We love these on Sunday mornings but have been known to have them for dinner. Serve with 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.
Per Serving: 178 calories; protein 5.7g; carbohydrates 29.4g; fat 4.7g; cholesterol 75mg; sodium 69.2mg.