potato pancake with cherries

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Drain the cherries and collect the juice. Boil up the cherry juice, lemon peel, sugar, vanillin sugar and cinnamon stick. Stir cornflour and 4-5 tablespoons of cold water until smooth.

2. 2

   Add to the cherry juice, bring to the boil again and add the cherries. Remove cinnamon and lemon peel. Peel and wash the potatoes and grate them finely on a kitchen grater. Mix with 50 g hazelnut flakes, eggs, salt and flour.

3. 3

   Heat the oil in portions in a frying pan. Bake small crispy buffers from the dough one after the other. Arrange on plates and add 1 blob of sour cream to each. Add some compote and the remaining hazelnuts.

4. 4

   Other compote extra is enough.