Grated potato pancake with apple sauce

Name: Grated potato pancake with apple sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg sour apples; 1 TABLESPOON Butter; 3 TABLESPOONS Sugar; 4 TABLESPOONS Lemon juice; 200 ml clear apple juice; 1.5 kg waxy potatoes; 2 Eggs (Gr. M); 1 1/2 tablespoons (25 g) Flour; 75 g tender oats; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 7-10 Tbsp dark beet syrup

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg sour apples
1 TABLESPOON Butter
3 TABLESPOONS Sugar
4 TABLESPOONS Lemon juice
200 ml clear apple juice
1.5 kg waxy potatoes
2 Eggs (Gr. M)
1 1/2 tablespoons (25 g) Flour
75 g tender oats
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Oil
7-10 Tbsp dark beet syrup

Directions

1
Peel, quarter, core and dice apples. Melt the butter in a pot. Sauté apples in it. Sprinkle sugar over them. Deglaze with lemon and apple juice. Bring to the boil, cover and stew for 6-8 minutes.
2
Let the compote cool down.
3
Peel, wash and roughly grate the potatoes. Mix well with eggs, flour and oatmeal. Season with salt and pepper.
4
Heat the oil in a large coated pan. Fry approx. 12 potato pancakes in portions of 2-3 tbsp. dough on each side until golden brown. Drain on kitchen paper and keep warm. Serve with compote.
5
Dark sugar beet syrup tastes good with it.