potato fritter \"Rheinische Art\"

Name: potato fritter \"Rheinische Art\"
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg crisp and sour apples; 1/4 l apple juice; 3-4 Tbsp Lemon juice; 1 package Vanillin sugar; 4-5 Tbsp Sugar; 1 medium onion; 1.5 kg waxy; 7-10 Tbsp Potatoes; 3 eggs , salt (Gr. M); 2-3 TABLESPOONS Flour; 4 TABLESPOONS clarified butter; 7-10 Tbsp Mint

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg crisp and sour apples
1/4 l apple juice
3-4 Tbsp Lemon juice
1 package Vanillin sugar
4-5 Tbsp Sugar
1 medium onion
1.5 kg waxy
7-10 Tbsp Potatoes
3 eggs , salt (Gr. M)
2-3 TABLESPOONS Flour
4 TABLESPOONS clarified butter
7-10 Tbsp Mint

Directions

1
Peel, core and roughly dice apples. Put them in a pot with apple and lemon juice, vanillin sugar and 3 tbsp. sugar, bring to the boil. Simmer at low heat for 10-15 minutes. Stir from time to time. Season compote with remaining sugar and let it cool down
2
Peel and finely grate the onion. Peel, wash and grate the potatoes. Mix with onion, eggs, some salt and flour
3
Heat 1 tablespoon of clarified butter in a large coated pan. From the potato mixture with a tablespoon, add 3-4 buffers to the hot fat and press it slightly flat. Fry over medium heat on each side until golden brown. Keep warm. Fry another 9-12 buffers in the same way
4
Arrange potato pancakes with apple compote and garnish if necessary. Serve with sugar beet syrup and brown bread