay warm while you continue cooking the remaining pancakes.

10. Serve hot or warm, with your choice of condiment. The most popular choices are typically applesauce or sour cream, but a nice jam or even corned beef hash would be just as delicious!

Bon Appetit!