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Pixie Crunch® Apple and Potato Pancakes Chef Katie O'Reilly

Pixie Crunch<sup>®</sup> Apple and Potato Pancakes


  • 6 medium Pixie Crunch apples, peeled and shredded
  • 4 medium russet potatoes, peeled and shredded
  • 1 medium sweet onion, peeled and shredded
  • 1 egg
  • 1 cup all-purpose flour
  • ¼ cup whole milk
  • ½ tsp garlic salt
  • salt and pepper to taste
  • 1 cup vegetable oil for frying in pan


  1. Combine all ingredients (except oil for frying) in a mixing bowl.
  2. Mixture will be loose and have excess liquid. (This will allow pancakes to lay flat and get crisp when frying.)
  3. Place vegetable oil in a fry pan on medium-high heat.
  4. Once oil is heated, use a large fork or slotted spoon to place pancake-sized piles in pan, and cook to desired crispness (approximately 8 minutes per side).
  5. Remove from pan and set on paper-towel lined plate for 2 minutes to absorb excess oil. Salt and pepper to taste.


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