Oldschool potato pancakes with apple compote

Name: Oldschool potato pancakes with apple compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g sour apples (e.g. Elstar); 4 TABLESPOONS Sugar; 5 TABLESPOONS apple juice; 1 Cinnamon stick; 1 kg floury potatoes; 1 Onion; 1 Egg (Gr. M); 7-10 Tbsp Salt; 2 TABLESPOONS Flour; 4 TABLESPOONS clarified butter

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

You get nice muscles if you grate a bunch of potatoes into potato pancakes. As a reward you have earned the double portion

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g sour apples (e.g. Elstar)
4 TABLESPOONS Sugar
5 TABLESPOONS apple juice
1 Cinnamon stick
1 kg floury potatoes
1 Onion
1 Egg (Gr. M)
7-10 Tbsp Salt
2 TABLESPOONS Flour
4 TABLESPOONS clarified butter

Directions

1
For the compote, peel, quarter, core and chop apples. Caramelise 2 tablespoons of sugar in a pot at medium heat until golden brown. Deglaze with apple juice, add apples and cinnamon. Bring to the boil and simmer for about 10 minutes, stirring in between.
2
For the buffers, peel, wash and finely grate the potatoes. Peel onion and grate finely. Mix potatoes, onion, egg, 1 pinch of salt and flour.
3
Heat the clarified butter in portions in a large pan and bake about 16 buffers in succession. For this, put 2-3 tbsp. of potato mixture per buffer in the pan (a total of 3-4 buffers per pan) and fry for 3-4 minutes on each side until golden brown. Keep the finished potato pancakes warm. Serve with apple compote and sprinkle with 2 tbsp. sugar.