Ingredients
1/4 cup granny smith apple, finely chopped
1 T lime juice
1/4 cup sun dried tomatoes in oil, minced
2 T capers
2 T extra virgin olive oil

4 large baking potatoes (2 pounds)
2 extra-large eggs, lightly beaten
6 T flour
2 1/2 t kosher salt
1/2 t freshly ground black pepper
6 T peanut oil
1 T butter
1/2 cup sour cream

Instructions
Make the relish by mixing the apple with the lime juice and stirring in the tomatoes, capers and olive oil. Season with salt and pepper to taste.

Peel and grate the potatoes. Squeeze out as much liquid as possible. Combine the potatoes with the egg, flour, salt, and pepper.

Heat oil in a skillet and add the butter. Drop a heaping tablespoon of the potato mixture into the sizzling oil. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until browned. Serve the pancakes with sour cream and caper tomato relish.