Apple Potato Pancakes

3 russet potatoes, peeled and shredded

1 Granny Smith apple - peeled, cored, and shredded

2 eggs

2 tablespoons all-purpose flour

3 green onions, diced

salt to taste

vegetable oil for frying, or as needed

½ tablespoon sour cream

Place shredded potatoes and apple in a clean kitchen towel. Gather towel on top and wring out excess liquid.

Combine potatoes, apple, eggs, flour, and green onion in a bowl.

Heat vegetable oil in a large heavy sauce pan over medium-high heat.

Form mixture into palm-sized patties; fry in hot oil, working in batches, until golden brown, 2 to 4 minutes on each side. More oil may be needed with each batch.

Remove pancakes from oil with a slotted spoon and drain on paper towel-lined plate. Sprinkle with salt.

Serve pancakes topped with sour cream.