'Rhenish style' potato pancakes

For 4 people
  • 1 kg tart, crumbly apples
  • 1/4 l Apple juice
  • 3-4 tablespoons lemon juice
  • 1 packet vanillin- Sugar
  • 4-5 EL Sugar
  • 1 medium-sized onion
  • 1,5 kg waxy
  • Potatoes
  • 3 eggs, Salt (size M)
  • 2-3 EL Flour
  • 4 EL Clarified butter
  • Mint
50 minutes
light
1.
Peel, core and roughly dice the apples. Put the apple and lemon juice, vanilla sugar and 3 tablespoons sugar in a saucepan, bring to the boil. Simmer over low heat for 10-15 minutes. Stirring occasionally. Season the compote with the rest of the sugar and let it cool.
2.
Peel the onion, grate it finely. Peel, wash and grate the potatoes. Mix with onion, eggs, a little salt and flour
3.
Heat 1 tablespoon clarified butter in a large non-stick pan. From the potato mixture with a tablespoon 3-4 buffer into the hot fatgive and press a little flat. Fry until golden brown on each side over medium heat. Keep warm. Fry another 9-12 buffers in the same way
4.
Serve potato pancakes with apple compote and garnish if necessary. Sugar beet syrup and black bread go well with it
1 person approx.>
  • 620 kcal
  • 2600 kJ
  • 14 g protein
  • 17 g fat
  • 99 g carbohydrates
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